Name: Arugula and Prosciutto Olive Oil Pizza Recipe
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Cuisine: Italian
Ingredients: 1 portion overnight thin crust pizza dough (approx 8 oz or 200-250 grams); ½ tablespoon semolina flour (for sliding the pizza off the peel); 1 tablespoon all purpose flour (for stretching the pizza dough); ¼ cup olive oil; ¼ cup shallot (minced); 1 clove garlic (minced or grated); 1 sprig fresh rosemary (minced); ⅛ teaspoon diamond crystal kosher salt; ⅛ teaspoon black pepper; ¾ cup low-moisture mozzarella (grated); 1 tablespoon parmesan cheese (finely grated); 3 slices prosciutto; 1½ cups baby arugula; 1½ tablespoons lemon juice (about half a lemon); ½ teaspoon diamond crystal kosher salt; ¼ teaspoon freshly cracked black pepper

If you love fresh, vibrant flavors with a crispy thin crust, this Arugula and Prosciutto Olive Oil Pizza Recipe is absolutely what you need in your life right now. Think garlicky rosemary olive oil, melted mozzarella, savory prosciutto, and peppery arugula awakened by lemon juice — all baked to perfection on a baking steel.

A close-up of a sliced pizza on a wooden board, with a woman's hand holding one of the triangular slices from the edge. The pizza has one layer of golden-brown crust, a thin layer of melted light yellow cheese, thin slices of pink cured meat beneath a layer of bright green fresh arugula leaves spread across the top. The wooden board showing cut marks contrasts with the white marbled surface underneath. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Arugula and Prosciutto Olive Oil Pizza Recipe
Top Tip
How to Serve Arugula and Prosciutto Olive Oil Pizza Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Arugula and Prosciutto Olive Oil Pizza Recipe

Why You'll Love This Recipe

Honestly, this pizza ticks all my boxes for a quick yet delicious meal that feels just a little special. Whenever I make it, I’m amazed at how simple ingredients come together to create something truly memorable.

Effortless elegance: A minimalist topping combo that packs bold flavor without fuss.
Quick baking: Preheated baking steel ensures a crispy thin crust in just minutes.
Vibrant freshness: Peppery arugula tossed with lemon juice brightens every bite.
Perfect balance: Garlicky rosemary olive oil enhances flavor without overwhelming.

Ingredients & Why They Work

To nail this Arugula and Prosciutto Olive Oil Pizza, choosing quality ingredients is key. From the chewy yet light overnight dough to fresh herbs and those salty-sweet prosciutto slices, each piece has its role — so look for the freshest produce and good-quality meats where you can.

Flat lay of a round portion of overnight thin crust pizza dough with a dusting of all purpose flour and semolina flour nearby, a small white bowl of golden olive oil mixed with minced shallot, garlic clove, and a sprig of fresh rosemary resting beside it, a small white bowl containing finely grated parmesan cheese, a pile of freshly grated low-moisture mozzarella, three delicate slices of rosy pink prosciutto arranged loosely, a handful of vibrant green baby arugula leaves, a small white bowl of bright yellow lemon juice, another small white bowl of diamond crystal kosher salt, and a small white bowl with freshly cracked black pepper, all ingredients spaced evenly in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Overnight thin crust pizza dough: Provides a crisp, delicate base with chewy edges thanks to slow fermentation.
Semolina flour: Perfect for dusting your peel and preventing the dough from sticking during transfer.
All purpose flour: Helps you stretch the dough without tearing it.
Olive oil: Forms the flavorful base sauce infused with herbs and garlic.
Shallot: Adds a mild, sweet onion flavor that’s subtle but aromatic.
Garlic: Brings that essential punch and warmth to the olive oil sauce.
Fresh rosemary: Delivers an earthy, piney note that pairs beautifully with the garlic.
Diamond crystal kosher salt: Ensures precise seasoning without overpowering the toppings.
Black pepper: Adds a gentle heat and complexity to the flavors.
Low-moisture mozzarella: Melts beautifully for that satisfying stretchy cheese pull.
Parmesan cheese: Adds a nutty richness layered on top of the mozzarella.
Prosciutto: Delicate, savory slices that crisp slightly when baked and balance the fresh toppings.
Baby arugula: Offers a fresh, peppery crunch that contrasts the richness perfectly.
Lemon juice: Brightens the arugula with zesty acidity, making each bite lively.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

The beauty of this Arugula and Prosciutto Olive Oil Pizza Recipe lies in its versatility. Feel free to personalize it to suit your palate or what you have on hand—whether that means swapping out ingredients or adding your favorite touches.

Variation: Swap the Cheese – If you prefer a sharper flavor, try using fontina or pecorino romano instead of mozzarella and parmesan. I did this once on a whim, and the nuttier cheese gave the pizza a lovely twist without overwhelming the delicate prosciutto and arugula.
Variation: Add a Touch of Heat – Sprinkle some crushed red pepper flakes on top before broiling for a gentle kick. It’s a welcome contrast to the peppery arugula and citrusy lemon dressing.
Variation: Make it Vegetarian – Leave out the prosciutto and add thinly sliced roasted red peppers or artichoke hearts. The garlic rosemary olive oil sauce shines beautifully with these veggies, delivering a satisfying savory flavor.
Seasonal Variation: Summer Caprese Twist – During tomato season, add a few halved cherry tomatoes on the pizza before baking, paired with fresh basil after baking. It’s like a Caprese salad on a crisp, warm crust!

Step-by-Step: How I Make Arugula and Prosciutto Olive Oil Pizza Recipe

A round pizza with a thick, golden-brown crust sits on a light wooden board, placed on a white marbled surface. The pizza has a base layer of melted cheese that is creamy and slightly browned. On top, there are thin slices of pink ham spread evenly, with a generous layer of fresh, bright green arugula leaves covering the entire surface, giving the pizza a fresh look. The crust is puffed and has a few darker toasted spots. photo taken with an iphone --ar 2:3 --v 7

Step 1: Preheat and Prep Your Workspace

Start by positioning your baking steel on the top oven rack (ideal if your broiler is above) and preheating your oven to 500°F for a full hour. This long preheat ensures the steel is blazing hot, delivering that signature crisp crust we all crave. Meanwhile, take your pizza dough out of the fridge 60 to 90 minutes before you plan to stretch it—room temperature dough stretches much more easily and won’t snap back.

Step 2: Whip Up the Olive Oil Sauce

Mix together the minced garlic, shallot, and fresh rosemary with the olive oil in a small bowl. Add just a pinch of kosher salt and black pepper to make those flavors pop. This fragrant, garlicky olive oil spread is the delicious base that keeps this pizza light and herbaceous instead of saucy.

Step 3: Grate Your Cheeses

Using the large holes of a box grater, grate your low-moisture mozzarella and set it aside. Then finely grate the parmesan cheese. Having these ready means less fuss when assembling your pizza and ensures even melting and flavor coverage.

Step 4: Stretch Your Dough Like a Pro

Lightly dust a clean countertop with all-purpose flour. Place your dough down and scatter a little more flour on top to keep things from sticking. Gently press down the center of your dough—this creates a slightly thicker crust edge that will puff up nicely during baking. Pick the dough up by the edges with your fingertips pointing down and let gravity work its magic, rotating as you go. When it stretches to around 7 to 8 inches across, lay it flat on the counter and carefully stretch it further with the backs of your hands. Keep rotating and stretching until the dough is about 12 to 14 inches wide, with a paper-thin center and a nice puffy crust edge.

Step 5: Prep Your Peel and Assemble

Dust your pizza peel generously with semolina flour — it’s perfect for sliding the pizza off without sticking. Transfer your stretched dough to the peel, then spoon the olive oil sauce over evenly. Spread it gently with the back of your spoon so the herb and garlic flavors get right into the dough. Next, sprinkle the mozzarella and parmesan all over. Tear the prosciutto slices by hand and drape them on top, intentionally creating little peaks and folds. These raised edges will crisp beautifully under the broiler for delicious texture.

Step 6: Launch and Bake Your Pizza

Give the peel a gentle shake to make sure your pizza isn’t stuck, then swiftly slide it onto the hot baking steel in your oven. Bake for 2 minutes, rotate the pizza 180 degrees, and bake for another 2 minutes. If the crust still looks pale, give it one extra minute. This quick, hot bake crisps the dough and melts the cheese in a flash.

Step 7: Toss the Arugula

While the pizza bakes, toss your baby arugula with fresh lemon juice, ½ teaspoon kosher salt, and ¼ teaspoon cracked black pepper. This dressing perks up the peppery greens, adding a bright, zesty contrast to the rich prosciutto and melty cheese.

Step 8: Broil for the Perfect Finish

Switch your oven to broil and carefully broil the pizza for 30 to 60 seconds. If your broiler is on the top, simply place the pizza close to the heat. If your broiler is in the bottom drawer, place an inverted baking sheet inside to hold the pizza as you broil. This step crisps the cheese edges and gives the prosciutto lovely spots of golden brown.

Step 9: Top with Arugula and Serve Immediately

Once out of the oven, pile on the dressed arugula while the pizza is still hot. Slice it up and serve right away to enjoy that perfect balance of crispy crust, savory toppings, and fresh leafy brightness. Trust me, this pizza disappears fast!

Top Tip

These tips come from hands-on experience with this Arugula and Prosciutto Olive Oil Pizza Recipe. They’ll help you nail the perfect balance of crispy crust, melty cheese, and fresh toppings every time.

Preheating the Baking Steel: Allow at least an hour for your baking steel to fully heat up. This is key to getting that signature pizzeria crispness on your thin crust.
Stretching the Dough Gently: Let gravity do the work when hand-stretching—slow, patient stretching prevents tears and keeps the crust nice and even.
Broiling at the End: Don’t skip the last 30 to 60 seconds under the broiler. It crisps the prosciutto edges and bubbles up the cheese beautifully.
Tossing the Arugula Just Before Serving: Dress your arugula with lemon juice, salt, and pepper right before topping the pizza, for a fresh, peppery kick that wilts just enough from the residual heat.

How to Serve Arugula and Prosciutto Olive Oil Pizza Recipe

A round pizza dough sits on a wooden peel on a white marbled surface. The dough is covered with a layer of shredded cheese that is soft and pale yellow, spread almost to the edges. Over the cheese, thin slices of pink prosciutto are placed unevenly across the pizza. Two woman's hands are seen placing more slices on the pizza near the bottom edge. To the upper left, a bowl of fresh green arugula leaves and a small white bowl with lemon halves are visible, while to the upper right, a white tray holds more slices of prosciutto. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

To elevate your Arugula and Prosciutto Olive Oil Pizza, consider sprinkling a few shavings of fresh Parmesan on top. A light drizzle of extra virgin olive oil or a quick grind of black pepper can highlight the flavor layers. If you like a touch of heat, red pepper flakes add a subtle kick that contrasts nicely with the peppery arugula and savory prosciutto.

Side Dishes

This pizza pairs beautifully with a crisp, simple side salad—think mixed greens with lemon vinaigrette to echo the brightness in the pizza’s arugula topping. Roasted vegetables or a light minestrone soup can round out the meal if you want something warm on the side. For an Italian-inspired lunch or light dinner, consider serving chilled Prosecco or a glass of dry white wine for a refreshing match.

Make Ahead and Storage

Storing Leftovers

Store any leftover pizza in an airtight container or tightly wrapped in plastic wrap in the refrigerator. It’ll keep well for up to 2 days. Since the arugula topping is best fresh, remove it before storing leftovers and add a fresh batch when reheating or serving again.

Freezing

If you want to freeze this pizza, it’s best to do so before baking. Assemble the pizza up to the prosciutto, then wrap it tightly in plastic wrap and aluminum foil. Freeze for up to one month. When ready to eat, bake straight from the freezer—add a couple extra minutes to your bake time to ensure it’s heated through.

Reheating

Reheat leftovers in a hot oven (around 400°F) on a baking sheet or pizza stone for about 5-7 minutes to restore crispiness. Avoid microwaving if you can, as it tends to make the crust soggy. Add your dressed arugula after reheating for that fresh, peppery burst.

Frequently Asked Questions:

Can I use a regular baking stone instead of a baking steel?

Yes, a baking stone works as a good alternative. Just be sure to preheat it for at least an hour at 500°F to get that crisp crust. Baking steels tend to transfer heat more efficiently, but a stone will still give great results.

Why do you recommend tearing the prosciutto instead of slicing it?

Tearing the prosciutto creates more natural folds and edges that crisp up beautifully under the broiler without drying out. It also adds lovely texture contrasts that sliced pieces can’t achieve.

Can I prepare the olive oil sauce in advance?

Absolutely! The garlic, shallot, and rosemary olive oil sauce can be made a day ahead and kept chilled. Just bring it back to room temperature before spreading it on the dough to get the best flavor and texture.

Is this pizza suitable for a low lactose diet?

Yes! Using low-moisture mozzarella and a moderate amount of parmesan keeps the lactose content low, making this pizza a delicious choice for those minimizing lactose intake.

Final Thoughts

Making this Arugula and Prosciutto Olive Oil Pizza Recipe feels like bringing a little slice of Italy into your kitchen. From the fragrant rosemary olive oil to the fresh, zesty arugula, it’s a harmonious blend that’s quick, satisfying, and fresh in every bite. I hope these tips and serving ideas inspire you to enjoy this pizza with loved ones — it really shines when shared. Happy baking!