In a blazing-hot oven, a homemade pizza bakes in under 10 minutes, but that doesn’t always make it a fast meal option. With all the chopping and precooking some toppings require, it often seems easier to select up the phone and order delivery — especially at the top of a tiring day.

Instead, give this weeknight-friendly pizza recipe a try. Topped with a layer of chewy, crisp-edged prosciutto and finished with a few of handfuls of fresh, peppery arugula, it comes together during a flash — no chopping or precooking necessary.


The combination of fatty, salty prosciutto and spicy arugula may be a classic, which is why I’ve been making this particular pizza for years. I wont to shred the prosciutto and randomly scatter it over the dough before baking, but I’ve since discovered that paving the surface of the pizza with a good layer of pork is that the thanks to go. When done this manner , every bite includes some prosciutto.

Hot out of the oven, the pizza is scattered with a generous amount of arugula, which softens a touch at the sides but doesn’t wilt, lending a spicy bite that cuts through the salty porkiness of the prosciutto.

And on busy nights, I appreciate that the sole ingredient prep this recipe requires is opening a few of packages. Even on weekends once I have a touch longer and am making several pizzas for a gaggle of friends, a prosciutto and arugula pie will invariably make its way onto the menu. It’s quick, it’s easy, and everybody always always loves it. Isn’t that the very definition of pizza?



  • 1 pound pizza dough, at room temperature, divided into 2 equal pieces
  • 2 tablespoons olive oil
  • 1/2 cup tomato sauce
  • 1 1/2 cups shredded mozzarella cheese (6 ounces)
  • 8 thin slices prosciutto
  • A few big handfuls of arugula


  1. If you have a pizza stone, place it on a rack in the middle of the oven. Heat the oven to 550°F (or maximum oven temperature) for at least 30 minutes.
  2. If transferring the pizza to a stone in the oven, assemble on a well-floured peel or cutting board. Otherwise, assemble on the surface you will be cooking on (parchment paper, baking sheet, etc.). Working with one piece of dough at a time, roll or stretch it into a 10- to 12-inch circle. Brush the edges of the dough with 1 tablespoon of olive oil. Spread half of the tomato sauce over the rest of the dough. Sprinkle with about a 1/4 of the cheese. Lay 4 prosciutto slices so they are evenly covering the dough. Sprinkle with another 1/4 of the cheese.
  3. Bake the pizza until edges are lightly browned and cheese is bubbly and browned in spots, about 6 minutes at 550°F. Remove from oven to a cutting board, scatter half of the arugula over the top, and cut and serve immediately. Repeat with the remaining dough and toppings.

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