Prosciutto Pizza Recipe

Proof yeast

In a small bowl, stir the warm water, sugar, and active dry yeast. Let sit 5–10 minutes until foamy.

Make dough

In a large bowl, combine the flour and salt. Make a well in the center, pour in the foamy yeast mixture and 2 tablespoons olive oil. Stir until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. If dough is very sticky, add up to 2 tablespoons more flour.

Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 60–90 minutes.

After rising, punch down the dough and divide if making two smaller pizzas (this recipe yields one 12–14" pizza or two smaller). Let rest 10 minutes before shaping.

While the dough is rising, make the sauce. Mince the garlic. In a small saucepan, heat 1 teaspoon olive oil over medium heat and gently sauté the garlic for 30–45 seconds until fragrant but not browned.

Add the crushed tomatoes, dried oregano, salt, black pepper, and red pepper flakes (if using). Simmer gently for 10–12 minutes to thicken slightly. Taste and adjust seasoning. Remove from heat and let cool to room temperature.

Alternatively, for a quicker sauce, combine the crushed tomatoes, minced garlic, oregano, salt and pepper in a bowl without cooking; allow flavors to meld 10–15 minutes.

Preheat oven as hot as it will go (450–500°F / 230–260°C). If using a pizza stone, place it in the oven while preheating. If using a baking sheet, place it upside down in the oven to preheat slightly. Dust a pizza peel or baking sheet with semolina or cornmeal to prevent sticking.

On a lightly floured surface, stretch or roll the rested dough into a 12–14-inch round (or two smaller rounds). Transfer the shaped dough to the prepared peel or inverted baking sheet.

Spread an even layer of tomato sauce over the dough, leaving a 1/2–3/4-inch rim for the crust. Use about 3/4 cup sauce for a 12–14" pizza (adjust to taste).

Tear or slice the fresh mozzarella into pieces and distribute evenly over the sauce, leaving some gaps so cheese melts into the sauce.

Slide the pizza onto the preheated stone or baking surface and bake 8–12 minutes, until the crust is golden and cheese is bubbly and slightly blistered. Baking time will vary with oven temperature.

Remove the pizza from the oven and let rest 1–2 minutes.

Arrange the prosciutto slices over the hot pizza. The residual heat will gently warm the prosciutto without cooking it, preserving its delicate texture.

Scatter the fresh arugula evenly over the pizza. Drizzle with 1 tablespoon extra-virgin olive oil, sprinkle the shaved parmesan, and season with 1/4 teaspoon salt and a pinch of freshly ground black pepper to taste.

Slice and serve immediately so the prosciutto and arugula remain fresh-tasting.