Arugula and Prosciutto Pizza

May 22, 2014 Recipes


  • 1 lb. pizza dough
  • All-purpose flour
  • 1/4 cup corn meal
  • 2 tablespoons olive oil
  • 2 tablespoons fig preserves (optional)
  • 6 thin slices of prosciutto
  • 1/2 - 3/4 cup ricotta cheese
  • Salt and pepper
  • 1 cup Simple Beginnings Baby Arugula
  • 2 tablespoons extra virgin olive oil
  • Shaved Parmesan cheese


  • Preheat oven to 450 degrees F. If using a pizza stone, heat stone in oven for 10 minutes prior to use.
  • Using flour, roll out store bought pizza dough into any shape preferred. You can roll rectangular, round or individual sized pizzas.
  • Sprinkle corn meal on the preheated pizza stone or on a cookie sheet and add the flattened dough. Brush the edges of dough with olive oil and drizzle any leftover onto the pizza dough.
  • If using fig preserves, spread out onto dough. Top with the ricotta, prosciutto and season with salt and pepper.  Bake for 10-12 minutes depending on your oven, until the crust is golden brown. Remove pizza from oven.
  • Toss the arugula with the extra virgin olive oil and arrange on pizza. Top with shaved parmesan.

Simple and delicious!

Chef Linda ~ A good life deserves great food...