Roman-Style Thin Crust Pizza with Prosciutto and Arugula

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A delicately thin crust pizza topped after baking with salty prosciutto, peppery arugula, and shaved Parmesan for a fresh finish. This italian-inspired pizza ready in about 84 minutes pairs all-purpose flour, active dry yeast, warm water (105°F/40°C) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 75 min Cook: 9 min Serves 2 Italian cuisine 520 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: In a mixing bowl, combine 280 g all-purpose flour, 3 g active dry yeast, 1 tsp salt, 1 tbsp olive oil, and 180 ml warm water (105°F/40°C). Knead for 8-10 minutes until dough is smooth and elastic. Cover and let rise for 1 hour until doubled.
  2. Step 2: Preheat the oven to 500°F (260°C) with a pizza stone inside for at least 30 minutes to mimic a wood-fired oven.
  3. Step 3: Roll the dough into a very thin 12-inch circle on a floured surface.
  4. Step 4: Spread 100 g tomato sauce thinly over the dough, leaving a 1-inch edge.
  5. Step 5: Sprinkle 120 g shredded mozzarella evenly over the sauce.
  6. Step 6: Transfer the pizza onto the hot stone and bake for 7-9 minutes until the crust is crisp and cheese is melted.
  7. Step 7: Remove pizza from oven, immediately top with 60 g thin prosciutto slices and 40 g fresh arugula.
  8. Step 8: Scatter 20 g Parmesan shavings on top and drizzle 1 tbsp extra virgin olive oil before slicing and serving.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Frequently asked questions

How long does Roman-Style Thin Crust Pizza with Prosciutto and Arugula take to make?

Total time is about 84 minutes (75 min prep + 9 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Roman-Style Thin Crust Pizza with Prosciutto and Arugula?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep all-purpose flour from drying out.

Can I substitute ingredients in Roman-Style Thin Crust Pizza with Prosciutto and Arugula?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Roman-Style Thin Crust Pizza with Prosciutto and Arugula for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Roman-Style Thin Crust Pizza with Prosciutto and Arugula?

Italian pizza like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes