Prosciutto and Arugula Pizza with Creamy Burrata

Prosciutto Arugula Pizza is a homemade white pizza topped with ricotta, arugula, prosciutto, and lemon zest — a fresh, simple option for pizza night.

Cooking can be easy, but planning meals often feels like the hard part.

Between checking expiration dates, matching cravings, and deciding whether to use the oven on a hot day, my weekly menu frequently changes.

When inspiration runs low, I think back to simple restaurant meals I’ve enjoyed. Years ago I photographed a local gas station menu for a freelance project and kept ordering their arugula pizza with ricotta and lemon zest. After the project ended, I recreated that flavor profile at home and added prosciutto and shaved Parmesan to make this Prosciutto Arugula Pizza.

This is a white pizza — meaning it uses a creamy cheese base instead of tomato sauce. A garlicky ricotta mixture combined with mozzarella and Parmesan acts like a sauce, keeping the pizza creamy. After baking, the pizza is finished with fresh arugula, slices of prosciutto, shaved Parmesan, and a bright sprinkle of lemon zest for a salad-like freshness on top.

What is prosciutto?

Prosciutto is an Italian dry-cured ham with a delicate, slightly nutty flavor and a tender, melt-in-your-mouth texture. It’s commonly served on charcuterie boards but also works wonderfully as a finishing ingredient on pizzas and salads, added after cooking so it stays soft and silky.

Ingredients for Prosciutto Arugula Pizza

Gather these ingredients for a balanced, flavorful pizza:

• Pizza dough: Use homemade or store-bought dough, or a flatbread or pita for a quicker option.
• Ricotta: The base of the white “sauce” — full-fat ricotta gives the creamiest texture.
• Mozzarella: Adds melty stretch and depth to the ricotta mixture.
• Garlic: Fresh minced garlic brightens the cheese base.
• Lemon: Both juice and zest are used; the acidity balances the richness of cheese and prosciutto.
• Parmesan: Use shaved and shredded Parmesan for flavor and garnish — a wedge is ideal to shave fresh.
• Prosciutto: Added after baking to keep its delicate texture.
• Arugula: Peppery greens give a refreshing contrast to the cheese.
• Red onion: Lightly cooked red onion brings a touch of sweetness and structure.

How to Make Prosciutto and Arugula Pizza

1. Preheat the oven to 450°F and lightly grease a 12-inch pizza pan.

2. On a lightly floured surface, roll the dough into a 10–12 inch circle and transfer it to the pan.

3. In a bowl, combine 1 cup ricotta, 1/2 cup shredded mozzarella, 1/2 cup shredded Parmesan, 1 clove minced garlic, and 1 1/2 tablespoons lemon juice. Mix until smooth.

4. Spread the ricotta mixture evenly over the dough and top with about 1/2 cup sliced red onion.

5. Bake until the crust is golden and crisp, about 10–15 minutes depending on crust thickness.

6. While the pizza rests briefly, toss 2 cups arugula with the remaining 2 teaspoons lemon juice. Top the baked pizza with the dressed arugula, 1/4 cup chopped prosciutto, and 1/4 cup shaved Parmesan. Gently press the toppings so they adhere, then finish with lemon zest.

Can you reheat pizza with arugula?

Technically yes, but reheating will wilt the fresh arugula. This pizza is excellent served cold or at room temperature, as the ricotta base holds up well. If you prefer it warm, remove the arugula before reheating a slice, warm it briefly, then add the fresh arugula and prosciutto back on top.

What to Serve With Your Prosciutto Arugula Pizza

Pair the pizza with a light side to round out the meal: a crisp pasta salad, a simple tomato and mozzarella salad, or mixed greens with a citrus dressing complement the peppery arugula and salty prosciutto.

Prosciutto Arugula Pizza

Yield:
6-8 servings

Prep Time:
15 minutes

Cook Time:
15 minutes

Total Time:
30 minutes

Prosciutto Arugula Pizza is a homemade white pizza topped with ricotta cheese, arugula, prosciutto, and lemon zest. Make it for pizza night at home!

Ingredients

• 1 prepared pizza dough (homemade or store-bought)
• 1 cup full-fat ricotta cheese
• 1/2 cup shredded mozzarella cheese
• 1/2 cup shredded Parmesan cheese
• 1 clove garlic, minced
• 1 + 1/2 tablespoons + 2 teaspoons lemon juice
• 1/2 cup sliced red onion
• 2 cups arugula
• 1/4 cup chopped prosciutto
• 1/4 cup shaved Parmesan cheese
• Lemon zest, for garnish

Instructions

1. Preheat oven to 450F. Lightly grease a 12 inch pizza pan.
2. On a lightly floured surface, roll out your pizza dough to roughly a 10–12 inch circle then transfer to the pan.
3. In a large bowl, mix together the ricotta, mozzarella, shredded Parmesan, garlic, and 1 + 1/2 tablespoons lemon juice.
4. Spread the ricotta mixture evenly on the pizza then top with red onion.
5. Bake until crust is golden brown and crispy to your liking, about 10–15 minutes.
6. Toss the arugula with the remaining 2 teaspoons lemon juice then add to the pizza along with the prosciutto and shaved Parmesan. Gently press down so it sticks to the cheese. Garnish with lemon zest.