White Pizza with Fresh Arugula and Prosciutto

With a weekly Pizza Night every Friday, it's nice to change things up every now and then with a white pizza.

White Pizza with Fresh Arugula and Prosciutto | Taste As You Go
White Pizza with Fresh Arugula and Prosciutto

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Every time I stare at the photos I took of this White Pizza with Fresh Arugula and Prosciutto, I just have to laugh. I was in such a hurry to take them so we could get to the eating part of the evening that I didn't really bother to check the lighting. It wasn't until I sat down to edit the photos that I realized the dough took on an almost radioactive yellow hue when sitting underneath our kitchen lights.


White Pizza with Fresh Arugula and Prosciutto | Taste As You Go
White Pizza with Fresh Arugula and Prosciutto

Although the photos look a little off, I want you to trust me that I did absolutely nothing out-of-the-ordinary to the dough. Believe me when I say that the pizza was fabulous. We love the combination of arugula and prosciutto, especially since it brings back fond memories of our honeymoon in Tuscany, so this white pizza winds up in our rotation quite often.

While this pizza sounds gourmet, it's really simple to put together at home. And when you use store-bought pizza dough, everything comes together in no time at all! If you're looking for something different to serve on Pizza Night, then I highly recommend trying this recipe.

If I remember to take photos the next time we make it, then I promise to be better about checking the lighting and scrolling through all of the photos for quality control before putting the camera away. ;-)

White Pizza with Fresh Arugula and Prosciutto
Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes | Yield: 4 servings | Printable Recipe

  • 1 pound pizza dough, room temperature
  • All-purpose flour, for dusting
  • 4 tablespoons extra-virgin olive oil
  • 1 clove garlic, grated
  • 1/2 teaspoon fresh rosemary, chopped
  • Kosher salt and freshly ground black pepper
  • 1/2 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 3 cups baby arugula, washed and spun dry
  • 1 small shallot, thinly sliced
  • Juice of 1/2 lemon
  • 3 ounces prosciutto, thinly sliced
  • Shaved Parmesan, for topping

  1. Preheat the oven to 450°F.
  2. Lightly flour your work surface and roll the pizza dough into a 12-inch round. Transfer to a baking sheet that has been lightly oiled with olive oil.
  3. Bake the dough for 8 minutes. Meanwhile, in a small bowl, combine 2 tablespoons olive oil, garlic (I use a Microplane Zester/Grater), rosemary, and salt and pepper to taste.
  4. Remove the pizza dough from the oven. Using a pastry brush, brush the olive oil mixture onto the dough. Top with the ricotta and the mozzarella.
  5. Return the pizza dough to the oven and bake until the cheese is golden and bubbly, approximately 6 minutes.
  6. Meanwhile, in a large bowl, toss the arugula and shallot with the lemon juice and remaining 2 tablespoons of olive oil. Season with salt and pepper to taste.
  7. Remove the pizza from the oven and top with the arugula salad. Layer the prosciutto on top of the arugula and garnish the entire pizza with pieces of shaved Parmesan.
  8. Cut into slices and serve immediately.
Recipe by Michelle Rittler | Taste As You Go // Adapted from Food Network

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