🍕 Pizza prosciutto e rucola
Pizza prosciutto e rucola is a white pizza — mozzarella without tomato — topped after baking with prosciutto crudo, fresh arugula and shavings of parmesan. The contrast is the point: hot, chewy crust and melted cheese against cool, salty ham and peppery leaves. It is served whole and is one of the most ordered pizzas in Italian restaurants.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 250 g ready pizza dough (or homemade)
- 150 g mozzarella, torn
- 80 g prosciutto crudo, thinly sliced
- 40 g arugula
- 20 g parmesan, shaved
- 1 tbsp olive oil
Method
- Preheat the oven with a stone or tray inside to the maximum.
- Stretch the dough by hand into a 30 cm round, leaving a slightly thicker rim.
- Scatter the mozzarella over the base and drizzle with half the oil.
- Bake on the hottest setting of the oven (250–280 °C) on a preheated stone or tray for 7–10 minutes until the crust is blistered.
- Top the hot pizza with prosciutto, arugula and parmesan, drizzle with the rest of the oil and serve.
How to make it lighter
- Shave the parmesan thinly — a little goes a long way.
- Use less mozzarella and spread it thinly — cheese is the most calorie-dense topping.
- Pile on the arugula and share the pizza alongside a salad.
History
The combination is a modern pizzeria classic rather than a historic recipe, and no single origin is recorded. It is popular throughout Italy and in Italian restaurants worldwide.
Count it in one photo
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →