This Easy Prosciutto and Arugula Pizza is a flavor-packed twist on gourmet flatbread, perfect for pizza night! It features a crispy cast-iron crust, tangy Gorgonzola, peppery arugula, and savory prosciutto. It’s finished with fresh basil, juicy tomatoes, and a balsamic drizzle. Topped with shaved Parmesan for a bold, salty bite, this easy homemade pizza balances creamy, crisp, and fresh in every slice.
———
Easy Prosciutto and Arugula Pizza
Crispy crust, creamy Gorgonzola, salty prosciutto, and peppery arugula make this pizza fancy, fast, and full of flavor!
PREP TIME: 15 minutes
COOK TIME: 10 minutes
TOTAL TIME: 25 minutes
SERVINGS: 2-4
Ingredients
- Store-bought pizza dough
- 1 cup baby arugula
- 8 oz. Prosciutto slices
- 4 oz. Gorgonzola cheese, grated
- 1 Roma Tomato, cut into wedges
- 1/4 cup shaved Parmesan cheese
- 6-8 fresh basil leaves, rolled and sliced (“chiffonade”)
- salt and freshly ground black pepper, to taste
- Balsamic Vinegar, for drizzling
Cooking Instructions
- Preheat oven to 450°F
- Insert an upside-down 12" cast-iron skillet or large flat cast-iron pan and heat for at least 10 minutes.
- Roll out store-bought pizza dough into a 10" circle. Transfer to a pizza peel dusted with cornmeal. Add the Gorgonzola cheese. Transfer the pizza to the cast-iron cooking surface and cook for 6-10 minutes until the crust is brown and the cheese has melted.
- Remove from oven and top with Prosciutto slices, arugula, tomato wedges, and Parmesan cheese. Drizzle with a little balsamic vinegar. Add the basil at the very end.
———
Watch “Positively Paula” Tuesdays on RFD-TV!
Related Stories
Experts note that economic growth, fuel demand, and energy diversification are opening new opportunities for U.S. grain and ethanol exports in Southeast Asia.
Purdue data show stronger net returns for organic corn and soybeans despite lower yields and higher costs.
Storage preparation remains an important step as wheat harvest moves north.
U.S. consumers are still reaching for beef even though the country now produces more pork than beef.
