Vegetarian Prosciutto and Arugula Pizza
Satisfy your pizza cravings with this irresistible Vegetarian Prosciutto and Arugula Pizza, a gourmet twist on a classic favorite that's perfect for vegetarians and flavor enthusiasts alike. Featuring a crispy, golden crust brushed with garlic-infused olive oil, this pizza is topped with rich tomato sauce, creamy fresh mozzarella, and savory vegetarian prosciutto for a perfect balance of flavors. After baking to bubbly perfection, it’s crowned with a generous handful of peppery arugula, shaved parmesan, and an optional drizzle of balsamic glaze for a delightful blend of freshness and tanginess. Ready in just 35 minutes, this simple yet elegant recipe is ideal for weeknight dinners or casual entertaining. Set the table for a restaurant-quality pizza experience at home!
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Recipe Information
Ingredients
- 1 ball (about 12 inches in diameter) pizza dough
- 100 grams vegetarian prosciutto
- 200 grams (fresh, sliced) mozzarella cheese
- 2 cups arugula
- 2 tablespoons olive oil
- 2 cloves (minced) garlic
- 50 grams (shaved or grated) parmesan cheese
- 0.5 cup tomato sauce
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon (optional) balsamic glaze
Instructions
Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat up.
Lightly flour a clean surface and roll out the pizza dough to about 12 inches in diameter. If you prefer a thin crust, roll it out to your desired thickness.
Transfer the rolled-out dough onto a piece of parchment paper to make it easier to transfer to the oven.
In a small bowl, combine the olive oil and minced garlic. Brush this garlic oil mixture over the entire crust of the pizza dough.
Spread the tomato sauce evenly over the crust, leaving a small border for the crust edge.
Arrange the sliced mozzarella cheese evenly over the tomato sauce.
Place the sliced vegetarian prosciutto over the mozzarella.
Carefully slide the pizza, along with the parchment paper, onto the preheated pizza stone or baking sheet in the oven.
Bake the pizza for about 12-15 minutes, or until the crust is golden brown and the cheese is bubbling and slightly browned.
While the pizza is baking, toss the arugula with a pinch of salt, black pepper, and a drizzle of olive oil in a mixing bowl.
Remove the pizza from the oven and immediately top it with the fresh arugula.
Sprinkle the shaved or grated Parmesan cheese over the arugula.
If desired, drizzle a bit of balsamic glaze over the top for added flavor.
Slice the pizza into wedges and serve hot.
Nutrition Facts
Calories |
1878 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.9 g | 128% | |
| Saturated Fat | 38.7 g | 194% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 174 mg | 58% | |
| Sodium | 4596 mg | 200% | |
| Total Carbohydrate | 138.0 g | 50% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 17.1 g | ||
| Protein | 108.5 g | 217% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 2006 mg | 154% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 905 mg | 19% | |
*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.
