Weeknight Prosciutto Arugula Pizza Dinner

Name: Arugula Pizza
Prep time: 40 min
Cook time: 12 min
Total time: 40 min
Cuisine: Italian
Ingredients: – 1 pound pizza dough at room temperature divided into 2 equal pieces – The base that stretches easily into crispy crusts.; – 2 tablespoons olive oil – Brushes edges for golden color and adds rich flavor.; – 1/2 cup tomato sauce – Simple tangy base that ties everything together.; – 1 1/2 cups shredded mozzarella cheese (6 ounces) – Melts perfectly for gooey texture.; – 8 thin slices prosciutto – Adds salty, savory punch in every bite.; – few big handfuls arugula – Fresh peppery greens added after baking for crisp contrast.

By:

Ruby Bennett

Published:

April 27, 2026

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Why You’ll Love This Arugula Pizza

Picture this: it’s a hectic Tuesday evening, kids are running around, and you need dinner on the table fast. That’s when I pull out my Prosciutto and Arugula Pizza recipe. This simple weeknight-friendly pizza, topped with tomato sauce, mozzarella, prosciutto, and fresh arugula, makes two 12-inch pizzas that serve 4 to 6 people. Ready in under 40 minutes with minimal prep, it saves the day every time.

Here are the top reasons busy home cooks like you will fall in love with this arugula pizza:

Ease of preparation: Just open packages and assemble. Oven preheat takes 30 minutes, bake 6 minutes per pizza, total under 40 minutes. No chopping or fussing, perfect for busy parents, students, or working professionals.
Health benefits: Per serving (based on 6 servings): 431 calories, 12.4g fat (19.1%), 5.3g saturated (26.6%), 69.2g carbs (23.1%), 0.3g fiber (1.3%), 62.1g sugars, 10.8g protein (21.7%), 568.1mg sodium (23.7%). It’s soy-free, shellfish-free, fish-free, alcohol-free, egg-free, peanut-free, tree-nut-free, balanced, and low-potassium. Arugula adds a peppery bite and nutrients without extra calories.
Versatility: Adapt for diet-conscious folks or food enthusiasts. Swap for vegan or gluten-free options easily. Great for travelers craving familiar flavors or seniors wanting light meals.
Distinctive flavor: Crispy crust, bubbly cheese, salty prosciutto, and peppery arugula added post-bake for a fresh twist. Every bite balances warmth and crunch, standing out from basic pizzas.

This arugula pizza brings a unique fresh touch to weeknights, turning ordinary dough into something special.

I’ve made this for family game nights and quick dates with my spouse. It always gets rave reviews. For more inspiration, check out this arugula and prosciutto pizza guide.

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Essential Ingredients for Arugula Pizza

Keeping it simple is key for this prosciutto and arugula pizza. You need just a handful of items, all easy to find at any grocery store. Here’s the exact list for two 12-inch pizzas.

Main Ingredients:

1 pound pizza dough at room temperature divided into 2 equal pieces – The base that stretches easily into crispy crusts.
2 tablespoons olive oil – Brushes edges for golden color and adds rich flavor.
1/2 cup tomato sauce – Simple tangy base that ties everything together.
1 1/2 cups shredded mozzarella cheese (6 ounces) – Melts perfectly for gooey texture.
8 thin slices prosciutto – Adds salty, savory punch in every bite.
few big handfuls arugula – Fresh peppery greens added after baking for crisp contrast.

Nutritional Breakdown Table (per serving, 6 servings):

Nutrient	Amount	% Daily Value
Calories	431	–
Fat	12.4g	19.1%
Saturated Fat	5.3g	26.6%
Carbs	69.2g	23.1%
Fiber	0.3g	1.3%
Sugars	62.1g	–
Protein	10.8g	21.7%
Sodium	568.1mg	23.7%

Special Dietary Options:

Vegan: Use vegan mozzarella and skip prosciutto or swap for grilled mushrooms or artichokes.
Gluten-free: Choose gluten-free pizza dough and check sauce labels.
Low-calorie: Reduce cheese to 1 cup total and use part-skim mozzarella.

These tweaks make arugula pizza fit any lifestyle. Last week, I made a vegan version for a friend, and it was a hit.

How to Prepare the Perfect Arugula Pizza: Step-by-Step Guide

Prep Your Oven and Tools

First Step: Place a pizza stone in the oven if you have one. Heat to 550°F or your oven’s maximum for 30 minutes. This step crisps the bottom perfectly. No stone? Use a baking sheet flipped upside down. I always preheat while sipping coffee, making the wait productive.

Shape the Dough

Second Step: Take one piece of the 1 pound pizza dough at room temperature, divided into 2 equal pieces. Roll or stretch it to a 10-12 inch circle on a floured surface. Keep it thin for crispiness. Brush the edges with 1 tablespoon olive oil. This prevents drying and adds flavor. If dough sticks, dust more flour. My trick: use hands gently to avoid tears.

Add Toppings Evenly

Third Step: Spread half the 1/2 cup tomato sauce over the dough, leaving a border. Sprinkle a quarter of the 1 1/2 cups shredded mozzarella cheese (6 ounces). Lay 4 thin slices prosciutto evenly across. Top with another quarter of the cheese. Even prosciutto layering ensures every bite has that salty goodness. Press lightly so it doesn’t slide.

Bake to Perfection

Fourth Step: Slide onto the hot pizza stone or sheet. Bake until edges brown and cheese bubbles, about 6 minutes. Watch closely at high heat. Remove with tongs or peel. The cheese should pull strings when lifted.

Finish with Fresh Arugula

Fifth Step: Add half the few big handfuls arugula right after baking. It softens slightly, adding peppery bite. Cut into slices and serve hot. Repeat with the second dough piece. Total bake under 10 minutes per pizza.

This quick assembly shines for groups or solo dinners. One time, I doubled the recipe for a party, and guests loved the fresh twist. For more ideas, see this prosciutto arugula pizza recipe. Pro tip: Use parchment for easy transfer if new to pizza peels.

Timing details: Prep 5 minutes, preheat 30, bake 12 total. Serve with a side salad for baking enthusiasts or newlyweds trying Italian nights.

Hot out of the oven, the arugula wilts just enough for that irresistible peppery pop.

Dietary Substitutions to Customize Your Arugula Pizza

Protein and Main Component Alternatives

Swap prosciutto for dietary needs. Use grilled chicken for extra protein, or skip for veggie version with roasted veggies. Vegans love marinated tofu slices. For low-potassium, stick to original or use turkey slices. These keep the pizza balanced and tasty for seniors or diet-conscious eaters.

Vegetable, Sauce, and Seasoning Modifications

Arugula can swap with baby spinach or kale for milder greens. Try pesto instead of tomato sauce for nutty flavor (tree-nut-free option: basil-only pesto). Add cherry tomatoes or onions pre-bake. Season with red pepper flakes or lemon zest post-bake. Seasonal tweaks like figs in summer delight food enthusiasts.

Mastering Arugula Pizza: Advanced Tips and Variations

Pro cooking techniques: Use pizza stone for restaurant crust. Stretch dough cold then warm for better handling. Even prosciutto layer for consistency.

Flavor variations: Add balsamic drizzle or parmesan shavings post-bake. Try goat cheese and figs for sweet-savory. For spice, chili oil.

Presentation tips: Scatter arugula loosely, drizzle olive oil. Cut wedges on wood board for that Italian vibe.

Make-ahead options: Prep dough and toppings morning of. Assemble just before bake. Ideal for working pros.

Super simple with unique fresh touch. After pizza, try our easy magic cookie bars for dessert.

How to Store Arugula Pizza: Best Practices

Refrigeration: Store leftovers in airtight container in fridge up to 3 days. Arugula may soften, but flavor holds.

Freezing: Wrap slices individually in plastic, freeze up to 1 month. Thaw overnight.

Reheating: Oven at 350°F for 5-7 minutes revives crispness. Avoid microwave for sogginess.

Meal prep considerations: Bake one, save dough for later. Great for batch cooking weeknights.

Keeps quality for busy schedules.

FAQs: Frequently Asked Questions About Arugula Pizza

What is arugula pizza?

Arugula pizza is a fresh, gourmet-style pizza featuring a thin crust topped with peppery arugula leaves, often added after baking to keep it crisp and vibrant. It’s typically built on a base of tomato sauce, mozzarella, and sometimes prosciutto or shaved parmesan, finished with a drizzle of balsamic glaze, olive oil, and lemon juice for brightness. This combination balances the pizza’s warmth with cool, bitter greens, making it a popular light meal or appetizer. Originating from Italian influences, it’s common in wood-fired pizzerias. At home, bake the pizza plain at 500°F for 10-12 minutes, then pile on arugula and toppings right before serving. It’s low-carb friendly if you skip heavy cheese and ready in under 30 minutes total. Pair with white wine for best results. (92 words)

How do you make arugula pizza at home?

Start with store-bought or homemade pizza dough rolled thin. Preheat oven to 500°F with a pizza stone inside for 30 minutes. Spread tomato sauce, add mozzarella and optional prosciutto, bake 10-12 minutes until crust is golden. While baking, toss 2 cups fresh arugula with 1 tbsp olive oil, lemon juice, salt, and pepper. Remove pizza, let cool 2 minutes, then top with arugula mixture, shaved parmesan, and balsamic drizzle. Slice and serve immediately to maintain arugula’s crunch. Use pre-washed baby arugula for tenderness. This method serves 2-4 and takes 25 minutes active time. Pro tip: For extra flavor, add figs or goat cheese before baking. (108 words)

When do you add arugula to pizza?

Add arugula to pizza after baking to preserve its fresh texture and prevent wilting from heat. Bake your base—dough, sauce, cheese, and proteins like prosciutto—at 500°F for 10-12 minutes until bubbly and crisp. Cool for 1-2 minutes, then scatter 1-2 cups of arugula over the top. Dress it lightly with olive oil, lemon zest, red pepper flakes, and sea salt for zing. This post-bake step creates contrast between hot pizza and cool greens, a hallmark of authentic arugula pizza. If you want milder flavor, wilt it slightly by broiling 30 seconds, but raw is best for crunch. Avoid pre-baking with arugula—it turns soggy. (102 words)

What are the best toppings for arugula pizza?

Classic arugula pizza shines with simple, complementary toppings: mozzarella or burrata for creaminess, prosciutto or salami for saltiness, shaved parmesan or pecorino for sharpness, and cherry tomatoes for juiciness. Finish post-bake with arugula tossed in olive oil, lemon, balsamic reduction, and pine nuts for crunch. Variations include goat cheese and figs for sweetness, or grilled chicken and artichokes for heartiness. Keep it light—aim for 1-2 cups arugula per 12-inch pizza. These pairings highlight arugula’s peppery bite without overpowering it. Nutrition bonus: Arugula adds vitamins A, C, and K. Experiment seasonally for fresh twists. Total calories per slice: about 250. (114 words)

Is arugula pizza healthy?

Yes, arugula pizza can be a nutritious choice when made thoughtfully. Arugula, a leafy green, packs antioxidants, folate, and fiber—2 cups provide over 100% daily vitamin K. Opt for whole wheat or cauliflower crust to boost fiber, use part-skim mozzarella to cut fat, and load up on veggies like tomatoes and onions. Skip heavy meats or limit to lean prosciutto. A 12-inch pizza serves 4 at around 200-300 calories per slice, lower than traditional pepperoni. It’s gluten-free adaptable and supports heart health with olive oil’s healthy fats. Drawback: High sodium from cheese—rinse toppings if needed. Make it weekly for balanced indulgence. Compare to regular pizza: 30% fewer calories. (112 words)

Arugula Pizza

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Print Recipe

🍕 Whip up gourmet prosciutto arugula pizza in under 40 minutes – crispy crust, melty cheese, and fresh peppery greens for effortless weeknight dinners serving 4-6!
🥬 Simple assembly with store-bought dough, unique post-bake arugula keeps it light and vibrant – perfect family or group meal.

Total Time: 40 minutes
Yield: 4-6 servings

Ingredients

– 1 pound pizza dough at room temperature divided into 2 equal pieces – The base that stretches easily into crispy crusts.

– 2 tablespoons olive oil – Brushes edges for golden color and adds rich flavor.

– 1/2 cup tomato sauce – Simple tangy base that ties everything together.

– 1 1/2 cups shredded mozzarella cheese (6 ounces) – Melts perfectly for gooey texture.

– 8 thin slices prosciutto – Adds salty, savory punch in every bite.

– few big handfuls arugula – Fresh peppery greens added after baking for crisp contrast.

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Instructions

1-Prep Your Oven and Tools: First Step: Place a pizza stone in the oven if you have one. Heat to 550°F or your oven’s maximum for 30 minutes. This step crisps the bottom perfectly. No stone? Use a baking sheet flipped upside down. I always preheat while sipping coffee, making the wait productive.

2-Shape the Dough: Second Step: Take one piece of the 1 pound pizza dough at room temperature, divided into 2 equal pieces. Roll or stretch it to a 10-12 inch circle on a floured surface. Keep it thin for crispiness. Brush the edges with 1 tablespoon olive oil. This prevents drying and adds flavor. If dough sticks, dust more flour. My trick: use hands gently to avoid tears.

3-Add Toppings Evenly: Third Step: Spread half the 1/2 cup tomato sauce over the dough, leaving a border. Sprinkle a quarter of the 1 1/2 cups shredded mozzarella cheese (6 ounces). Lay 4 thin slices prosciutto evenly across. Top with another quarter of the cheese. Even prosciutto layering ensures every bite has that salty goodness. Press lightly so it doesn’t slide.

4-Bake to Perfection: Fourth Step: Slide onto the hot pizza stone or sheet. Bake until edges brown and cheese bubbles, about 6 minutes. Watch closely at high heat. Remove with tongs or peel. The cheese should pull strings when lifted.

5-Finish with Fresh Arugula: Fifth Step: Add half the few big handfuls arugula right after baking. It softens slightly, adding peppery bite. Cut into slices and serve hot. Repeat with the second dough piece. Total bake under 10 minutes per pizza.

Last Step:

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Notes

🔥 Preheat pizza stone 30+ minutes for crispy, restaurant-quality crust.
🥓 Layer prosciutto evenly for flavor in every bite without overpowering.
🥬 Add arugula after baking to keep it fresh and peppery, not wilted.

Author: Brandi Oshea
Prep Time: 10 minutes
Preheat: 30 minutes
Cook Time: 12 minutes
Category: Main Dishes
Method: Bake
Cuisine: Italian
Diet: Egg Free, Nut Free

Nutrition

Serving Size: 1/6 pizza
Calories: 431 kcal
Sugar: 6g
Sodium: 568mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 69g
Fiber: 0g
Protein: 11g
Cholesterol: 30mg

Weeknight Prosciutto Arugula Pizza Dinner

Why You’ll Love This Arugula Pizza

Essential Ingredients for Arugula Pizza