Prosciutto Pesto Pizza
Elevate your pizza night with this Prosciutto Pesto Pizza, a gourmet twist on a classic favorite. Featuring a crisp, golden crust as the base, this recipe layers vibrant basil pesto and creamy chunks of fresh mozzarella for a bold and flavorful foundation. Finished with paper-thin slices of savory prosciutto, peppery baby arugula dressed in olive oil, and a sprinkle of Parmesan cheese, every bite is a perfect balance of rich and fresh ingredients. A hint of crushed red pepper flakes adds a subtle kick, while fresh basil leaves provide an aromatic flourish. Ready in just 25 minutes, this homemade pizza recipe is ideal for weeknight dinners, casual gatherings, or an indulgent weekend treat. Keywords: prosciutto pesto pizza, gourmet pizza recipe, homemade pizza, basil pesto pizza, quick dinner idea.
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Recipe Information
Ingredients
- 1 ball (about 12 inches in diameter) Pizza dough
- 0.5 cup Basil pesto
- 8 ounces Fresh mozzarella
- 2 tablespoons Grated Parmesan cheese
- 4 slices Prosciutto
- 1 cup Baby arugula
- 1 tablespoon Olive oil
- 2 tablespoons All-purpose flour
- 1 pinch Salt
- 0.5 teaspoon Crushed red pepper flakes
- 6 leaves Fresh basil leaves
Instructions
Preheat your oven to 500°F (260°C) or as high as your oven safely allows. Place a pizza stone or baking sheet in the oven to heat up as well.
Lightly dust a clean surface with all-purpose flour. Roll out the pizza dough with a rolling pin to form a 12-inch circle or desired shape.
Carefully transfer the rolled-out dough onto a piece of parchment paper for easier handling.
Spread the basil pesto evenly across the surface of the pizza dough, leaving a small border around the edges for the crust.
Tear the fresh mozzarella into small chunks and scatter it over the pesto layer.
Sprinkle the grated Parmesan cheese on top for extra flavor.
Using oven mitts, carefully slide the parchment paper with the pizza onto the preheated pizza stone or baking sheet in the oven. Bake for about 8-10 minutes or until the crust is golden and the cheese is bubbling.
While the pizza cooks, toss the baby arugula with olive oil and a pinch of salt in a small bowl. Set aside.
Remove the pizza from the oven using a pizza peel or tongs. Lay the slices of prosciutto evenly across the pizza while it is still hot.
Top the pizza with the dressed arugula, fresh basil leaves, and a sprinkle of crushed red pepper flakes for added heat.
Slice the pizza into portions and serve immediately. Enjoy your homemade Prosciutto Pesto Pizza!
Nutrition Facts
Calories |
552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.8 g | 41% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 55 mg | 18% | |
| Sodium | 1187 mg | 52% | |
| Total Carbohydrate | 39.0 g | 14% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 2.8 g | ||
| Protein | 27.8 g | 56% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 556 mg | 43% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 362 mg | 8% | |
*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.
