Arugula Prosciutto Pizza

Arugula Prosciutto Pizza

  • Intermediate
  • 12" Pizza
  • 55 min
Baking Success Or Baking Mess


1 ¾ - 2 ¼ cups of all purpose flour 1 (2 ¼ tsp.) envelope of pizza yeast 1½ tsp. of sugar
⅔ cups of very warm water (120°-130°F) 3 tbsp. of oil
¾ tsp. of salt

1 cup of arugula
6 slices of prosciutto
½ - 1 cup of pizza sauce
1 cup of shredded mozzarella
½ cup of shredded parmesan



Preheat the oven to 425°F.

Combine 1 cup of flour, yeast, sugar and salt in a large bowl. Add very warm water and oil.

Mix well until completely blended.

Gradually add enough remaining flour to make a soft dough.

Dough will be slightly sticky. Knead dough on a floured surface until smooth and elastic. To knead, flatten dough using the heel of your hand, push the dough away from you, fold up towards you and rotate a quarter turn. Repeat the process again, adding just enough flour each time to prevent the dough from sticking to your hands and surface. About 5 minutes.

Cover and let sit for 30 minutes – 1 hour. Lightly flour hands and roll dough out to a 12” circle onto a greased pizza pan or baking sheet. Form a rim by pinching the edge of the dough.

Spread pizza sauce. Top with mozzarella cheese, prosciutto and parmesan.

Bake on the lowest oven rack for 12 – 15

minutes, until the cheese is bubbly and the crust is browned.

Remove from the oven and top with arugula. Let cool and enjoy!

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