Homemade Arugula Prosciutto Pizza

This rustic arugula and prosciutto pizza transforms simple ingredients into an elegant Italian-inspired meal that rivals your favorite pizzeria. The combination of peppery arugula, savory prosciutto and creamy mozzarella creates perfectly balanced flavors on a homemade crust that develops incredible texture through slow fermentation.

I developed this recipe after spending a summer traveling through Italy where I became obsessed with recreating the perfect Neapolitan pizza at home. After countless experiments with hydration and fermentation times this became my go-to dinner party recipe that never fails to impress guests.

Ingredients

• Tipo 00 flour: Creates that authentic chewy yet crisp Italian crust texture you simply cannot achieve with all-purpose flour
• Sea salt: Enhances flavor throughout the dough and as a finishing touch that makes every bite pop
• Minimal yeast: Allows for slow fermentation developing complex flavors in the dough
• Crème fraîche: Provides a luxurious tangy base that complements the peppery arugula better than traditional tomato sauce
• Fresh mozzarella: Melts into creamy pools rather than the rubbery layer you get with pre-shredded varieties
• Prosciutto: Adds the perfect salty richness without needing to cook it first
• Arugula: Gives a fresh peppery bite that cuts through the richness of the cheese and prosciutto
• Lemon: Brightens everything with a final squeeze just before serving

Step-by-Step Instructions

Mix the dough:

Combine flour, salt, and yeast in a medium bowl then add water while stirring until fully incorporated. The dough should feel slightly wet, not stiff or dry. Cover with plastic wrap and let the magic happen as it ferments for about 18 hours at room temperature until doubled in size with tiny bubbles across the surface.

Shape the dough:

Transfer your fermented dough to a floured surface and gently form into a rough ball without deflating all those beautiful air pockets. Divide into six equal portions then quickly shape each into a ball with floured hands. Cover and let rest for another hour until soft and pliable.

Prepare for baking:

Place your baking steel in the oven and preheat to 550°F for at least 45 minutes. This step is crucial for achieving that perfectly crisp bottom crust that makes homemade pizza special. Meanwhile, gently stretch one dough ball into a 10 to 11-inch circle and transfer to parchment paper on your pizza peel.

Add toppings:

Spread a few tablespoons of crème fraîche over the stretched dough in a thin, even layer. Tear fresh mozzarella into small pieces and distribute across the surface. Finish with a drizzle of high-quality olive oil and a sprinkle of sea salt just before baking.

Bake the pizza:

Slide the pizza with parchment paper onto the preheated steel and bake for exactly 5 minutes until the crust is puffed and lightly charred in spots while the cheese is just melted.

Add fresh toppings:

Remove the hot pizza from the oven then immediately layer on thin slices of prosciutto and a generous handful of fresh arugula. The residual heat will slightly warm the toppings without cooking them. Finish with another light drizzle of olive oil, sea salt, and offer lemon wedges alongside.

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My absolute favorite moment with this pizza was serving it at an impromptu backyard gathering where friends were expecting delivery pizza. The look of surprise when they tasted the first bite of this homemade version still makes me smile. The contrast between the warm crust and cool fresh toppings creates an experience that delivery pizza simply cannot match.

Dough Storage Tips

The beauty of this recipe is its flexibility. After the initial rise and shaping into balls, wrap each one individually in plastic and refrigerate. The cold temperature slows fermentation while continuing to develop flavor. The dough will keep beautifully for up to 3 days, getting more complex each day. When ready to use, simply remove from refrigerator about 30 minutes before stretching to allow it to come to room temperature.

Seasonal Variations

While prosciutto and arugula create a classic combination, this dough serves as a perfect canvas for seasonal ingredients. In summer, try topping with fresh cherry tomatoes and basil after baking. Fall calls for roasted butternut squash with crispy sage leaves and a drizzle of brown butter. Winter pizzas shine with roasted mushrooms and truffle oil. The crème fraîche base works beautifully with nearly any topping combination, letting you adapt to what looks best at your market.

Make Ahead Strategy

For entertaining, this recipe offers perfect make-ahead potential. Prepare the dough up to three days ahead and keep refrigerated. On pizza night, set up a topping bar with various ingredients prepped and ready. Guests can customize their own pies while you handle the baking, creating an interactive dinner party. Each pizza bakes in just 5 minutes, allowing everyone to enjoy a hot, fresh pizza without anyone getting stuck in the kitchen.

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Frequently Asked Questions

→ Can I make the dough ahead of time?

Yes! After dividing and shaping the dough into balls, you can refrigerate them in containers or wrapped in plastic for up to 3 days. The cold fermentation will continue to develop flavor. Let them come to room temperature for about an hour before stretching.

→ What can I substitute for crème fraîche?

If crème fraîche isn't available, you can use mascarpone, a thin layer of ricotta, or even sour cream as alternatives. Each will provide a creamy base with slightly different flavor profiles.

→ Do I need a Baking Steel specifically?

While a Baking Steel provides optimal heat transfer for pizza crust, you can substitute a pizza stone or even a preheated heavy baking sheet. The cooking time may need slight adjustment depending on your setup.

→ Why add arugula after baking?

Adding arugula after baking preserves its fresh peppery flavor and crisp texture. Baking would cause it to wilt and lose its distinctive character. This post-bake application is common for delicate greens on gourmet pizzas.

→ What is tipo 00 flour and is it necessary?

Tipo 00 flour is an Italian-milled flour with very fine texture, lower protein content, and superior gluten development for pizza dough. While recommended for authentic results, all-purpose flour can be substituted, though the texture will be slightly different.

→ How can I tell when my dough has risen properly?

Your dough should more than double in size and develop many tiny bubbles on the surface during the 18-hour rise. The exact time may vary based on room temperature—warmer rooms speed fermentation, cooler ones slow it down.