Vegan Prosciutto and Arugula Pizza
Elevate your plant-based pizza game with this irresistible Vegan Prosciutto and Arugula Pizza! Featuring a crispy homemade crust, tangy tomato sauce, and gooey vegan mozzarella, this pizza is topped with savory vegan prosciutto slices, peppery fresh arugula, and a drizzle of sweet balsamic glaze for a perfectly balanced bite. Simple yet sophisticated, this recipe marries classic pizzeria flavors with vegan-friendly ingredients, offering a delicious dairy-free and meat-free alternative that everyone will love. Perfect for weeknight dinners or special occasions, this crowd-pleaser is ready in just over an hour and serves two. Whether you're vegan or simply exploring plant-based options, this vegan arugula pizza is a must-try!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 7 grams Instant yeast
- 150 ml Warm water
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 100 ml Tomato sauce
- 100 grams Vegan mozzarella cheese, shredded
- 100 grams Vegan prosciutto slices
- 50 grams Fresh arugula
- 2 tablespoons Balsamic glaze
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Black pepper
- 2 tablespoons Cornmeal or semolina flour
Instructions
In a large bowl, combine the all-purpose flour and salt.
In a separate small bowl, mix the instant yeast with the warm water and let it sit for 5 minutes.
Make a well in the center of the flour and add in the yeast mixture and olive oil.
Mix the ingredients together gradually until a dough starts to form.
Knead the dough on a floured surface for about 8 minutes until it's smooth and elastic.
Place the kneaded dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 45 minutes or until doubled in size.
While the dough is rising, preheat the oven to 475°F (245°C) and place a baking sheet or pizza stone inside to heat up.
Once the dough has risen, punch it down and transfer it onto a floured surface, rolling it out into a thin, round pizza base.
Sprinkle the hot baking sheet or pizza stone with cornmeal or semolina flour to prevent sticking, then place the rolled-out dough on top.
Spread the tomato sauce evenly over the pizza base, leaving a small border around the edges.
Sprinkle the shredded vegan mozzarella cheese over the sauce.
Distribute the vegan prosciutto slices evenly on top of the cheese.
Sprinkle with garlic powder and black pepper for extra flavor.
Carefully place the pizza in the hot oven and bake for 12-15 minutes or until the crust is golden brown and the cheese is melted.
Remove the pizza from the oven and let it cool for a few minutes.
Top the pizza with fresh arugula and drizzle with balsamic glaze.
Slice the pizza and serve warm.
Nutrition Facts
Calories |
1860 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.4 g | 83% | |
| Saturated Fat | 24.5 g | 123% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4156 mg | 181% | |
| Total Carbohydrate | 265.1 g | 96% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 22.9 g | ||
| Protein | 53.1 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 719 mg | 55% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 867 mg | 18% | |
*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.
