Arugula prosciutto pizza combines crisp, chewy crust with fresh mozzarella, salty prosciutto, peppery arugula, and a lemony Parmesan salad topping. This prosciutto pizza recipe is an elegant yet easy weeknight dinner or weekend entertaining idea.

A baked pizza on a wooden peel topped with fresh arugula, shaved Parmesan, and tomato sauce. A hand is pulling away one slice, showing the crisp crust. A bowl of dressed arugula salad and half a lemon sit nearby.

My Favorite Friday Night Pizza

One of my favorite traditions from when the kids were younger was our Friday night pizza nights with our friends Jay and Amanda. I’d have the dough made and a few toppings prepped, and they’d show up with even more to share. With nine kids between our two families, the kitchen was always a happy mess—flour everywhere, toppings scattered, and kids assembling their own creations.

We always got the kids going first. Once they’d eaten, they’d disappear into a movie or video games, and the four of us adults could finally relax, make our own pizzas, and enjoy a little grown-up conversation.

Of those nine kids, only two are still in high school now, but the four of us still like to get together for pizza every now and then. This prosciutto and arugula pizza has been one of my go-to recipes for years, and my personal favorite. A few weeks ago, Kevin was out of town, so Amanda came over and we turned it into a DIY pizza girls’ night. So much fun!

Here’s why I think you should make this Prosciutto and Arugula Pizza too:

✔ Balanced Flavors: Salty prosciutto, creamy mozzarella, and peppery greens with a bright, lemony vinaigrette.
✔ Restaurant-Worthy: A homemade pizza that looks and tastes like it came from a wood-fired oven.
✔ Flexible: Swap the arugula for baby spinach, try burrata instead of mozzarella, or use pesto in place of red sauce.
✔ Fast Bake Time: Once your dough is ready, each pizza bakes in under 10 minutes.

enjoy!

-Katie

Unbaked pizza dough spread with tomato sauce and topped with torn mozzarella. Bowls of fresh arugula, prosciutto slices, and mozzarella are arranged beside the pizza on a wooden peel.

Two balls of homemade pizza dough on a floured surface with a bowl of flour and a bench scraper nearby.

Hands gently pressing and stretching pizza dough on a floured countertop, preparing it for toppings.

Key Ingredients for Prosciutto and Arugula Pizza

A full list of ingredients with their measurements can be found in the printable recipe card at the bottom of this post, but let’s go over the key items you’ll need to prepare this arugula salad pizza.

Pizza Dough: I use my Artisan Pizza Dough recipe, divided into two dough balls (about 437g each). It bakes up with a crisp bottom and chewy edges. Perfect for this pizza and it doesn’t get soggy.
Fresh Mozzarella: Tear it into small blobs rather than slicing. This way it melts into creamy pockets instead of forming a thick, heavy layer.
Prosciutto: Paper-thin slices are best. They crisp slightly in the oven and add just the right amount of salty richness without overpowering the other flavors. Don’t have prosciutto? You can substitute Italian sausage for a slightly different pizza.
Arugula: Baby arugula works best for its tender bite and peppery flavor. It’s tossed in a light vinaigrette and added after baking so it stays fresh and vibrant.
Fresh Basil: A few leaves go right on the pizza before baking for flavor, and the rest get sliced thin for the salad topping.
Parmesan:
Shave into thin ribbons for the salad. The nutty, salty flavor balances the brightness of the vinaigrette and the pepperiness of the arugula.
Lemon Vinaigrette: Lemon juice, white wine vinegar, olive oil, garlic, Dijon mustard, salt, and pepper.

Pizza dough on a peel being spread with red sauce using a spoon. A small bowl of cornmeal is placed above.

How to Make this Prosciutto Pizza Recipe

a quick overview!

Make the Dressing: Start by whisking the vinaigrette together in a small bowl or jar. If you have time, make it earlier in the day so the flavors really come together.
Shape the Dough: Gently stretch one dough ball into a 12–13 inch round on a floured surface, then move it to a floured pizza peel. Give it a little wiggle. If it sticks now, it’ll stick later.
Add the Toppings: Spread a thin layer of sauce, tear the mozzarella into blobs, and lay on the prosciutto. Add a few basil leaves, drizzle with olive oil, and you’re ready for the oven.
Bake: Slide it straight onto the hot stone. Mine takes about 5–7 minutes, then I switch to the broiler for another minute or so until it gets those little golden blisters.
Top with Salad: While the pizza bakes, toss the arugula, basil, and Parmesan with just enough vinaigrette to coat. Pile it on the pizza, slice it up, and serve right away while the crust is still crisp.

Katie’s Tip: Keep the greens crisp by waiting a couple of minutes to add the salad on top of the pizza after it bakes. If you dress it too early, the greens wilt and lose that fresh bite.

The above is simply a quick summary of this recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.

Tips for Making the Best Pizza

Use a HOT oven. I crank mine up to 550°F (or as hot as it goes). The hotter the better for that crisp, airy crust. There are tons of tips for making the pizza dough in the post with the recipe.
Preheat longer than you think. Give your oven at least 35 minutes to fully heat (especially if you’re using a pizza stone). That extra time makes a big difference in even browning.
Skip the pizza pan. Bake right on a hot stone for the best bottom crust: crisp underneath but still chewy in the center.
Use a pizza peel (or improvise!). It makes transferring your pizza to the stone so much easier. No peel? A flat baking sheet dusted with flour or semolina works too.

What to Serve with this Recipe

Normally I would say to serve it with a salad, but this pizza recipe is a take on one of my favorite salads to serve with pizza already in pizza form! If you do want some extra vegetables with your pizza, here’s what I recommend:

Cucumber Tomato Onion Salad: bursting with so many summery flavors and textures. A blend of herbs adds even more freshness to the salad, and the tangy red wine vinaigrette complements all the veggies perfectly!
Zucchini Tomato Salad: ribbons of fresh zucchini tossed with basil, cherry tomatoes, and mozzarella pearls. A bright lemon basil vinaigrette ties everything together, and the whole salad comes together in just 20 minutes.
Grilled Zucchini and Yellow Squash: tossed with lemon vinaigrette, fresh herbs, and feta cheese to make the perfect summer side dish! Serve the grilled squash medley with burgers, bbq chicken, ribs, and more!

More Pizza Recipes to Try

Looking for more fun homemade pizza ideas? These crowd-pleasing recipes are perfect for trying during your next pizza night! You can also browse all of the pizza recipes through the Recipe Index.

Caprese Pizza

BBQ Chicken Pizza

Bacon and Caramelized Onion Pizza

Taco Pizza

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Prosciutto Arugula Pizza

Yield: 2 medium pizzas

Prosciutto and arugula pizza combines a crisp artisan crust with creamy mozzarella, salty prosciutto, and a bright arugula salad topping. This prosciutto pizza recipe is a fresh, flavorful twist on homemade pizza night.

Ingredients

For the Dough

1 batch Artisan Pizza Dough, divided into two dough balls (about 437g each)

For the Pizza Base

½–⅔ cup red pizza sauce (homemade or store-bought)
8 ounces fresh mozzarella, torn into blobs
8 slices prosciutto
Handful of fresh basil leaves
Olive oil, for drizzling
Fine sea salt, to taste

For the Arugula Salad Topping (for 2 pizzas)

1½ ounces baby arugula (about 2 lightly packed cups)
4 large basil leaves, thinly sliced
2 tablespoons shaved fresh Parmesan

For the Vinaigrette

1 tablespoon lemon juice
1 tablespoon white wine vinegar
2 tablespoons extra virgin olive oil
1 clove garlic, finely minced
1 teaspoon Dijon mustard
Salt and freshly ground pepper, to taste
For the Peel & Surface
All-purpose or 00 flour, for dusting
Semolina or cornmeal, for dusting the peel

Instructions

Preheat the Oven and Baking Surface

Place a pizza stone or steel in the middle of your oven and preheat to 550°F (or as high as it goes).
Once the oven reaches full temp, continue heating the stone for at least 45 minutes to fully saturate it with heat.
Dust your pizza peel with a mix of flour and semolina or cornmeal. Set aside.

Make the Vinaigrette

In a small bowl or jar, whisk together the lemon juice, white wine vinegar, olive oil, garlic, and Dijon mustard.
Season with salt and pepper. Set aside.

Prep the Salad

In a medium bowl, combine the arugula, sliced basil, and shaved Parmesan.
Set aside. You’ll toss with vinaigrette just before serving.
Note: This makes enough to lightly top two pizzas without overwhelming the crust.

Shape the Dough

On a floured surface, gently stretch one dough ball into a 12–13 inch round.
Transfer to the prepared pizza peel and make sure it slides freely. If it sticks, lift and dust more flour underneath.

Assemble the Pizza (splitting ingredients between the 2 pizzas)

Spread a thin layer of red sauce over the dough, leaving a 1-inch border.
Tear the mozzarella into blobs and scatter across the surface.
Lightly layer the prosciutto slices—don’t overlap too much so they crisp nicely.
Add a few basil leaves and finish with a light drizzle of olive oil.

Bake

Slide the pizza onto the hot stone.
Bake for 5–7 minutes, until the crust is puffed and golden underneath.
Turn on the broiler for an additional 1–2 minutes, just to lightly blister the top. Watch closely.

Finish with Salad

While the pizza bakes, toss the arugula mixture with vinaigrette, using only enough to coat lightly.
When the pizza comes out of the oven, immediately top with a small handful of the dressed salad.
Finish with a few extra shavings of Parmesan and a final drizzle of olive oil, if desired.

Slice and Serve

Cut into wedges and serve immediately while the crust is crisp and the greens are fresh.
Repeat with the second dough ball and remaining toppings.

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Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 654Total Fat: 28gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 78mgSodium: 2356mgCarbohydrates: 62gFiber: 6gSugar: 3gProtein: 37g

GoodLifeEats.com offers recipe nutritional information as a courtesy. This provided information is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.

Try Making Homemade Arugula Pizza!

Next time you’re in the mood for an easy but impressive dinner, try this prosciutto and arugula pizza. With a crisp, chewy crust, melty mozzarella, salty prosciutto, and a bright arugula salad on top, it’s the perfect balance of flavors and textures. Quick to make and even quicker to disappear!

Did You Try This Recipe? I’d love to hear how it turned out! Leave a comment and a review below—your feedback helps others and makes my day.

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