Prosciutto Pizza

pizza with prosciutto, burrata, arugula and parmesan

The Spruce / Pete Scherer

Prep: 15 mins
Cook: 2 mins
Total: 17 mins
Servings: 2 servings
Yield: 1 pizza

Ah, prosciutto pizza! The epic collision of two titanic Italian inventions explodes with spectacular umami flavor, balanced here by the dreamy, delicate flavor of burrata, and the peppery zip of bright green arugula.

Like most great Italian dishes, this pizza is all about quality ingredients and simple preparation. It's a dish of harmonious counterpoint. Less is more. Don't bog down your slice. Remember, Michelangelo's David emerged from a single block of marble. Keep the sauce and toppings light, and bake the pizza with only cheese and sauce, adding the prosciutto, arugula and parmesan afterwards. Your prosciutto will stay silky and tender, and your arugula will hold its vibrant snap. Finish with some shaved parmesan (better yet, real Parmigiano-Reggiano), a dash of the best olive oil you can afford, and your masterpiece will be complete.


  • 1 tablespoon tomato paste
  • Salt to taste
  • 175 grams pizza dough (store-bought or homemade)
  • 3 ounces burrata cheese, cut into 1 inch chunks
  • 4 thin slices prosciutto, torn in half length-wise
  • 1/2 cup baby arugula or 6 large arugula leaves
  • Extra-virgin olive oil, for drizzling 
  • 1/4 cup shaved parmesan cheese

Steps to Make It

  1. Gather the ingredients.

  2. Heat pizza oven to 800 F. See recipe variation for pre heating a home oven, at bottom of recipe.

  3. Put the tomato paste into a small bowl. Add one tablespoon of water and the salt and stir to combine. Add a tiny bit more water to achieve a spreadable consistency.

  4. Dust the pizza peel with plenty of flour, and flour your hands. Gently stretch your pizza dough into a circle approximately 12 inches in diameter. Set it on the well-floured peel.

  5. Using the back of a spoon, gently spread your tomato sauce onto the dough. Leave the outer edge of the dough bare.

  6. Distribute the burrata onto the pizza. Move expeditiously. The longer the sauced dough sits on the peel, the more likely it will be to stick when you try to slide it into the oven.

  7. Put the pizza in the oven, rotating as needed. Bake until the crust has risen and the cheese is bubbly, about 2 minutes. Some light charring at the edges of the crust is excellent. Remove from oven.

  8. Layer the prosciutto and arugula onto the pizza. Drizzle with extra virgin olive oil to taste. Top with the shaved parmesan cheese. Slice and serve immediately.

How to Use a Home Oven

  • This kind of pizza is best baked in a true pizza oven, but if your oven can't reach 800 degrees, the next best thing is to position your oven rack in the second-highest slot, put a cast iron pan (12" or larger) upside down on the rack, and crank the oven to the max. When the oven and pan reach their max temperature, switch the oven to broil, then slide the pizza onto the preheated iron surface. A pizza steel or stone will also work. Your bake time will be longer, probably about 8 to 10 minutes at 500 F, but you will still get good results.

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.