Proscuitto & Arugula Pizza Recipe

Preheat oven and prepare dough

Position a rack in the lowest third of your oven and preheat to 500°F (260°C). If using a pizza stone, place it in the oven while preheating. Lightly flour a work surface and stretch or roll the dough into a 12-inch round (about 1/4-inch thick). Transfer to a pizza peel or an inverted baking sheet sprinkled with semolina or flour.

Make quick sauce

In a small bowl, mix the tomato passata with minced garlic, 1 tbs olive oil, dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Taste and adjust seasoning. Spread an even, thin layer (about 3/4 cup) of the sauce over the stretched dough, leaving a 1/2-inch rim for the crust.

Assemble cheese and bake

Evenly distribute the shredded/sliced mozzarella over the sauced dough, leaving the rim bare. Slide the pizza onto the hot stone or baking sheet. Bake for 7–10 minutes, or until the crust is golden and the cheese is bubbling and lightly browned. Ovens vary — watch closely after 6 minutes.

Prepare burrata and prosciutto

While the pizza bakes, remove the burrata from the refrigerator so it’s slightly less cold (this helps keep the center creamy). Tear the prosciutto into bite-sized strips or leave as thin whole slices.

Top and dress

When the pizza comes out of the oven, transfer it to a cutting board. Using a spoon, gently place the burrata in the center and break it open so the creamy interior spreads slightly. Immediately drape the prosciutto across the pizza so it warms but doesn’t cook. Toss the arugula with 1 tsp olive oil, 1 tsp lemon juice, a pinch of salt and the red pepper flakes (if using). Pile the dressed arugula atop the pizza.

Finish with balsamic and serve

Drizzle 1–2 tbs of balsamic glaze over the pizza and sprinkle parmesan shavings if using. Cut into 6–8 slices and serve hot. Leftovers: store burrata separately if possible; refrigerate wrapped pizza up to 2 days and reheat in a 400°F oven until warmed through.