Artichoke & Arugula Pizza with Prosciutt
Submitted by happyzhangbo
Crispy artichoke and peppery arugula pizza topped with thin slices of salty prosciutto. This Italian-inspired flatbread balances creamy, crispy, and fresh flavors.
YIELD
4 servingsPREP
10 minCOOK
11 minREADY
25 minImagine biting into a pizza where tangy marinated artichokes meet the sharp bite of fresh arugula, all crowned with delicate ribbons of prosciutto that crisp at the edges.
The combination is pure magic: the artichokes soften and caramelize, the arugula stays bright and peppery, and the prosciutto adds that perfect salty crunch.
Whether you’re using homemade dough or a store-bought base, this sophisticated pie comes together faster than delivery.
Chef Tips
- Add arugula after baking: Toss it on the hot pizza so it wilts slightly but stays vibrant
- Pat artichokes dry: Remove excess marinade to prevent a soggy crust
- Thin prosciutto slices: They crisp beautifully in the oven’s heat
- High heat is key: Bake at 475°F or higher for a crispy, bubbly crust
Variations
- Drizzle with balsamic glaze for a sweet-tangy finish
- Add shaved Parmesan over the arugula
- Substitute spinach or mixed greens for the arugula
Ingredients
Directions
Position oven rack to lowest setting.
Preheat oven to 500°
Coat a baking sheet with cooking spray; sprinkle with cornmeal.
Unroll dough onto prepared baking sheet, and pat into a 14 x 10-inch rectangle.
Spread the pesto evenly over dough, leaving a ½-inch border. Sprinkle mozzarella cheese over pesto. Place baking sheet on the bottom oven rack; bake at 500° for 5 minutes. Remove pizza from oven.
Coarsely chop artichokes.
Arrange artichokes on pizza; top with sliced prosciutto.
Sprinkle with Parmesan. Return pizza to the bottom oven rack; bake an additional 6 minutes or until crust is browned.
Place arugula in a bowl.
Drizzle juice over arugula; toss gently.
Top the pizza with arugula mixture.
Cut the pizza into 4 (7 x 5-inch) rectangles; cut each rectangle diagonally into 2 wedges.
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