Prosciutto pizza is elegant, simple and super delicious. It’s filled with crispy shards of prosciutto, a fresh tomato sauce, hot honey and a peppery fresh bite of arugula. Sweet, salty, spicy toppings scattered over the very best pizza crust recipe– what more could you want?
Porky prosciutto and sweet honey are made for each other. I love the way honey tempers the intense salt and meatiness off prosciutto. And the combination on top of a bed of melty mozzarella? It’s just so good. Throw in a little spice and use the best pizza dough around, and you’re ready for a fantastic pizza night!
You can keep this prosciutto pizza recipe super simple or dress it up with more sweet and salty toppings (click here for ideas). Whatever you choose, you can’t go wrong with great prosciutto, pizza dough and mozzarella.
what you need for prosciutto pizza:
- hot sauce
- artisan pizza dough
- pizza sauce
- shredded mozzarella
- sliced prosciutto
- olive oil
- baby arugula
- freshly ground black pepper
- shaved parmesan
how to make prosciutto pizza:
- Make the best pizza dough recipe (start in the morning).
- Make a simple pizza sauce.
- Preheat oven to 500°F for at least 45 minutes.
- Mix up hot honey sauce.
- Shape pizza into a 12-inch circle, top with pizza sauce, mozzarella and prosciutto.
- Bake until crispy and charred in spots; transfer to cutting board.
- Toss arugula with olive oil.
- Drizzle pizza with hot honey, top with a handful of arugula and shaved parmesan.
- Slice and serve!
prosciutto pizza toppings:
This mozzarella prosciutto pizza is a great foundation recipe for you to build upon. Feel free to skip the hot honey and mix and match toppings as you see fit. That’s the best part of making pizza at home– everyone can make their own personal pies! Here’s a list of the best toppings to go along with prosciutto:
- fresh figs
- sliced apples
- sliced pears
- sliced peaches
- artichoke hearts
- roasted butternut squash
- shaved truffles
- caramelized onions
- blue cheese
- goat cheese
- fig jam
- balsamic drizzle
prosciutto pizza wine pairing:
Pair this prosciutto pizza with white, rosé or sparkling wines. Look for a wine with high acidity and a very light touch of sweetness to offset the salty prosciutto and complement the spicy honey. For bubbly fun, try a high-quality Prosecco (look for DOCG on the label)!
- German Riesling: look for one from Rheingau, Pflaz or Nahe. Mostly dry, full bodied, ripe apricot flavors and steely acidity
- Sec or Demi-sec Vouvray: chalky acidity, honey, green apple and peach flavors
- any Prosecco DOCG: crisp, floral complexity, soft mousse
tips for this arugula prosciutto pizza:
- Make the pizza dough up 2- 3 days ahead of time and keep the dough balls in the fridge, ready to shape and bake at any time. Dough can be shaped and baked cold (straight from the fridge).
- Be generous with flouring the pizza peel, jiggle it often as you assemble the prosciutto pizza and add more flour if it sticks at all. And don’t be discouraged if the pizza looks a little misshapen or if you lose some toppings on the way. The transition from peel to pizza stone takes practice!
- Use full-fat low-moisture shredded mozzarella for the creamiest, best melting pizza cheese.
- Use baby arugula for tender leaves and mild flavor.
- Toss the arugula in a little bit of olive oil just before the pizza comes out of the oven. Too early and the leaves will wilt!
- I love to make this hot honey with Sriracha. Some hot sauces can be really salty, and combined with the prosciutto it’s too much. If you’re worried it will be too salty, add more honey and a pinch of cayenne to keep it spicy.
more pizza recipes to try:Print
prosciutto pizza with arugula
This prosciutto pizza recipe is layered with a simple tomato sauce, mozzarella, hot honey, and arugula. Make sure to use the best artisan pizza dough!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 1 12-inch pizza
- Category: Pizza
- Method: Baked
- Cuisine: American
- 1/4 cup honey
- 1 tbsp hot sauce
- 1/2 recipe artisan pizza dough (one 15 oz dough ball)
- 1/3 cup pizza sauce
- 3 oz shredded mozzarella
- 3 oz sliced prosciutto (about 6 slices)
- 1 tbsp olive oil
- 1 cup baby arugula
- freshly ground black pepper
- shaved parmesan, for garnish
- Place pizza steel or stone in the oven and preheat to 500°F. Let steel heat up for a full 45 minutes.
- Combine honey and hot sauce in a small saucepan and heat until runny and combined, about 2 minutes. Alternatively, combine in a glass measuring cup and microwave for 20 seconds. Stir to combine. Taste and add more hot sauce if desired.
- When oven is ready, generously flour a pizza peel and set aside.
- On a floured surface, flatten the middle of the dough ball into a large disk, leaving a thick 1-inch lip. Pick up the disk, and holding the thick edge, use gravity to shape the dough into a 12-inch circle. Lay on prepared pizza peel and adjust shape into a circle. Jiggle the peel to make sure the dough isn’t sticking; add more flour if it is.
- Spread dough with tomato sauce, leaving 1/2-inch border, and top with mozzarella. Arrange prosciutto slices evenly over the surface. Slide pizza onto steel and bake for 5 minutes. Turn on the broiler and broil for 2- 4 minutes, or until cheese is melted and crust is blistered.
- While pizza bakes, toss arugula with olive oil and a few cranks of black pepper.
- Remove pizza from oven and transfer to a cutting board. Drizzle with hot honey (you won’t need all of it), top with arugula and sprinkle with shaved parmesan. Slice and serve with extra hot honey on the side.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- Serving Size: 1/8th of pizza
- Calories: 241
- Sugar: 11g
- Sodium: 587mg
- Fat: 7.3g
- Saturated Fat: 2g
- Unsaturated Fat: 4.7g
- Trans Fat: 0.1g
- Carbohydrates: 35g
- Fiber: 1.2g
- Protein: 9.1g
- Cholesterol: 14mg
Keywords: prosciutto pizza