Why You’ll Love This Recipe
This pizza offers a perfect combination of creamy and savory flavors with a light, airy crust. The ricotta brings a rich creaminess without weighing the pizza down, while the prosciutto adds delicate saltiness. It comes together quickly, making it ideal for entertaining or a special weeknight meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
pizza dough
olive oil
garlic
ricotta cheese
mozzarella cheese
prosciutto slices
fresh arugula
lemon zest
salt
black pepper
optional red pepper flakes
Directions
- Preheat your oven with a pizza stone or baking sheet to its highest temperature, around 475–500°F (245–260°C).
- Stretch or roll out the pizza dough on a lightly floured surface to your desired thickness.
- Brush the dough with olive oil and lightly rub minced garlic over the surface.
- Spread an even layer of ricotta cheese over the dough, leaving a small border for the crust.
- Sprinkle shredded mozzarella over the ricotta.
- Slide the pizza onto the hot stone or baking sheet and bake until the crust is golden and the cheese is bubbly, about 10–12 minutes.
- Remove the pizza from the oven and immediately drape prosciutto slices over the hot surface.
- Top with fresh arugula, lemon zest, and a sprinkle of salt and black pepper. Add red pepper flakes if you like a touch of heat.
- Slice and serve while hot.
Servings and timing
Serves 2–4 people depending on slice size.
Prep time: 10 minutes
Cook time: 10–12 minutes
Total time: 20–22 minutes
Storage/Reheating
Store leftover pizza in an airtight container in the refrigerator for up to 2 days. To reheat, warm slices in a skillet over medium heat or in a preheated oven at 375°F (190°C) for about 8–10 minutes until heated through and the crust is crisp.
FAQs
What type of dough should I use?
You can use store-bought pizza dough or make your own. A thin crust works well to balance the creamy ricotta and toppings.
Can I use a different cheese?
Yes, substitute part of the mozzarella with fontina or fresh burrata for an extra creamy texture.
Do I need a pizza stone?
A pizza stone helps create a crispier crust, but a baking sheet works fine if you don’t have one.
Can this pizza be made ahead?
You can prepare the dough and mix the toppings ahead of time, but assemble and bake right before serving for the best texture.
Is it necessary to add arugula?
Arugula adds a fresh, peppery contrast, but you can omit it or replace it with baby spinach or basil.
Can I make this pizza vegetarian?
Replace prosciutto with roasted vegetables like bell peppers, mushrooms, or artichokes to make a vegetarian version.
How do I prevent the crust from getting soggy?
Use a hot baking surface and avoid overloading with wet toppings. Pre-baking the crust for a few minutes can also help.
What can I serve with this pizza?
A simple green salad or a light antipasto pairs nicely without overpowering the pizza.
Can I freeze leftover pizza?
It’s best to freeze the dough before baking. Leftover baked pizza can be frozen wrapped tightly for up to a month and reheated from frozen.
How do I get a crisp crust at home?
Make sure your oven is very hot, and bake on a preheated stone or steel. Thin dough and minimal toppings also help achieve crispiness.
Conclusion
Prosciutto Ricotta Pizza is a delicious and elegant take on pizza that’s perfect for both casual dinners and special occasions. With its creamy ricotta base, savory prosciutto, and fresh arugula finish, it’s sure to become a favorite in your recipe rotation. Enjoy the perfect bite of creamy, salty, and fresh flavors in every slice.
PrintProsciutto Ricotta Pizza
Prosciutto Ricotta Pizza is a fresh and flavorful pizza that balances creamy ricotta, salty prosciutto, and bright greens on a crisp crust. It’s a satisfying way to elevate homemade pizza night with gourmet ingredients that are easy to assemble.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 2–4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Halal
Ingredients
- 1 ball pizza dough
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1/2 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 4–6 slices prosciutto
- 1 cup fresh arugula
- 1 tsp lemon zest
- Salt, to taste
- Black pepper, to taste
- Optional: red pepper flakes, to taste
Instructions
- Preheat your oven with a pizza stone or baking sheet to its highest temperature, around 475–500°F (245–260°C).
- Stretch or roll out the pizza dough on a lightly floured surface to your desired thickness.
- Brush the dough with olive oil and lightly rub minced garlic over the surface.
- Spread an even layer of ricotta cheese over the dough, leaving a small border for the crust.
- Sprinkle shredded mozzarella over the ricotta.
- Slide the pizza onto the hot stone or baking sheet and bake until the crust is golden and the cheese is bubbly, about 10–12 minutes.
- Remove the pizza from the oven and immediately drape prosciutto slices over the hot surface.
- Top with fresh arugula, lemon zest, and a sprinkle of salt and black pepper. Add red pepper flakes if you like a touch of heat.
- Slice and serve while hot.
Notes
- Use a preheated stone or baking sheet for a crisper crust.
- Don’t overload with wet ingredients to avoid a soggy base.
- Prosciutto should be added after baking to maintain its delicate texture.
- Substitute arugula with basil or spinach if preferred.
Nutrition
- Serving Size: 1/4 pizza
- Calories: 320
- Sugar: 2g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 35mg
