Prosciutto and Arugula Pizza With Shaved Parmesan

Imperial June 2, 2026June 2, 2026

Quick Recipe Version (TL;DR)

Yield: 2 thin 12-inch pizzas, 4 servings
Prep Time: 1 hour 5 minutes, including 45 minutes for dough to warm
Cook Time: 14 minutes
Total Time: 1 hour 19 minutes

Quick Ingredients

1 pound (454 g) pizza dough, divided into 2 balls; 2 teaspoons olive oil for the dough; 2 tablespoons semolina, cornmeal, or flour for dusting
Tomato base: 1/2 cup (120 g) crushed tomatoes or passata, 1 tablespoon olive oil, 1 grated garlic clove, 1/4 teaspoon fine sea salt, 1/8 teaspoon dried oregano, 1/8 teaspoon black pepper
Or white base: 3 tablespoons olive oil, 1 grated garlic clove, 1/4 teaspoon fine sea salt, 1/8 teaspoon black pepper
4 ounces (113 g) fresh mozzarella, patted dry and torn into small pieces
3 ounces (85 g) thinly sliced prosciutto
3 packed cups (60 g) baby arugula
1 ounce (28 g) Parmesan or Parmigiano-Reggiano, shaved
2 tablespoons extra-virgin olive oil for finishing, divided; 1 teaspoon fresh lemon juice; 1/8 teaspoon fine sea salt; 1/4 teaspoon black pepper

Do This

1. Place a pizza stone or steel on the middle rack and heat the oven to 500°F (260°C) for 45 minutes; let the dough warm at room temperature during this time.
2. Mix either the tomato base or the white garlic-oil base, then pat the mozzarella dry.
3. Stretch one 8-ounce dough ball into a 12-inch round on a semolina-dusted peel or baking sheet.
4. Spread with 1/4 cup tomato base, or brush with 1 1/2 tablespoons white base, leaving a 1/2-inch border; add 2 ounces mozzarella.
5. Bake at 500°F (260°C) for 7 minutes, until the crust is browned and blistered. Repeat with the second pizza.
6. After each pizza comes out, top with prosciutto, lightly dressed arugula, shaved Parmesan, olive oil, and black pepper.
7. Slice each pizza into 6 pieces and serve immediately while the crust is crisp and the arugula is fresh.

Why You’ll Love This Recipe

Fresh and light: The prosciutto, arugula, Parmesan, and olive oil go on after baking, so the toppings stay delicate and vibrant.
Restaurant-style at home: A very hot oven, a thin base, and a crisp crust give this pizza that simple Italian pizzeria feel.
Flexible base: Make it with a thin tomato layer for brightness or a white garlic-oil base for a cleaner, richer flavor.
Fast once the oven is hot: Each pizza bakes in just 7 minutes, making it perfect for a relaxed dinner or casual weekend lunch.

Grocery List

Produce: Baby arugula, garlic, lemon
Dairy: Fresh mozzarella, Parmesan or Parmigiano-Reggiano
Deli/Meat: Thinly sliced prosciutto
Pantry: Pizza dough, canned crushed tomatoes or passata, extra-virgin olive oil, semolina flour or cornmeal, dried oregano, fine sea salt, black pepper

Full Ingredients

For the Pizza Dough and Baking

1 pound (454 g) pizza dough, store-bought or homemade, divided into 2 equal 8-ounce (227 g) balls
2 teaspoons extra-virgin olive oil, for coating the dough balls
2 tablespoons (18 g) semolina flour, cornmeal, or all-purpose flour, for dusting the peel or baking sheet

Choose One Base

Thin Tomato Base

1/2 cup (120 g) canned crushed tomatoes or passata
1 tablespoon extra-virgin olive oil
1 small garlic clove, finely grated
1/4 teaspoon fine sea salt
1/8 teaspoon dried oregano
1/8 teaspoon freshly ground black pepper

White Garlic-Oil Base

3 tablespoons extra-virgin olive oil
1 small garlic clove, finely grated
1/4 teaspoon fine sea salt
1/8 teaspoon freshly ground black pepper

Cheese for Baking

4 ounces (113 g) fresh mozzarella, patted very dry and torn into small 1/2-inch pieces

Fresh Toppings for After Baking

3 ounces (85 g) thinly sliced prosciutto, separated into loose ribbons
3 packed cups (60 g) baby arugula
1 ounce (28 g) Parmesan or Parmigiano-Reggiano, shaved into thin pieces
2 tablespoons extra-virgin olive oil, divided
1 teaspoon fresh lemon juice
1/8 teaspoon fine sea salt, for the arugula
1/4 teaspoon freshly ground black pepper, for finishing

Prosciutto and Arugula Pizza With Shaved Parmesan – Closeup

Step-by-Step Instructions

Step 1: Warm the dough and preheat the oven

Remove the pizza dough from the refrigerator 45 minutes before baking. Divide it into 2 equal 8-ounce (227 g) balls if it is not already divided. Rub the dough balls with 2 teaspoons extra-virgin olive oil, place them on a plate or tray, and cover loosely with plastic wrap or a clean kitchen towel so they do not dry out.

Place a pizza stone or pizza steel on the middle rack of the oven. Heat the oven to 500°F (260°C) for a full 45 minutes. This long preheat is important because the hot stone or steel helps the bottom crust cook quickly and crisp up. If you do not have a stone or steel, place a heavy rimmed baking sheet upside down on the middle rack and preheat it for at least 30 minutes.

Step 2: Make the base and prepare the toppings

For the tomato base, stir together 1/2 cup crushed tomatoes or passata, 1 tablespoon extra-virgin olive oil, 1 finely grated garlic clove, 1/4 teaspoon fine sea salt, 1/8 teaspoon dried oregano, and 1/8 teaspoon black pepper. The sauce should be loose and simple, not cooked and thick.

For the white base, stir together 3 tablespoons extra-virgin olive oil, 1 finely grated garlic clove, 1/4 teaspoon fine sea salt, and 1/8 teaspoon black pepper. This makes enough to brush 1 1/2 tablespoons over each pizza.

Pat the fresh mozzarella very dry with paper towels and tear it into small pieces. Separate the prosciutto slices into soft ribbons so they are easy to scatter over the hot pizza. Shave the Parmesan with a vegetable peeler, cheese plane, or the wide side of a box grater.

Step 3: Shape the first pizza

Lightly dust a pizza peel or the back of a rimmed baking sheet with 1 tablespoon semolina flour, cornmeal, or all-purpose flour. Place one dough ball on the dusted surface. Using your fingertips, press from the center outward, leaving a slightly thicker 1/2-inch border around the edge.

Pick up the dough and gently stretch it over the backs of your hands, rotating as you go, until it forms a thin 12-inch round. If the dough pulls back or feels tight, set it down, cover it, and let it rest for 5 minutes before continuing. Keep the second dough ball covered while you work.

Step 4: Add a thin base and mozzarella

For a tomato pizza, spread 1/4 cup of the tomato base over the shaped dough, leaving a 1/2-inch border. Use a light hand; too much sauce will make the crust soft. Scatter 2 ounces (57 g) of the torn mozzarella evenly over the top.

For a white pizza, brush 1 1/2 tablespoons of the garlic-oil base over the dough, leaving a 1/2-inch border. Scatter 2 ounces (57 g) of the torn mozzarella evenly over the top. Make sure no large puddles of oil sit in the center of the dough.

Step 5: Bake the pizza until crisp and blistered

Slide the pizza onto the preheated stone or steel. Bake at 500°F (260°C) for 7 minutes, until the crust is puffed, browned in spots, and crisp around the edges, and the mozzarella is melted. If using an inverted baking sheet instead of a stone or steel, bake for 9 minutes.

Transfer the baked pizza to a wooden board or clean cutting surface. Shape, top, and bake the second pizza the same way, using the remaining base and the remaining 2 ounces (57 g) mozzarella.

Step 6: Dress the arugula

While the pizzas bake, place 3 packed cups baby arugula in a bowl. Add 1 tablespoon extra-virgin olive oil, 1 teaspoon fresh lemon juice, and 1/8 teaspoon fine sea salt. Toss gently with your hands or tongs just until the leaves are lightly coated. Do not overdress the arugula; it should taste fresh and peppery, not heavy.

Step 7: Crown the hot pizzas with prosciutto, arugula, and Parmesan

As soon as each pizza comes out of the oven, let it stand for 1 minute so the cheese settles slightly. Arrange 1 1/2 ounces (43 g) prosciutto over each pizza in loose folds. Add half of the dressed arugula, then scatter half of the shaved Parmesan over the top.

Finish each pizza with 1/2 tablespoon extra-virgin olive oil and a few grinds of black pepper. The heat from the crust should gently soften the prosciutto and Parmesan without cooking the arugula.

Step 8: Slice and serve immediately

Slice each 12-inch pizza into 6 pieces. Serve right away, while the crust is crisp, the prosciutto is soft, and the arugula still has its fresh bite. This pizza is at its best within 10 minutes of finishing.

Pro Tips

Preheat longer than you think: A pizza stone or steel needs the full 45 minutes at 500°F (260°C) to store enough heat for a crisp bottom crust.
Keep the base thin: Whether you choose tomato or white garlic-oil, use just enough to flavor the dough. A heavy base can make this light pizza soggy.
Pat the mozzarella dry: Fresh mozzarella contains a lot of moisture. Pressing it with paper towels before baking helps prevent watery spots.
Add prosciutto after baking: Baking prosciutto can make it tough and salty. Adding it after the pizza comes out keeps it silky and delicate.
Dress arugula lightly: Use only 1 tablespoon olive oil and 1 teaspoon lemon juice for 3 packed cups arugula. The leaves should be barely coated.

Variations

Burrata finish: Replace the fresh mozzarella with 2 ounces (57 g) mozzarella for baking, then add 4 ounces (113 g) torn burrata after the pizza comes out of the oven.
Spicy tomato version: Stir 1 teaspoon Calabrian chili paste or 1/4 teaspoon crushed red pepper flakes into the tomato base before spreading it on the dough.
Fig and prosciutto pizza: Add 1/3 cup (55 g) thinly sliced fresh figs on top after baking, along with the prosciutto and arugula. This works especially well with the white garlic-oil base.

Storage & Make-Ahead

This pizza is best served immediately because the arugula wilts as it sits. If you have leftovers, store slices in an airtight container in the refrigerator for up to 2 days. If possible, remove the arugula before storing. Reheat the crust and cheese on a baking sheet at 375°F (190°C) for 6 to 8 minutes, then add fresh arugula after reheating. Prosciutto is best not reheated, but if it is already on the pizza, warm the slices briefly rather than baking them until dry.

To make components ahead, mix the tomato base up to 3 days in advance and refrigerate it in a covered container. The white garlic-oil base can be made 1 day ahead and stored at room temperature if your kitchen is cool, or refrigerated and brought back to room temperature before using. Shave the Parmesan up to 2 days ahead and refrigerate it in a covered container. Keep dough refrigerated until 45 minutes before baking.

Nutrition (per serving)