Vegetarian Pizza with Arugula and Prosciutto
Elevate your pizza night with this irresistible recipe for Vegetarian Pizza with Arugula and Prosciutto—a delightful mix of fresh, vibrant ingredients and bold flavors. Perfectly crisp pizza dough serves as the base, brushed with garlic-infused olive oil and layered with gooey mozzarella, nutty Parmesan, juicy plum tomatoes, and zesty red onions. After baking to golden perfection, a refreshing arugula and lemon juice topping adds a peppery bite for a tastefully balanced finish. Ideal for vegetarians, this simple yet sophisticated recipe is ready in just 30 minutes and makes a crowd-pleasing meal or an elegant appetizer. It's perfect for showcasing fresh produce and versatile flavors while staying quick and easy!
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Recipe Information
Ingredients
- 1 ball (approximately 12 inches) pizza dough
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1.5 cups mozzarella cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 2 plum tomatoes, thinly sliced
- 0.25 cup red onion, thinly sliced
- 2 cups fresh arugula
- 1 tablespoon lemon juice
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 475°F (245°C) and place a pizza stone or a large baking sheet inside to heat up.
On a lightly floured surface, roll out the pizza dough into a 12-inch circle.
Transfer the rolled-out dough onto a piece of parchment paper to easily place it onto the hot baking surface.
Brush the surface of the dough with olive oil, leaving a 1-inch border around the edge.
Sprinkle the minced garlic evenly over the olive oil.
Spread the shredded mozzarella and grated Parmesan cheese evenly on top of the garlic.
Arrange the thinly sliced plum tomatoes and red onion slices over the cheese layer.
Season the top with salt and black pepper.
Using the parchment paper, carefully transfer the pizza onto the preheated pizza stone or baking sheet.
Bake for 12-15 minutes, or until the cheese is melted and the crust is golden and crisp.
While the pizza is baking, toss the fresh arugula with lemon juice in a small bowl.
Once the pizza is out of the oven, let it cool for a couple of minutes.
Top the baked pizza with the arugula mixture, slice, and serve immediately.
Nutrition Facts
Calories |
1419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.3 g | 86% | |
| Saturated Fat | 31.3 g | 156% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 172 mg | 57% | |
| Sodium | 4060 mg | 177% | |
| Total Carbohydrate | 127.6 g | 46% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 12.6 g | ||
| Protein | 78.6 g | 157% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1815 mg | 140% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 1186 mg | 25% | |
*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.
