Ah, prosciutto pizza! The epic joining of two Italian inventions explodes with spectacular umami flavor, balanced here by the dreamy, delicate flavor of burrata, and the peppery zip of bright green arugula.
Like most great Italian dishes, this pizza is all about quality ingredients and simple preparation. It's a dish of harmonious counterpoints. Less is more. Don't bog down your slice. Remember, Michelangelo's David emerged from a single block of marble.
Keep the sauce and toppings light, and bake the pizza with only cheese and sauce, adding the prosciutto, arugula, and Parmesan afterward. Your prosciutto will stay silky and tender, and your arugula will hold its vibrant snap.
Finish with some shaved Parmesan (better yet, real Parmigiano-Reggiano), a drizzle of the best olive oil you can afford, and your masterpiece will be complete.
New York-Style Pizza Dough 14 hrs 40 mins 126 ratings
“Homemade pizza is one of my favorite dishes to make for an easy weeknight dinner! Adding prosciutto and arugula to this pizza recipe was genius! The prosciutto brings some sweetness and saltiness to the pizza, while the arugula adds some spiciness which balances each other nicely with the olive oil and parmesan garnish!” —Kiana Rollins
A Note From Our Recipe Tester
Ingredients
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1 tablespoon tomato paste
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1 tablespoon water
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Salt, to taste
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2 tablespoons all-purpose flour
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1 (175 grams) ball store-bought or homemade pizza dough
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3 ounces burrata cheese, cut into 1-inch pieces
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4 thin slices prosciutto, torn in half lengthwise
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1/2 cup lightly packed arugula leaves
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Extra-virgin olive oil, for drizzling
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1/4 cup shaved Parmesan cheese
Steps to Make It
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Gather the ingredients.
The Spruce Eats / Cara Cormack
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Heat pizza oven to 800 F. See recipe variations below for using a home oven. Put the tomato paste into a small bowl. Add 1 tablespoon of water and salt. Stir to combine. Add a tiny bit more water to achieve a spreadable consistency.
The Spruce Eats / Cara Cormack
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Dust the pizza peel with plenty of flour, and flour your hands. Gently stretch your pizza dough into a circle approximately 12 inches in diameter. Set it on the well-floured peel.
The Spruce Eats / Cara Cormack
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Using the back of a spoon, gently spread your tomato sauce onto the dough. Leave the outer edge of the dough bare.
The Spruce Eats / Cara Cormack
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Distribute the burrata evenly on the pizza. Move expeditiously. The longer the sauced dough sits on the peel, the more likely it will be to stick when you try to slide it into the oven.
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Put the pizza in the oven, rotating as needed. Bake until the crust has risen and the cheese is bubbly, about 2 minutes. Some light charring at the edges of the crust is excellent. Remove from oven.
The Spruce Eats / Cara Cormack
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Layer the prosciutto and arugula evenly on the pizza. Drizzle with extra-virgin olive oil to taste. Top with the shaved Parmesan cheese. Slice and serve immediately.
The Spruce Eats / Cara Cormack
Glass Bakeware Warning
Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally. Do not use the broil function with a pizza stone; the stone may crack.
How to Use a Home Oven
- This kind of pizza is best baked in a true pizza oven, but if your oven can't reach 800 F, the next best thing is to position your oven rack in the second-highest slot, put a cast-iron pan (12 inches or larger) upside-down on the rack, and crank the oven to the max. When the oven and pan reach their max temperature, switch the oven to broil, then slide the pizza onto the preheated iron surface.
- A pizza steel or stone will also work in the oven (don't use the broil function with a pizza stone; it may crack). Put the stone in the oven, then heat to 500 F. Your bake time will be longer, probably about 8 to 10 minutes at 500 F, but you will still get good results.
