Gluten-Free Pizza Prosciutto
Indulge in the perfect balance of savory and fresh with this Gluten-Free Pizza Prosciutto recipe, an irresistible twist on a classic Italian favorite. Featuring a homemade gluten-free crust made from a convenient mix, this pizza is topped with velvety pizza sauce, creamy fresh mozzarella, and delicate slices of prosciutto that crisp up beautifully in the oven. Finished with a refreshing layer of peppery arugula and a sprinkle of nutty parmesan cheese, this creation offers a delicious harmony of textures and flavors. With simple preparation steps and a quick cook time, this gluten-free delight is ideal for weeknight dinners or casual entertaining. Savor every slice of this wholesome and satisfying pizza!
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Recipe Information
Ingredients
- 1 package gluten-free pizza crust mix
- 3/4 cup warm water
- 3 tablespoons olive oil
- 2 large eggs
- 1/2 cup pizza sauce
- 8 ounces fresh mozzarella cheese
- 6 slices prosciutto
- 2 cups fresh arugula
- 1/4 cup parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
Preheat your oven to 425°F (220°C). If you have a pizza stone, place it in the oven to heat up as well.
In a large bowl, combine the gluten-free pizza crust mix with warm water, olive oil, and eggs. Stir until well combined and a dough forms.
Spread a sheet of parchment paper on your countertop, lightly oil it, and transfer the dough onto the parchment. Use your hands or a rolling pin to spread the dough into a round pizza shape, about 12 inches in diameter.
Transfer the parchment paper with the rolled-out crust onto a baking sheet or a preheated pizza stone in the oven. Pre-bake the crust for about 7-8 minutes until it begins to set and lightly golden.
Remove the partially baked crust from the oven and spread the pizza sauce evenly over the surface, leaving a small border around the edges.
Tear the fresh mozzarella into pieces and distribute evenly over the sauced crust.
Arrange the prosciutto slices on top of the cheese, ensuring even coverage.
Return the pizza to the oven and bake for another 6-8 minutes, or until the mozzarella is bubbly and the crust is golden brown.
Remove from oven and let cool slightly before topping with fresh arugula and a sprinkle of parmesan cheese.
Season with salt and black pepper to taste before slicing and serving.
Nutrition Facts
Calories |
2389 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.5 g | 160% | |
| Saturated Fat | 50.8 g | 254% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 622 mg | 207% | |
| Sodium | 7229 mg | 314% | |
| Total Carbohydrate | 205.2 g | 75% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 22.4 g | ||
| Protein | 100.6 g | 201% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1611 mg | 124% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 1553 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
