🍕 Pizza prosciutto
Pizza prosciutto is a tomato and mozzarella pizza finished with thin slices of cured ham and a handful of fresh arugula. The ham is laid on after baking so it stays silky, and the peppery leaves cut through the salty meat and melted cheese. It is served whole, often as a pizzeria’s classic “meat” option.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 250 g ready pizza dough (or homemade)
- 150 g tomato sauce
- 125 g mozzarella, torn
- 80 g prosciutto, thinly sliced
- 40 g arugula
- 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.
- Spread the tomato sauce and scatter the mozzarella.
- 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.
- Lay the prosciutto over the hot pizza, top with arugula, drizzle with oil and serve.
How to make it lighter
- Use fewer, thinner slices of prosciutto and trim visible fat.
- Use less mozzarella and spread it thinly — cheese is the most calorie-dense topping.
- Double the arugula — it adds volume and flavour for very few calories.
History
Prosciutto and arugula is a common modern pizzeria pairing with no recorded inventor. Today it is a standard choice on menus in Italy and abroad.
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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 →