High Protein Pizza with Arugula and Prosciutto
Elevate your pizza night with this High Protein Pizza with Arugula and Prosciutto! Featuring a wholesome whole wheat crust and a trio of low-fat ricotta, Parmesan, and mozzarella cheeses, this recipe packs plenty of protein without skimping on flavor. Topped with fresh, peppery arugula and tender slices of prosciutto, then finished with fragrant basil leaves and a hint of spice from crushed red pepper flakes, this pizza strikes the perfect balance between indulgent and nutritious. Quick to make with just 35 minutes total time, it’s an ideal option for a satisfying weekday dinner or a gourmet treat for entertaining guests. Whether you’re seeking a healthy twist on comfort food or a restaurant-quality dish at home, this homemade pizza will impress with every bite!
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Recipe Information
Ingredients
- 1 pound whole wheat pizza dough
- 2 tablespoons extra virgin olive oil
- 1 cup low-fat ricotta cheese
- 0.5 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 clove garlic, minced
- 2 cups arugula
- 4 slices prosciutto, thinly sliced
- 0.25 cup fresh basil leaves
- 0.5 teaspoon cracked black pepper
- 0.25 teaspoon crushed red pepper flakes
Instructions
Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat up.
On a lightly floured surface, roll out the whole wheat pizza dough to a 12-inch circle. Transfer the dough onto a piece of parchment paper for easy handling.
Brush 1 tablespoon of extra virgin olive oil evenly over the surface of the dough.
In a small bowl, combine ricotta cheese, minced garlic, and black pepper. Spread this mixture evenly over the dough, leaving a 1-inch border around the edges.
Sprinkle the grated Parmesan cheese and shredded mozzarella cheese over the ricotta mixture.
Using a pizza peel or a flat baking sheet, transfer the pizza (with parchment paper) to the preheated pizza stone or a baking sheet in the oven.
Bake for 10-12 minutes or until the cheese is bubbly and the crust is golden brown.
While the pizza is baking, rinse and dry the arugula leaves thoroughly.
Remove the pizza from the oven and let it cool for 1-2 minutes before topping.
Scatter the arugula and prosciutto slices evenly over the pizza.
Finish with crushed red pepper flakes and fresh basil leaves for added flavor, then drizzle with the remaining tablespoon of olive oil.
Slice into 8 pieces and serve immediately.
Nutrition Facts
Calories |
2399 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.8 g | 138% | |
| Saturated Fat | 44.8 g | 224% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 255 mg | 85% | |
| Sodium | 4641 mg | 202% | |
| Total Carbohydrate | 241.8 g | 88% | |
| Dietary Fiber | 33.0 g | 118% | |
| Total Sugars | 6.2 g | ||
| Protein | 128.9 g | 258% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2094 mg | 161% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 1433 mg | 30% | |
*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.
