Greens top off sweet and salty prosciutto 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, all atop a beautifully baked gluten-free pizza crust. Even serve it with a side of arugula strawberry salad, or this arugula spring salad.
Quick Look
- 🕒 Prep Time: 10 minutes
- 🌡️ Cook Time: 26 minutes at 450 degrees F
- ⏳ Total Time: 36 minutes
- 🍽️ Serving: 8 slices
- ⚡ Calories: 187kcal per slice, per the recipe card
- 🥣 Ingredients: gluten-free pizza dough, mozzarella and Parmesan, shallots, mushrooms, coconut sugar, prosciutto, baby arugula, olive oil and optional balsamic glaze
- 🌶️ Flavor Profile: Sweet and salty with peppery greens
- ✋ Difficulty: Easy, preheat the stone
Quick Answer
Caramelize 1 cup sliced shallots and ½ cup mushrooms in olive oil for about 7 minutes, adding a pinch of salt and 1 tablespoon coconut sugar at the end. Heat a pizza stone or baking sheet at 450 degrees F, roll gluten-free dough into a 12-inch round and bake 10 minutes. Top with Parmesan, mozzarella, the shallots and mushrooms and 3 ounces of prosciutto, then bake about 6 minutes more. Finish with 2 cups baby arugula, shaved Parmesan and an optional balsamic glaze.
Jump to:
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!
Why This Pizza Gets a Crispy Crust
Click to see why it works
- A preheated stone or pan crisps the bottom of the crust.
- Par-bake the crust 10 minutes before the toppings go on.
- Prosciutto goes on before baking so it gets crispier rather than chewy.
- Arugula goes on after baking so it stays fresh and peppery.
- Coconut sugar helps the shallots and mushrooms caramelize in minutes.
Why You'll Love This Arugula Pizza
- Gourmet at home, perfect for a night in or your next gathering with friends and family.
- Sweet and salty caramelized shallots and prosciutto under fresh greens.
- Gluten-free with a homemade or store-bought gluten-free crust.
- Dairy-free option with vegan ricotta or vegan shredded cheese.
- Ready in about 36 minutes.
Key Ingredients
- Pizza dough - use gluten-free for food allergies. We suggest our homemade pizza dough recipe on this site.
- Cheese - shredded Parmesan and fresh mozzarella. You can also substitute the mozzarella, or both, with burrata cheese.
- Shallots and mushrooms - the golden toppings that pair beautifully with the saltiness of prosciutto. Shallots add a slight hint of garlic flavor, but red or yellow onion works in equal amounts.
- EVOO, coconut sugar, kosher or pink Himalayan salt, and black pepper - to caramelize the shallots and mushrooms and season the pizza.
- Prosciutto - about 3 ounces of this delicious thinly sliced meat.
- Baby arugula - save this for last, right when the pizza comes out of the oven.
- Balsamic glaze - optional, or a few shavings of black truffle on top after it bakes.
Full quantities in the recipe card below.
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 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.
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.
How to Make Arugula Prosciutto Pizza
1Slice. 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.
2Caramelize. In a 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.
3Par-bake the crust. Place a pizza stone or baking sheet in the oven and preheat to 450 degrees F. Roll the dough out into a 12-inch round on lightly floured parchment paper, transfer it to the hot stone or pan, crimp the edges and bake 10 minutes. Keep the oven on.
4Top and bake. Remove the pizza from the oven rack and evenly top with the cheeses, then the caramelized mushrooms and shallots, followed by pieces of prosciutto. The slices are wide, so carefully break them apart into smaller pieces. Drizzle with olive oil and a dash of salt and pepper. Bake about 6 minutes until the pizza is golden and bubbly.
5Add the arugula. When the prosciutto pizza is finished cooking, remove it from the oven and top it with fresh arugula leaves, 2 tablespoons shaved Parmesan and a pinch of salt.
6Slice and serve. Cut into slices and enjoy your pizza! Add a drizzle of balsamic glaze to slices if you like.
As always, be sure to check out the full recipe details in the recipe card below.
Expert Tips
- Heat the surface first. Put the pizza stone or baking sheet in the oven while it preheats, then spray or lightly flour it before the dough goes on.
- Watch the shallots. If they start to burn, turn the heat down.
- Storage. This arugula prosciutto pizza saves well for about 3 days in a sealed airtight container.
- To reheat, remove all the arugula leaves first otherwise they wilt and shrivel up. Then heat in a preheated oven at 350 degrees for about 5 minutes. Add fresh arugula leaves right before eating.
- Dairy-free. Use a dairy-free pizza crust and vegan ricotta cheese or your favorite shredded vegan cheese in place of the Parmesan and mozzarella.
More Gluten-Free Pizza Recipes
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!
Grill night? Try my pizza on the grill.
Arugula Prosciutto Pizza FAQs
Prosciutto goes on pizza before cooking. This helps the salty flavors melt into the pizza and makes the meat crispier rather than chewy.
Yes! Prosciutto tastes amazing on pizza. It is similar to ham in flavor with a more delicate texture.
Add the arugula right after the pizza comes out of the oven so the leaves stay fresh and peppery.
187 calories per slice, per the recipe card. Each pizza makes 8 slices.
Yes. Use a dairy-free pizza crust and vegan ricotta or your favorite shredded vegan cheese in place of the Parmesan and mozzarella.
Remove the arugula first, heat in a 350 degree oven for about 5 minutes, then add fresh arugula right before eating.
More Pizza Night Recipes
Try White Goat Cheese Pizza, Avocado Crust Pesto Pizza or Pizza on the Grill next. If you make this Arugula Prosciutto Pizza I would love to see your creations and share it! Follow along with me on Instagram, Pinterest, Facebook, YouTube and Twitter for a feature and more recipe inspiration! And don't forget to leave a comment below!
Arugula Prosciutto Pizza
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Plus get latest recipes and emails.
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 preheated 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 can also add fresh basil leaves before serving.
Leave a Reply