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Prosciutto and Arugula Thin Crust Recipe

Italian · Main course · 32 min total

A crisp, thin-crust pizza topped with salty prosciutto and peppery arugula, finished with shaved Parmesan and a drizzle of olive oil.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon instant yeast
• 1/2 cup warm water (110°F)
• 1 tablespoon olive oil, plus more for brushing
• 1/4 cup tomato sauce
• 1 cup shredded mozzarella cheese
• 4 slices prosciutto
• 1 cup fresh arugula
• 1/4 cup shaved Parmesan cheese
• Salt and black pepper to taste

Instructions

1. In a bowl, combine flour, salt, and yeast. Add warm water and 1 tablespoon olive oil; mix until a dough forms. Knead on a floured surface for 5 minutes until smooth. Cover and let rest 10 minutes.
2. Preheat oven to 500°F (260°C) with a pizza stone or inverted baking sheet inside.
3. On a floured surface, roll dough into a 12-inch circle, about 1/8-inch thick. Transfer to a floured pizza peel or parchment paper.
4. Brush dough lightly with olive oil. Spread tomato sauce evenly, leaving a 1/2-inch border. Sprinkle mozzarella cheese on top.
5. Slide pizza onto preheated stone or baking sheet. Bake for 10-12 minutes until crust is golden and cheese is bubbly.
6. Remove from oven. Immediately top with prosciutto slices and fresh arugula. Sprinkle with shaved Parmesan, salt, and pepper. Drizzle with olive oil if desired. Slice and serve.

Tips

• For extra crispiness, preheat the pizza stone for at least 30 minutes.
• Add a squeeze of lemon juice over the arugula for brightness.
• Serve immediately to keep the arugula fresh and the crust crisp.

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