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Crispy Arugula Prosciutto Pizza Recipe Easy Homemade Balsamic Drizzle

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A quick and easy crispy thin-crust pizza topped with fresh arugula, salty prosciutto, and a homemade balsamic reduction drizzle, perfect for a gourmet yet simple meal.

Ingredients

Scale
  • 1 ball (about 12 ounces / 340 grams) store-bought or homemade thin-crust pizza dough
  • 1 cup shredded whole milk mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 4 to 6 thin slices prosciutto, torn or folded
  • 2 cups fresh arugula, washed and dried
  • 2 tablespoons extra virgin olive oil
  • 1 clove garlic, minced
  • 1/2 cup balsamic vinegar
  • 1 teaspoon honey or brown sugar
  • Salt and freshly cracked black pepper to taste

Instructions

  1. Preheat the oven and pizza stone or steel to 450°F (230°C) for at least 30 minutes. If using a baking sheet, preheat it as well.
  2. In a small saucepan, combine balsamic vinegar and honey or brown sugar. Simmer over medium heat, stirring occasionally, until thickened and syrupy, about 10-15 minutes. Remove from heat and let cool.
  3. On a lightly floured surface, roll or stretch the pizza dough into a 12-inch (30 cm) circle or oval. Transfer to a pizza peel or parchment paper.
  4. Mix minced garlic with 1 tablespoon olive oil and brush evenly over the dough.
  5. Sprinkle shredded mozzarella evenly over the dough, leaving a small border for the crust. Then add grated Parmesan cheese.
  6. Slide the pizza onto the preheated stone or baking sheet and bake for 10-12 minutes until cheese is golden and bubbly and crust is crisp. Check at 8 minutes if oven runs hot.
  7. While baking, toss arugula with remaining 1 tablespoon olive oil, a pinch of salt, and freshly cracked black pepper.
  8. Remove pizza from oven and immediately arrange torn prosciutto slices on top, then pile on the dressed arugula.
  9. Drizzle the cooled balsamic reduction generously over the pizza.
  10. Slice into 6-8 pieces using a sharp pizza cutter or knife and serve warm.

Notes

Preheat the stone or steel for at least 30 minutes for a crispy crust. Add prosciutto after baking to keep it tender. Use fresh, dry arugula to avoid sogginess. If balsamic reduction is too thick, gently warm before drizzling. For gluten-free, use gluten-free dough; for dairy-free, substitute vegan cheese.

Nutrition

Keywords: pizza, prosciutto, arugula, balsamic drizzle, crispy crust, easy pizza, homemade pizza, thin crust, quick dinner

Find it online: https://blingbite.com/crispy-arugula-prosciutto-pizza-recipe-easy-homemade-balsamic-drizzle/