Greens top off sweet and salty toppings of prosciutto meat with sweet caramelized shallots and mushrooms in this Arugula Prosciutto Pizza recipe. Heat a pizza stone or baking sheet pan so you can really get a crispier crust!
Discover the magic of fresh arugula paired with delectable prosciutto in this mouthwatering Arugula Prosciutto Pizza! This divine duo is sure to make you crave for more with its perfect balance of crisp greens and savory flavors, all atop a beautifully baked gluten-free pizza crust.
Indulge yourself with this exquisite pizza that's perfect for a night in or your next gathering with friends and family! Even serve it with a side of arugula strawberry salad, or this arugula spring salad.
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Arugula prosciutto pizza with caramelized shallots
Pizza lovers and home chefs, get excited for this Arugula Prosciutto Pizza! It's a sweet and salty combination of prosciutto, topped over caramelized shallots (or red onion) and mushrooms, melted cheese, and peppery arugula leaves.
This is not your ordinary pizza, but a true Italian dish to savor. My favorite way to make and enjoy a gourmet pizza recipe in the comfort of your own home. Everyone will wonder what pizza parlor you ordered it from!
If your taste buds love pizza be sure to also try our other favorite gluten-free pizza recipes like Avocado Pizza, Gluten-Free Pizza, Cauliflower Crust Pizza, and White Goat Cheese Pizza!
Key ingredients
- pizza dough (use gluten-free for food allergies, or another favorite pizza dough recipe). We suggest our homemade pizza dough recipe on this site.
- cheese - this cheese is the combination of shredded parmesan cheese and fresh mozzarella cheese. You can also substitute the mozzarella or both for burrata cheese.
- shallots and mushrooms - these are the golden pizza toppings in an arugula prosciutto pizza recipe that pair beautifully with the saltiness of prosciutto. We like to use shallots for the slight hint of garlic flavor, but you can also use red or yellow onion in equal amounts.
- EVOO (extra virgin olive oil), coconut sugar, kosher salt or pink Himalayan salt, and black pepper - this caramelizes the shallots and mushrooms and seasons the finished pizza.
- prosciutto - you'll need about 3 ounces of this delicious thinly sliced meat.
- baby arugula leaves - save this for last right when the pizza topped with prosciutto comes out of the oven.
- balsamic glaze (balsamic reduction) - this is optional to drizzle on top of the pizza before serving.
- Optional to even add a few shavings of black truffle on top after it bakes.
Full quantities in the recipe card below.
TIPS: Pizza stones are wonderful for baking pizza with a nice crispy crust. We recommend using this pizza stone. For a quick pizza crust, use store-bought pizza dough or half the dough in this gluten free homemade pizza dough recipe.
Instructions
Image 1: Gather all your ingredients and cut the shallot (or onion) and mushrooms into thin slices. You need about 1 cup of the shallots and ½ a cup of mushrooms. See our ounces to cups conversions chart if needed.
Image 2: In medium saucepan heat a little olive oil on medium heat with the shallots and mushrooms for 7 minutes stirring frequently. If it starts to burn then turn the heat to low. About a minute before they are done stir in the coconut sugar and a sprinkle of salt to the caramelized onions or shallots and mushrooms.
Image 3: Roll dough out on and bake on a heated pizza stone, pizza pan, or baking sheet pan with a rim. Keep the oven on to bake the arugula prosciutto pizza in the next image (although the arugula is added after baking).
Image 4: Remove the pizza from the oven rack and evenly top with an even layer of the cheeses, then caramelized mushrooms and shallots, followed by pieces of prosciutto slices. The slices of prosciutto meat are wide, so carefully break them apart to separate into smaller pieces before adding to the entire pizza. Bake about 6 minutes until the pizza is golden and bubbly.
Image 5: When the prosciutto pizza is finished cooking, remove it from the oven and top it with fresh arugula leaves and a pinch of salt.
Image 6: Slice and enjoy your pizza!
Pizza Dough Troubleshooting Tips
Transferring the pizza dough to the hot stone or baking pan is tricky. I like to carefully lift the parchment paper paper off the kitchen counter with my hand under the center and the pan close. Then quickly flip it over on top in the center.
Or if you can hold a pot holder, grab a pizza pan and place it on top of the rolled out dough, then flip with your hand under the parchment paper. Remove the sheet of parchment paper once the pizza crust is flipped, then roll over the edges to form a crust.
Recipe FAQs
Prosciutto goes on pizza before cooking. This helps the salty flavors melt into the pizza and makes the meat on arugula prosciutto pizza crispier rather than chewy.
Yes! Prosciutto tastes amazing on pizza! It is similar to ham in flavor with a more delicate texture.
Our pizza has 187 calories per slice, which is calculated by a third party. Each pizza makes 8 slices.
To make this pizza dairy-free, use a dairy-free pizza crust and vegan ricotta cheese or your favorite shredded vegan cheese in place of parmesan and mozzarella cheese.
How to store and reheat arugula pizza
This arugula prosciutto pizza saves well for about 3 days in a sealed airtight container. To reheat the pizza, remove all the arugula leaves first otherwise they wilt and shrivel up. Then heat in a preheat oven at 350 degrees for about 5 minutes or until heated through. Add fresh arugula leaves right before eating.
Related recipes
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Arugula Prosciutto Pizza
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Ingredients
- 1 gluten-free pizza dough store-bought or homemade
- 4 tablespoons extra-virgin olive oil
- Kosher salt (or pink Himalayan salt) and freshly ground pepper
- ½ cup shredded mozzarella cheese or burrata
- ½ cup shredded Parmesan cheese + 2 tablespoons for garnish
- 2 cups baby arugula
- 1 cup shallot thinly sliced
- ½ cup mushrooms thinly sliced
- 1 tablespoon coconut sugar
- 3 ounces thinly sliced prosciutto
- 2 tablespoons balsamic glaze (balsamic reduction) optional for serving
Instructions
- Caramelize the shallots (or onions) and mushrooms. Put 1 tablespoon olive oil in a medium saucepan. Add shallots and mushrooms and cook on medium heat for about 7 minutes stirring frequently. If it starts to burn, turn the heat down. Right before it is finished, add a sprinkle of salt and 1 tablespoon coconut sugar. Combine until sugar melts, about 1 minute. Remove from heat and set aside.
- Place a pizza stone or baking sheet in the oven and preheat to 450 degrees F. Remove when heated and spray with cooking spray or lightly flour the surface. Lightly flour a large piece of parchment paper and roll out the pizza dough to form a 12-inch round. Transfer the dough to the prepared baking pan or stone by sliding it onto the baking surface, or flip the parchment paper over to land in the center of the pan. Next crimp the edges to form a crust. Bake for 10 minutes.
- Remove the pizza from the oven. Top your pizza with Parmesan cheese, mozzarella cheese, caramelized mushrooms and onions, and prosciutto slices. Drizzle with olive oil and a dash of salt and pepper. Return the pizza to the oven; bake until the cheese is golden and bubbly, about 6 more minutes.
- Remove pizza from oven and top the pizza with arugula, 2 tablespoons shaved Parmesan, and a sprinkle of salt. Cut into slices. (Optional) Add a drizzle of balsamic glaze to slices.
Notes
- This arugula prosciutto pizza saves well for about 3 days in a sealed airtight container. To reheat the pizza, remove all the arugula leaves first otherwise they wilt and shrivel up. Then heat in a preheat oven at 350 degrees for about 5 minutes or until heated through. Add fresh arugula leaves right before eating.
- To make this pizza dairy-free, use a dairy-free pizza crust and vegan ricotta cheese or your favorite shredded vegan cheese in place of parmesan and mozzarella cheese.
- You an also add fresh basil leaves before serving.
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