How To Make Prosciutto & Arugula Pizza

We’re not going to lie—pizza is generally amazing. We’ve even been known to enjoy a frozen one from time to time. But if you knew how easy it was to make it from scratch, you would never go back to the freezer section. Like this arugula and prosciutto pizza for instance. This thing doesn’t hold anything back when it comes to flavor—even without the usual red sauce. It’s simplicity at its finest, using just a couple fresh ingredients because really, that’s all you need. The homemade crust is slightly sweet and very fluffy, the cheese is mild with just a touch of perfect flavor and the prosciutto is salty, crispy and everything it should be. Then, top the whole thing with arugula tossed in some olive oil and lemon juice and you cover all of your tastebud bases. Talk about a party in your mouth!

Watch along and learn to cook this easy, delicious pizza. Arugula and prosciutto will surely be your new favorite combo!

Prosciutto & Arugula Pizza Recipe

Recipe courtesy of Lake Shore Lady

Pizza Dough:

1 packet active dry yeast
1 cup warm water (105-115 degrees)
1 tsp honey
3 tbsp extra virgin olive oil
3 cups flour
1 tsp salt

Pizza Toppings:

1 cup fontina, shredded
1 cup mozzarella, shredded
1 lemon
2 tbsp chopped shallot
olive oil
6 thin sliced of prosciutto
salt and pepper
2 cups arugula
Parmesan cheese shavings



1. In standing mixer, combine water and yeast. Stir with a spoon to combine and let the mixture sit for about 5 minutes.


2. Add the honey and olive oil and stir. Add salt and 1.5 cups of flour and turn your mixer on low. Continue adding flower until the dough is smooth and slightly sticky. You might need to add a little bit more water to get the right consistency.


3. Once the dough is done, flour your hands. Oil a large mixing bowl and add the dough, turning it in the bowl so it gets coated in the oil. Cover with a towel and let it set in a warm place for about 1.5 hours or until it’s doubled in size.

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4. Preheat your oven to 450 degrees. Place the dough on a floured surface and roll out to a large round. Coat with a thin layer of olive oil. Sprinkle chopped shallots, fontina cheese and mozzarella cheese. You can sprinkle the cheese closer to the edges than you might think. Then top the cheese with the thin slices of prosciutto.


5. Bake in the oven for 15-20 minutes. While that is cooking, combine arugula and the juice of one lemon. Add about 1 tbsp of olive oil, salt and pepper. Taste to make sure the lemon/oil ratio is good.


6. Take the pizza out of the oven and top with the arugula. Add a few pieces of shaved Parmesan cheese. Enjoy!


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Special Thanks:

Talent: Lauren Nolan of Lake Shore Lady

Shot and edited by: Matt Rice

Royalty Free Music courtesy of Audio Network titled: “Tarantella” by Ian Hughes

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