Name: Arugula and Prosciutto Thin-Crust Pizza Recipe
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Cuisine: Italian
Ingredients: 1 portion overnight thin crust pizza dough (approx 8 oz or 200-250 grams); ½ tablespoon semolina flour (for sliding the pizza off the peel); 1 tablespoon all purpose flour (for stretching the pizza dough); ¼ cup olive oil; ¼ cup shallot (minced); 1 clove garlic (minced or grated); 1 sprig fresh rosemary (minced); ⅛ teaspoon diamond crystal kosher salt; ⅛ teaspoon black pepper; ¾ cup low-moisture mozzarella (grated); 1 tablespoon parmesan cheese (finely grated); 3 slices prosciutto; 1½ cups baby arugula; 1½ tablespoons lemon juice (about half a lemon); ½ teaspoon diamond crystal kosher salt; ¼ teaspoon freshly cracked black pepper

If you’re looking for a pizza that feels light yet packed with flavor, this Arugula and Prosciutto Thin-Crust Pizza Recipe is your new go-to. Imagine that peppery arugula, salty prosciutto, and gooey mozzarella all on a crispy, thin crust – pure magic!

This image shows a pizza on a round wooden board placed on a white marbled texture. The pizza is sliced into six pieces, each slice featuring a pale golden crust with light browning. The first layer is melted cheese with a slightly bubbly and light yellow texture spread evenly over the crust. On top of the cheese, thin slices of pinkish cured meat are laid out. Fresh, bright green arugula leaves cover the pizza, adding a leafy, textured layer that almost hides the meat beneath. A woman's hand is lifting one slice from the bottom right side of the pizza. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Arugula and Prosciutto Thin-Crust Pizza Recipe
Top Tip
How to Serve Arugula and Prosciutto Thin-Crust Pizza Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Arugula and Prosciutto Thin-Crust Pizza Recipe

Why You'll Love This Recipe

This pizza has quickly become one of my absolute favorites to make on busy weeknights or when friends drop by. The combo of fresh arugula dressed with lemon and savory prosciutto on a perfectly thin crust is just so satisfying and fresh.

Bright and fresh: The lemon-dressed arugula adds a refreshing peppery bite that balances the richness of the cheese and prosciutto.
Simple yet sophisticated: A garlic and rosemary olive oil base packs big flavor without a heavy sauce.
Thin crust perfection: Overnight dough means an easy-to-stretch, crisp, and chewy base every time.
Quick to make: From dough to table, it takes just about 16 minutes, making it ideal for weeknight dinners.

Ingredients & Why They Work

For this pizza, I always go for quality ingredients you can really taste—fresh rosemary, earthy olive oil, and that deliciously salty prosciutto. Picking the right dough and using semolina on your peel makes the whole process smooth and enjoyable. Here’s a quick rundown of what you’ll need and why each ingredient is key to success.

Flat lay of a smooth round ball of thin pizza dough dusted lightly with flour, a small mound of fine semolina flour, a small white bowl filled with golden olive oil infused with minced shallot, minced garlic, and tiny rosemary leaves, a fresh green sprig of rosemary, a small heap of finely minced shallot, one uncracked brown egg (for natural egg appearance), a small pile of grated low-moisture mozzarella cheese, a smaller pile of finely grated parmesan cheese, three delicate slices of pink prosciutto folded artistically, a lush bunch of vibrant baby arugula leaves, a halved fresh lemon showing its juicy interior, a small white bowl with bright yellow lemon juice, a small white bowl with coarse diamond crystal kosher salt, and a small white bowl with freshly cracked black peppercorns placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Overnight thin crust pizza dough: Chilling the dough overnight develops flavor and gives you a stretchy, easy-to-handle base.
Semolina flour: Perfect for dusting your pizza peel, so your dough slides off effortlessly into the oven.
All purpose flour: Helps prevent sticking when stretching out your dough on the counter.
Olive oil: The base of our garlic and rosemary sauce, it adds a fragrant richness to every bite.
Shallot: Mildly sweet with a subtle depth, it gives the sauce a nuanced flavor boost.
Garlic: Minced or grated, garlic infuses that iconic Italian aroma throughout the pizza.
Fresh rosemary: Adds piney, herbal notes that lift the olive oil sauce beautifully.
Diamond crystal kosher salt: Essential for seasoning the sauce and arugula perfectly without overpowering.
Black pepper: Adds a touch of warmth and spice to balance the pizza’s flavors.
Low-moisture mozzarella: Grated finely, it melts into a bubbly, luscious layer over the dough.
Parmesan cheese: Finely grated for an extra salty kick and umami complexity.
Prosciutto slices: Torn by hand and placed so edges crisp under the broiler for that perfect texture contrast.
Baby arugula: The star of the topping, with its peppery bite, gets a fresh zing from lemon juice.
Lemon juice: Brightens and lightly dresses the arugula, cutting through the richer pizza elements.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Arugula and Prosciutto Thin-Crust Pizza Recipe is how easily you can customize it to suit your tastes or what’s in season. Feel free to experiment with different toppings or add a splash of your favorite herbs to the olive oil sauce for an extra layer of flavor.

Variation: I’ve often swapped the prosciutto for thinly sliced smoked salmon or even prosciutto cotto for a milder touch. When I did this, I found that adding a sprinkle of capers gave that nice briny contrast that beautifully complemented the fresh arugula and lemon dressing.
Vegetarian Twist: For a vegetarian-friendly version, skip the prosciutto and add roasted cherry tomatoes or thinly sliced mushrooms instead. The garlic rosemary olive oil sauce really shines through and keeps it packed with flavor.
Seasonal Spin: In cooler months, try swapping fresh arugula for baby spinach or kale, lightly wilted before tossing with lemon. It adds a lovely warmth alongside the melted mozzarella and prosciutto.
Gluten-Free Option: Use a gluten-free thin crust base instead of traditional dough. The key is still to dust with semolina flour substitute and be gentle with stretching to keep that perfect crisp texture.

Step-by-Step: How I Make Arugula and Prosciutto Thin-Crust Pizza Recipe

A round pizza with a golden brown crust that is slightly puffed and has dark spots from baking, placed on a wooden board over a white marbled surface. The pizza has a pale creamy sauce base with melted light yellow cheese, topped with thin slices of pink ham scattered evenly. Fresh bright green arugula leaves cover almost the whole top, adding a fresh layer with a mix of small and long, thin leaves. photo taken with an iphone --ar 2:3 --v 7

Step 1: Heat Things Up

Start by placing your baking steel on the top rack of your oven and preheat it to 500°F for at least one hour. This ensures your steel is screaming hot, which is essential for getting that perfectly crisp, blistered thin crust. Don’t rush this part—it’s the secret to that amazing texture!

Step 2: Let Your Dough Warm Up

About 60 to 90 minutes before you begin stretching, pull your pizza dough out of the fridge. Letting it warm to room temperature makes it more elastic and easier to work with. Cold dough can resist stretching and is more likely to tear—so patience here pays off.

Step 3: Whip Up the Garlic Rosemary Olive Oil Sauce

While your dough is resting, combine the minced garlic, shallot, and fresh rosemary with olive oil. This fragrant, herbaceous sauce is what sets this pizza apart from the typical tomato base—it’s light but packed with flavor, creating a beautiful foundation for the toppings.

Step 4: Grate Your Cheese

Grate your mozzarella on the large holes of a box grater for those lovely, stringy melting bits. Set it aside with the finely grated parmesan—it’s best to prep all ingredients now so you can assemble your pizza quickly once the dough is ready.

Step 5: Gentle Hand Stretching

Dust your countertop generously with all-purpose flour. Place the dough on it, then dust the top with more flour. Press down gently in the center to create a thicker crust edge. Holding the dough with your fingertips and thumbs downwards, rotate it slowly letting gravity work its magic—this gentle stretch expands the dough without tearing.

Step 6: Final Stretch to Size

Once your dough reaches about 7-8 inches wide, lay it flat and slip your hands underneath, palms down on the counter. Carefully stretch the dough outward by lifting and gently pulling apart as you rotate, aiming for a 12-14 inch diameter. The center should be nice and thin with a thicker, pillowy crust edge.

Step 7: Ready the Peel

Dust your pizza peel with half a tablespoon of semolina flour. This will help your pizza slide off effortlessly later. Transfer your stretched dough onto the peel, gently making sure it’s not sticking anywhere.

Step 8: Assemble Your Pizza

Spoon your olive oil sauce evenly over the dough, spreading it with the back of the spoon. Next, sprinkle the grated mozzarella and parmesan all over. Tear the prosciutto into irregular pieces and lay them across the pizza, letting edges lift and tent slightly upwards—that way the broiler crisps those lovely folds beautifully.

Step 9: The Big Launch

Give your pizza peel a little shake to ensure the pizza is free to slide. Then, swiftly launch it onto your blazing hot baking steel in the oven. Set a timer for 2 minutes and let the magic begin.

Step 10: Bake & Rotate

After 2 minutes, rotate the pizza 180° to promote even browning. Bake for another 2 minutes. If it still looks pale in spots, add an additional 1 minute of baking. The crust should be golden and crisp, with bubbly melted cheese.

Step 11: Dress the Arugula

While your pizza bakes, toss the baby arugula with lemon juice, ½ teaspoon kosher salt, and ¼ teaspoon freshly cracked black pepper. The lemon brightens the peppery greens and adds that fresh pop of flavor just before serving.

Step 12: Broil for the Perfect Finish

Turn on your broiler for 30-60 seconds to crisp the prosciutto edges and finish the cheese bubbling. If your broiler is in the oven’s top, just place the pizza on the steel near the broiler. If it’s in the bottom drawer, slide an inverted sheet pan in the broiler and place the pizza on top, broiling evenly without burning.

Step 13: Serve It Up!

Remove your beautifully baked pizza from the oven, top immediately with the dressed arugula, slice into generous pieces, and dive in! The contrast of warm, melty cheese and salty prosciutto with fresh, lemony arugula makes this Arugula and Prosciutto Thin-Crust Pizza Recipe an absolute winner every time.

Top Tip

These tips come from hands-on experience and will make your Arugula and Prosciutto Thin-Crust Pizza Recipe come out perfectly every time—crispy crust, flavorful toppings, and that fresh zing of arugula.

Gentle Dough Stretching: I’ve found that letting gravity do most of the work when you hold the dough with your fingertips pointing down makes stretching much easier and prevents tears. Just be patient and let it hang!
Semolina Flour on the Peel: Sprinkling semolina on your pizza peel before transferring is a game-changer. It helps the pizza slide off smoothly onto the baking steel, so no frustrating stuck dough moments.
Broil for That Perfect Crisp: Broiling the pizza for the last 30-60 seconds crisps up the prosciutto edges beautifully and adds great texture — don’t skip this step!
Make Dough Ahead: Making your dough overnight not only adds flavor but makes it easier to stretch and handle. Trust me, it’s worth planning ahead.

How to Serve Arugula and Prosciutto Thin-Crust Pizza Recipe

A round pizza dough on a wooden pizza peel is topped with a thick layer of shredded white cheese covering the surface, with unevenly placed thin pink slices of prosciutto scattered over the cheese. Two woman's hands are gently adding more prosciutto to the pizza near the bottom edge. To the top left, there is a white bowl filled with fresh green arugula leaves, and to the top right, a black package with a few slices of prosciutto still inside is visible. Behind the pizza peel, near the top center, there is a small white plate holding two lemon halves. The scene is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

After pulling your pizza from the oven and piling on that fresh lemon-dressed arugula, consider adding a light drizzle of extra virgin olive oil or a sprinkle of flaky sea salt for an extra pop. A few shavings of parmesan on top can enhance the cheesy notes, and if you like a little heat, a pinch of red pepper flakes never hurts.

Side Dishes

This pizza is satisfying on its own, but if you want to round out the meal, a crisp, simple green salad with a citrus vinaigrette pairs beautifully. Roasted cherry tomatoes or a light antipasto platter with olives and marinated vegetables also complement the bright flavors nicely.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, wrap them tightly with plastic wrap or place slices in an airtight container and refrigerate. They’ll keep well for up to 2 days. For the best flavor and texture, reheat promptly to enjoy the crust’s crispness.

Freezing

While fresh is best, you can freeze fully baked pizza slices. Wrap individual slices in plastic wrap and then foil or place them in a freezer-safe container. Store for up to one month. Thaw overnight in the fridge before reheating.

Reheating

To reheat, preheat your oven to 400°F. Place the pizza slices on a baking sheet and heat for about 5-7 minutes, or until the crust crisps up again and the cheese is warmed through. Avoid microwaving to keep the crust from getting soggy.

Frequently Asked Questions:

Can I use a regular pizza stone instead of a baking steel?

Yes! A pizza stone works well too. Just be sure to preheat it at 500°F for at least an hour so it gets nice and hot for a crispy crust.

What if I don’t have fresh rosemary?

You can substitute fresh rosemary with about half the amount of dried rosemary, but fresh offers the best aroma and flavor in the olive oil sauce.

Can I prep the arugula topping ahead of time?

It’s best to toss the arugula with lemon juice, salt, and pepper just before serving to keep it vibrant and crisp. If you toss it too early, the greens can wilt.

How thin should I stretch the dough?

Stretch it to about 12-14 inches in diameter with a thin center and a slightly thicker crust edge to get the perfect balance of crunch and chew.

Final Thoughts

This Arugula and Prosciutto Thin-Crust Pizza Recipe brings together fresh, bright flavors with classic Italian charm. Baking it at home is rewarding, especially when you bite into that crispy crust layered with savory prosciutto and a zesty arugula finish. Whether for a solo dinner or sharing with loved ones, this pizza offers a satisfying yet light meal that feels special every time. Enjoy the process, savor the flavors, and don’t forget to have fun in your kitchen!