Pesto Pizza with Arugula and Prosciutto: The Ultimate Gourmet Guide
Herb-infused sauce and melted cheeses atop a golden crust deliver a gourmet bite.
If you crave pizza with a fresh twist and upscale flavor, pesto pizza with arugula and prosciutto is your answer. This lavish pizza layers creamy cheeses, aromatic pesto, peppery greens, and savory cured ham on a crisp homemade crust. Follow this step-by-step guide to replicate this remarkable dish at home, plus discover chef tips, creative variations, and must-know FAQs for perfect results every time.
Table of Contents
- Why This Pizza Stands Out?
- Ingredients
- How to Make the Crust
- Assembling the Pizza
- Chef Tips and Secrets
- Flavor Variations & Substitutions
- Nutrition Highlights
- Serving & Presentation Ideas
- Frequently Asked Questions
Why This Pizza Stands Out?
Pesto pizza with arugula and prosciutto elevates classic pizza night, merging Italian flavors for a vibrant, satisfying meal:
- Homemade crust: Crisp, chewy base that supports rich toppings.
- Two cheeses: Melty fontina and creamy ricotta for a layered cheese experience.
- Fragrant pesto: Herby, nutty sauce delivers a punch of flavor without tomato.
- Fresh arugula & mushrooms: Adds crunch, zest, and a peppery contrast.
- Prosciutto: Delicate, salty slices create a refined finish.
Perfect for special occasions or when you want to upgrade your homemade pizza game.
Ingredients
Here’s everything you’ll need to create the ultimate pesto pizza, along with tips for choosing and prepping each item for optimal results.
For the Crust
- 1/2 tsp active dry yeast
- 3/4 cup warm water (not lukewarm; between 105°F and 115°F for best yeast activation)
- 2 cups all-purpose flour (plus extra for dusting)
- 1/2 tsp kosher salt
- 3 tbsp olive oil (plus more for bowl and baking sheet)
For the Toppings
- 12 oz fontina cheese, shredded (see tip below)
- 1/2 cup pesto (store-bought or homemade)
- 1 cup ricotta cheese
- 2 cups baby arugula
- 1 cup button mushrooms, thinly sliced
- 1 lemon (zest and juice)
- Olive oil, for drizzling
- Kosher salt and black pepper, to taste
- 3-4 oz prosciutto, torn into pieces
Pro Tip:
- Place fontina in the freezer for 15 minutes before shredding—makes it firmer and easier to grate.
How to Make the Crust
Robust, golden crust sets the stage for your gourmet toppings. Follow these steps:
- Activate the yeast: Sprinkle yeast over the warm water in a small bowl. Let sit for a few minutes until foamy.
- Combine dry ingredients: Mix flour and salt in a stand mixer with a paddle attachment (or in a bowl) on low speed.
- Add olive oil: With mixer running, drizzle in olive oil and blend about one minute.
- Pour in yeast-water mixture: Mix until dough gathers around the paddle and forms a sticky mass. Continue mixing for 1-2 more minutes.
- First rise: Lightly oil a separate bowl, shape dough into a ball, roll to coat, cover with plastic wrap. Set aside until doubled (1–2 hours at room temp). For more flavor, refrigerate up to 24 hours.
| Step | Key Details |
|---|---|
| Yeast Activation | Foamy surface = ready yeast |
| Dough Mixing | Sticky, elastic mass forms |
| First Rise | Doubled size (1–2 hrs), or overnight in fridge |
Assembling the Pizza
- Preheat oven: Place rack near the bottom. Preheat to 475˚F.
- Prepare pan & shape dough: Drizzle rimmed baking sheet with olive oil. Roll dough on floured surface into thin rectangle (or round), as thin as possible. Transfer to baking sheet.
- Cheese layer: Scatter shredded fontina over dough, leaving a border. Bake 13–15 minutes until crust is golden, cheese bubbling.
- Pesto & ricotta: Remove pizza, spread pesto over fontina, dollop small spoonfuls of ricotta on top. Return to oven for 1–2 minutes to soften ricotta.
- Salad topping: Mix arugula and mushrooms in a bowl. Grate lemon zest, drizzle olive oil, season with salt and pepper. Toss well.
- Final assembly: Top baked pizza with salad mix, finish with squeeze of lemon juice. Scatter torn prosciutto across the top.
Assembly Tips
- Don’t skip salad: The lemon-dressed arugula and mushrooms balance the rich cheese and meats.
- Order matters: Proscuitto goes on after baking to stay soft and silky.
- Serve hot: Pizza is best fresh out of the oven for full flavor and texture.
Chef Tips and Secrets
- Chilling Fontina: Fifteen minutes in the freezer leads to easier, cleaner shredding.
- Use high-quality pesto: Homemade or premium store-bought amps up fresh, herby notes.
- Ricotta dollops: Add creamy pockets for contrasting texture.
- Customized mushrooms: Button mushrooms are classic, but try cremini or shiitake for extra depth.
- Lemon zest: Adds bright, fragrant lift—don’t omit!
What others are reading
Flavor Variations & Substitutions
Customize your pizza to suit tastes or dietary needs:
- Vegetarian: Omit prosciutto; add sun-dried tomatoes, roasted red peppers, or extra mushrooms.
- Cheese swap: Substitute mozzarella for fontina, goat cheese for ricotta, or sprinkle parmesan on top.
- Pesto base: Try arugula or kale pesto for different herbaceous notes.
- Crust options: Use whole wheat or gluten-free flour blends.
- Meat alternatives: Crispy pancetta or smoked turkey add different profiles.
Nutrition Highlights
This gourmet pizza offers a balanced blend:
- High protein (prosciutto, ricotta, fontina)
- Healthy greens (arugula, mushrooms)
- Complex carbs (homemade crust)
- Healthy fats (olive oil, cheese)
For a lighter option: Use part-skim cheeses and low-sodium prosciutto.
Serving & Presentation Ideas
- Cut into squares for an easy appetizer at parties.
- Add extra greens on top for a beautiful, fresh presentation.
- Serve with chilled white wine (Pinot Grigio, Sauvignon Blanc) to complement pesto and prosciutto.
- Garnish with shavings of parmesan or extra lemon zest for a luxurious touch.
Frequently Asked Questions (FAQs)
Q: Can I make the dough ahead of time?
A: Yes, prepare dough up to 24 hours in advance and refrigerate. Let it come to room temperature before shaping.
Q: Can I use store-bought pizza crust?
A: Absolutely. While homemade crust adds artisan texture, high-quality pre-made dough or crusts save time and work well with this recipe.
Q: What other greens can substitute for arugula?
A: Baby spinach, mixed spring greens, or kale can offer similar crunch and nutrients, though arugula’s peppery flavor is unique.
Q: Is there a way to make this pizza nut-free?
A: Use a nut-free pesto such as sunflower seed or pumpkin seed-based versions.
Q: How do I store leftovers?
A: Cool completely, then store in an airtight container. Reheat in a hot oven or skillet for best texture.
Expert Advice & Final Thoughts
- Let the prosciutto warm atop the hot pizza for best texture and flavor.
- Layer flavors thoughtfully—don’t overmix salad topping or it may wilt.
- For extra flavor, drizzle balsamic glaze or extra virgin olive oil after baking.
- Fontina, ricotta, and pesto deliver rich, creamy, herbal notes contrasted by crisp arugula and earthy mushrooms.
Summary Table: Ingredients and Steps
| Ingredient | Amount | Step |
|---|---|---|
| Active dry yeast | 1/2 tsp | Mix, rise for dough |
| Warm water | 3/4 cup | Activate yeast |
| All-purpose flour | 2 cups | Dough base |
| Kosher salt | 1/2 tsp | Season dough, salad |
| Olive oil | 3 tbsp + extra | Dough, pan, salad |
| Fontina cheese | 12 oz, shredded | Cheese layer |
| Pesto | 1/2 cup | Flavor sauce |
| Ricotta cheese | 1 cup | Creamy topping |
| Baby arugula | 2 cups | Salad topping |
| Button mushrooms | 1 cup, sliced | Salad topping |
| Lemon | 1 | Zest and juice in salad |
| Prosciutto | 3-4 oz, torn | Final topping |
Additional Information
- Pesto pizza with arugula and prosciutto originated from modern Italian-American fusion, often featured in upscale restaurants and home kitchens alike.
- Pesto replaces tomato sauce for a refreshing, herby flavor; arugula salad on top keeps every bite light and textured.
- Pair with antipasti, crisp salads, or light desserts for a full meal experience.
Try Next
- Fig-Prosciutto Pizza: Add fig spread for sweet contrast.
- Caramelized Onion Pizza: Deep flavor with golden onions.
- Pesto Caprese Panini: Swap pizza dough for crusty bread, layer mozzarella, tomatoes, and pesto.
- Shrimp Pesto Pasta: If you love the sauce, use it in a seafood pasta next time.
Follow these steps and suggestions to create a dazzling, flavor-packed pesto pizza with arugula and prosciutto. Master every detail—from fluffy crust to bright salad—and transform any gathering into a gourmet event.
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a32689144/pesto-pizza-with-arugula-and-prosciutto-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a11362/fig-prosciutto-pizza-with-arugula/
- https://www.eatyourbooks.com/library/recipes/2942225/pesto-pizza-with-arugula-and
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g65655725/best-recipes-with-pesto/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g64035967/arugula-recipes/
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