Low Sodium Prosciutto and Arugula Pizza
Indulge in a guilt-free gourmet experience with this Low Sodium Prosciutto and Arugula Pizza—a healthier twist on a classic favorite! Made with whole wheat pizza dough and topped with vibrant unsalted tomato sauce, creamy low sodium fresh mozzarella, and thinly sliced low sodium prosciutto, this recipe is perfect for pizza enthusiasts seeking lower sodium options without sacrificing flavor. A fresh arugula salad, lightly dressed with a hint of olive oil, lemon juice, and black pepper, adds a refreshing peppery bite, while a sprinkle of Parmesan cheese ties everything together. Ready in under 45 minutes, this homemade masterpiece offers a nutrient-rich, savory balance that’s perfect for weeknight dinners or casual gatherings. Grab a slice and savor the harmony of wholesome ingredients paired with elevated flavors!
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Recipe Information
Ingredients
- 1 pound Whole wheat pizza dough
- 2 tablespoons Olive oil
- 2 cloves Garlic, minced
- 0.5 cup Unsalted tomato sauce
- 8 ounces Fresh mozzarella cheese, low sodium, sliced
- 4 ounces Low sodium prosciutto, sliced thinly
- 2 cups Fresh arugula
- 0.25 cup Parmesan cheese, grated
- 0.25 teaspoon Black pepper, freshly ground
- 0.5 Lemon, juiced
Instructions
Preheat your oven to 475°F (245°C) and place a pizza stone or an inverted baking sheet inside to heat as well.
On a lightly floured surface, roll out the whole wheat pizza dough to a 12-inch round and transfer it to a piece of parchment paper.
Brush the dough with 1 tablespoon of olive oil and evenly spread the minced garlic over the surface.
Spread the unsalted tomato sauce over the garlic, leaving a 1-inch border around the edges.
Arrange the sliced fresh mozzarella cheese evenly across the tomato sauce.
Carefully slide the parchment paper with the pizza dough onto the preheated pizza stone or baking sheet.
Bake for 10-12 minutes until the crust is golden and the cheese is bubbly and slightly browned.
While the pizza is baking, toss the arugula with the remaining 1 tablespoon of olive oil, lemon juice, and a sprinkle of fresh black pepper.
Once the pizza is out of the oven, lay the low sodium prosciutto slices on top, followed by the dressed arugula.
Sprinkle the grated Parmesan cheese over the top.
Slice and serve immediately, enjoying a balanced and flavorful low sodium meal.
Nutrition Facts
Calories |
2385 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.0 g | 135% | |
| Saturated Fat | 41.1 g | 206% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 222 mg | 74% | |
| Sodium | 2951 mg | 128% | |
| Total Carbohydrate | 250.3 g | 91% | |
| Dietary Fiber | 34.9 g | 125% | |
| Total Sugars | 20.4 g | ||
| Protein | 125.6 g | 251% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1240 mg | 95% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 2008 mg | 43% | |
*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.
