Prosciutto E Rucola Recipe

Preheat and prepare dough

Preheat your oven to its highest setting (475–510°F / 245–265°C). If using a pizza stone, place it in the oven while preheating for at least 30 minutes. Lightly dust your work surface with the 2 tbs of flour. Turn the 500 g room-temperature pizza dough onto the floured surface and gently press or stretch it into a roughly 12–14 inch (30–35 cm) round or rectangle, keeping a slightly thicker edge for the crust. If the dough resists, let it rest 5–10 minutes and continue stretching.

Prepare pan or peel

If using a baking sheet, brush with 1 tbs olive oil and place the stretched dough onto it. If using a pizza peel, dust the peel with semolina or flour to prevent sticking.

Top with mozzarella

Distribute the 250 g sliced or torn fresh mozzarella evenly over the dough, leaving a 1/2 inch (1 cm) border. Avoid overloading to ensure the crust cooks through.

Bake

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake for 8–12 minutes, or until the crust is golden and blistered and the mozzarella is melted and slightly bubbling. Baking time will vary with oven temperature and thickness of dough—watch for golden edges and blotchy charring.

Add prosciutto

Remove the pizza from the oven and transfer to a cutting board. Immediately drape the 100 g thinly sliced prosciutto over the hot pizza in gentle folds so it warms but doesn't fully cook; this preserves its delicate texture.

Dress the arugula

In a small bowl, toss the 50 g washed arugula with 1 tbs of the EVOO and, if desired, a quick squeeze of the lemon wedge (optional). This lightly oils and brightens the leaves so they wilt slightly on contact with the warm pizza.

Add arugula and parmigiano

Pile the dressed arugula over the prosciutto, then scatter the 40 g shaved parmigiano-reggiano across the pizza so you get savory shards with each bite.

Finish and season

Drizzle the remaining 1 tbs EVOO over the assembled pizza, sprinkle with flaky sea salt to taste (about 1 tsp) and freshly ground black pepper (about 1 tsp). Add a pinch of red pepper flakes if using. Let the pizza rest 1–2 minutes for flavors to settle.

Slice and serve

Cut into 6–8 slices and serve immediately so the contrast between warm cheese/crust and cool prosciutto/arugula is preserved.

If you prefer a crisper crust, par-bake the stretched dough for 3–4 minutes before adding mozzarella, then continue assembly and bake until done. All ingredients listed are matched to corresponding steps above.