Low Sodium Pizza with Arugula and Prosciutto
Delight in the fresh and savory flavors of Low Sodium Pizza with Arugula and Prosciutto, a heart-healthy twist on a classic favorite. This recipe features a whole-wheat pizza dough base brushed with olive oil and garlic, layered with no-salt-added tomato sauce, creamy fresh mozzarella, and vibrant toppings like peppery arugula and low-sodium prosciutto. Finished with a touch of balsamic glaze, red pepper flakes, cracked black pepper, and fragrant basil leaves, this gourmet-style pizza balances indulgence and nutrition without sacrificing taste. Perfect for a quick and wholesome meal, this homemade creation comes together in just 35 minutes, offering a low-sodium option that's flavorful, crisp, and beautifully fresh.
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Recipe Information
Ingredients
- 1 1-pound ball Whole-wheat pizza dough
- 2 tablespoons Olive oil
- 2 cloves, minced Garlic
- 4 ounces Fresh mozzarella cheese
- 0.5 cup No-salt-added tomato sauce
- 2 cups Fresh arugula
- 4 slices Low-sodium prosciutto
- 2 tablespoons Balsamic glaze
- 0.5 teaspoon Red pepper flakes
- 0.25 cup Fresh basil leaves
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 475°F (245°C) and place a pizza stone or a baking sheet on the middle rack to heat.
On a lightly floured surface, roll out the pizza dough to a 12-inch circle. Carefully transfer the rolled dough onto a piece of parchment paper for easy handling.
Brush the rolled-out dough with 1 tablespoon of olive oil and evenly spread the minced garlic over it.
Spread the no-salt-added tomato sauce evenly over the dough, leaving a 1-inch border around the edges.
Tear the fresh mozzarella cheese into small pieces and distribute them evenly over the tomato sauce.
Carefully slide the pizza, along with the parchment paper, onto the preheated pizza stone or baking sheet.
Bake for about 10-12 minutes, or until the crust is golden brown and the cheese is bubbling.
While the pizza is baking, toss the arugula with the remaining 1 tablespoon of olive oil in a medium bowl.
Remove the baked pizza from the oven and top it with the dressed arugula, low-sodium prosciutto slices, and a drizzle of balsamic glaze.
Sprinkle red pepper flakes and cracked black pepper over the top. Garnish with fresh basil leaves.
Slice the pizza and serve immediately, enjoying your flavorful, low sodium creation!
Nutrition Facts
Calories |
2146 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.8 g | 106% | |
| Saturated Fat | 28.9 g | 144% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 169 mg | 56% | |
| Sodium | 3116 mg | 135% | |
| Total Carbohydrate | 261.3 g | 95% | |
| Dietary Fiber | 29.8 g | 106% | |
| Total Sugars | 32.4 g | ||
| Protein | 100.7 g | 201% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 798 mg | 61% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 1811 mg | 39% | |
*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.
