Prosciutto, Arugula, and Lemon Pizza

Prosciutto, Arugula, and Lemon Pizza
Staff Writer
Prosciutto, Arugula, and Lemon Pizza

Anne Dolce

Prosciutto, Arugula, and Lemon Pizza

While it's not your standard cheese and tomato pie, this pizza is an elegant and refreshing rendition of the American staple. Don't be overwhelmed by the greens — there's a decadent and gooey surprise underneath.

See all prosciutto recipes.

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6
Servings
220
Calories Per Serving
Deliver Ingredients

Notes

*Note: Place the mozzarella in the freezer for 1/2 an hour to grate it more easily.

Ingredients

  • 4  Tablespoons  olive oil
  • All-purpose flour, for rolling the pizza dough
  • One 9-ounce ball frozen pizza dough, thawed
  • Salt and pepper, to taste
  • 1/2  Cup  freshly grated Parmigiano-Reggiano
  • 1/2  Cup  freshly grated mozzarella cheese*
  • 2  Cups  arugula
  • One  4-ounce package sliced prosciutto
  • Juice of 1/2 lemon

Directions

Preheat the oven to 375 degrees.

Using a dash of the olive oil, lightly grease a rectangular baking sheet.

Sprinkle a little flour on the ball of pizza dough and start to knead it on a well-floured cutting board. Roll out the dough with the butt of your palm, starting in the middle and smoothing it out to the edges, making sure that the edges all remain equal in thickness. When the dough is about 6 to 7 inches in diameter, pull up one side of the edges with your hands and gently shape the dough into a rectangle. Place the dough onto the baking sheet, stretching the corners carefully so that it fits the entirety of the baking sheet. Drizzle with 2 tablespoons of the olive oil and season with salt and pepper, to taste.

Bake the dough in the oven until the edges start to turn light golden brown, about 10 minutes. Take the dough out of the oven, turn the oven to broil, and sprinkle the cheese on top of the dough. Broil until the cheese is bubbling and the edges of the dough are a deep golden brown, about 5 more minutes.

Remove the dough from the oven and place an even layer of the arugula on top, leaving about a 1/2-inch for the crust. Tear off pieces of the prosciutto and distribute evenly on top of the arugula, layering them as you place them and twisting just as you release, so that they resemble rose buds.

Drizzle the remaining olive oil and juice of the lemon evenly on top of the pizza, and season with salt and pepper, to taste. Cut into equal squares and serve. 

Nutritional Facts

Total Fat
18g
26%
Sugar
4g
4%
Saturated Fat
5g
21%
Cholesterol
1mg
0%
Carbohydrate, by difference
13g
10%
Protein
3g
7%
Vitamin A, RAE
79µg
11%
Vitamin C, total ascorbic acid
10mg
13%
Vitamin K (phylloquinone)
80µg
89%
Calcium, Ca
136mg
14%
Choline, total
12mg
3%
Fiber, total dietary
1g
4%
Folate, total
85µg
21%
Iron, Fe
2mg
11%
Magnesium, Mg
41mg
13%
Niacin
1mg
7%
Phosphorus, P
80mg
11%
Sodium, Na
170mg
11%
Water
74g
3%

Prosciutto Shopping Tip

Bone-in cuts tend to be slightly less expensive than their boneless counterparts, and have more flavor.

Prosciutto Cooking Tip

According to the USDA, the recommended internal temperature for cooked pork should be 145 degrees Fahrenheit.