Mediterranean Diet Pizza with Arugula and Prosciutto
Elevate your pizza night with this Mediterranean Diet Pizza with Arugula and Prosciutto, a sophisticated twist on a classic favorite. Crafted with wholesome whole wheat dough, this recipe bursts with fresh and vibrant flavors, including creamy mozzarella, peppery arugula, and savory prosciutto. Juicy cherry tomatoes and a drizzle of balsamic glaze add a delightfully sweet-tangy balance, while Parmesan cheese brings a nutty finish. Perfectly seasoned with garlic, oregano, and a touch of salt and pepper, every bite is irresistibly delicious. Ready in under 35 minutes, this easy-to-follow recipe is ideal for a quick dinner or casual entertaining, offering a healthy yet indulgent take on pizza that’s sure to impress your taste buds.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pre-made ball (approximately 12-14 inches) Whole wheat pizza dough
- 2 tablespoons Olive oil
- 2 cloves Garlic, minced
- 8 ounces Fresh mozzarella cheese, sliced
- 2 cups Fresh arugula
- 4 ounces Prosciutto, thinly sliced
- 1 cup Cherry tomatoes, halved
- 2 tablespoons Balsamic glaze
- 0.25 cup Grated Parmesan cheese
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Dried oregano
- 1 tablespoon Cornmeal
Instructions
Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat up as well.
Let the whole wheat pizza dough rest at room temperature for about 15-20 minutes to make it easier to stretch.
Lightly sprinkle a flat surface with cornmeal to prevent sticking. Stretch the dough into a 12-14 inch round, making sure the thickness is even.
Transfer the dough to a pizza peel or an inverted baking sheet sprinkled with cornmeal.
In a small bowl, combine the olive oil and minced garlic. Brush this mixture evenly over the surface of the dough.
Arrange the fresh mozzarella slices evenly on the pizza dough, leaving a small border around the edges.
Distribute the halved cherry tomatoes over the mozzarella.
Season the pizza with salt, black pepper, and dried oregano.
Carefully slide the pizza onto the preheated pizza stone or a baking sheet.
Bake the pizza for 12-15 minutes, or until the crust is golden brown and the cheese is bubbling.
Remove the pizza from the oven and let it cool for a minute.
Arrange the fresh arugula evenly over the top of the pizza.
Drape the thin slices of prosciutto over the arugula.
Drizzle the balsamic glaze over the pizza for a hint of sweetness.
Sprinkle grated Parmesan cheese over the top.
Slice and serve immediately, enjoying the combination of fresh and savory flavors.
Nutrition Facts
Calories |
2485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.1 g | 149% | |
| Saturated Fat | 51.0 g | 255% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 279 mg | 93% | |
| Sodium | 6925 mg | 301% | |
| Total Carbohydrate | 249.5 g | 91% | |
| Dietary Fiber | 32.1 g | 115% | |
| Total Sugars | 36.4 g | ||
| Protein | 125.5 g | 251% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1591 mg | 122% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 2089 mg | 44% | |
*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.
