Ingredients
1 pound pizza dough (store-bought or homemade)
1/4 cup pesto (basil, store-bought or homemade)
8 ounces fresh mozzarella, torn or sliced
2–3 ounces prosciutto
2 cups fresh arugula, loosely packed
1/2 cup cherry tomatoes, halved (optional)
1–2 tablespoons balsamic glaze, for drizzling
1 teaspoon olive oil, for dressing arugula
1 teaspoon lemon juice, for dressing arugula
Instructions
1-Preheat the oven: Preheat oven to 450°F with a baking sheet inside to crisp the crust.
2-Stretch the dough: On a floured surface, stretch or roll the dough to desired thickness.
3-Spread the pesto: Transfer dough to parchment, spread pesto evenly, leaving a 1/2-inch border.
4-Add toppings: Top with torn mozzarella, optional halved cherry tomatoes, and prosciutto.
5-Bake the pizza: Slide parchment onto the hot baking sheet; bake 8–10 minutes until golden and bubbly.
6-Dress the arugula: While pizza bakes, toss arugula with olive oil and lemon juice.
7-Finish and serve: Remove pizza, pile dressed arugula on top, and drizzle with balsamic glaze.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌿 Always add arugula after baking to preserve its crisp texture and peppery crunch against the warm base.
🍽️ Reheat leftovers in a skillet over medium heat or 375°F oven for 5 minutes to restore crust crispness.
🧊 Remove arugula before refrigerating leftovers to prevent wilting, or add fresh greens when reheating.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 316
- Sugar: 5 grams
- Sodium: 520 mg
- Fat: 13 grams
- Saturated Fat: 5 grams
- Unsaturated Fat: 6 grams
- Trans Fat: 0 grams
- Carbohydrates: 29 grams
- Fiber: 1 gram
- Protein: 13 grams
- Cholesterol: 28 mg