Low Sodium Prosciutto Pizza
Elevate your pizza night with this irresistibly delicious Low Sodium Prosciutto Pizza! Perfect for anyone looking to enjoy gourmet flavors without sacrificing heart-health priorities, this recipe combines a golden, crispy crust with a vibrant balance of toppings. Featuring low sodium tomato sauce, fresh mozzarella cheese, and thinly sliced low sodium prosciutto, this pizza is finished with peppery baby arugula, grated Parmesan, fresh basil, and a drizzle of balsamic glaze for a sophisticated twist. Quick to prepare and ready in under 30 minutes, it's an ideal choice for a light yet satisfying meal that doesn’t compromise on flavor. Whether for a weeknight dinner or a casual gathering, this low sodium prosciutto pizza is guaranteed to impress!
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Recipe Information
Ingredients
- 1 14oz ball (store-bought or homemade) Pizza dough
- 0.5 cup Low sodium tomato sauce
- 4 ounces Fresh mozzarella cheese
- 3 slices Low sodium prosciutto
- 1 cup Baby arugula
- 2 tablespoons Parmesan cheese, grated
- 1 tablespoon Extra-virgin olive oil
- 1 tablespoon Balsamic glaze
- 6 leaves Fresh basil leaves
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 475°F (245°C) and place a pizza stone or an inverted baking sheet inside to heat up.
On a lightly floured surface, roll out the pizza dough to a 12-inch circle, about 1/4 inch thick.
Transfer the rolled-out dough to a piece of parchment paper for easy handling.
Spread the low sodium tomato sauce evenly over the dough, leaving a small border around the edges.
Tear the fresh mozzarella cheese into small chunks and distribute them evenly over the tomato sauce.
Tear the low sodium prosciutto into smaller pieces and scatter those on top of the mozzarella.
Carefully slide the parchment paper with the pizza onto the hot pizza stone or baking sheet in the oven.
Bake for 10-12 minutes until the crust is golden and the cheese is bubbly and starting to brown.
While the pizza is baking, toss the baby arugula with the extra-virgin olive oil and black pepper.
Once the pizza is done, remove it from the oven and allow it to cool for a minute.
Top the baked pizza with the arugula, grated Parmesan cheese, fresh basil leaves, and drizzle with balsamic glaze.
Slice the pizza into sections and serve immediately, enjoying the delicious, low sodium flavors.
Nutrition Facts
Calories |
1632 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.6 g | 74% | |
| Saturated Fat | 23.1 g | 116% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 3105 mg | 135% | |
| Total Carbohydrate | 188.4 g | 69% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 20.6 g | ||
| Protein | 90.7 g | 181% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 838 mg | 64% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 1363 mg | 29% | |
*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.
