1-First Step: Place a pizza stone in the oven if you have one, and heat to 550°F (or your oven’s max temperature) for at least 30 minutes. This high heat mimics a wood-fired oven, giving your prosciutto and arugula pizza that blistered crust everyone loves. While it heats, let your dough come fully to room temp on the counter, divided into two pieces.

2-Second Step: Flour a peel or baking surface generously. Take one dough piece and gently stretch it into a 10-12 inch circle, keeping the edges slightly thicker for that puffy rim. Brush the edges with 1 tablespoon olive oil to promote browning and shine.

3-Third Step: Spread half the tomato sauce (about 1/4 cup) evenly over the dough, leaving a small border. Sprinkle 3/4 cup shredded mozzarella (half the total) next, creating a cheesy base. Layer 4 thin prosciutto slices evenly across for balanced salty flavor in every bite of your arugula pizza.

4-Fourth Step: Top with the remaining 3/4 cup mozzarella to seal in the prosciutto. Slide onto the hot stone or baking sheet. For dietary tweaks, use vegan cheese here seamlessly.

5-Fifth Step: Bake until edges brown and cheese bubbles, about 6 minutes. Watch closely at high heat to avoid burning. Pull it out, scatter half the arugula handfuls on top for that fresh, unwilted peppery contrast. Slice and serve hot.

6-Final Step: Repeat with the second dough piece using remaining ingredients. Total bake time stays quick at 12 minutes for both pizzas. Pair it with a side salad or our grilled chicken recipe for a full meal. Testers love how the arugula stays crisp, adding zing without sogginess.