Wood-Fired Pizza with Arugula, Prosciutto, and Parmesan

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

Thin-crust wood-fired pizza topped with peppery arugula, delicate prosciutto slices, and shaved Parmesan for a savory finish. This italian-inspired pizza ready in about 25 minutes pairs room temperature pizza dough, plus extra for drizzling olive oil, shredded mozzarella cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, 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: 15 min Cook: 10 min Serves 4 Italian cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat your wood-fired oven or conventional oven to 500°F with a pizza stone inside for at least 30 minutes.
  2. Step 2: On a floured surface, roll out 1 lb pizza dough into a 12-inch circle. Brush the surface with 2 tbsp olive oil and sprinkle 2 minced garlic cloves evenly over the dough.
  3. Step 3: Evenly spread 1 1/2 cups shredded mozzarella cheese over the dough, leaving a 1-inch border around the edges.
  4. Step 4: Transfer the pizza to the preheated stone or baking sheet and bake for 8-10 minutes until the crust is golden and cheese is bubbling.
  5. Step 5: Remove the pizza from the oven and immediately top with 3 oz thinly sliced prosciutto, 2 cups fresh arugula, and 1/3 cup shaved Parmesan cheese.
  6. Step 6: Drizzle 2 tbsp balsamic glaze and a little extra olive oil over the pizza, then sprinkle with 1/2 tsp salt and 1/4 tsp black pepper before slicing and serving.

Frequently asked questions

How long does Wood-Fired Pizza with Arugula, Prosciutto, and Parmesan take to make?

Total time is about 25 minutes (15 min prep + 10 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 Wood-Fired Pizza with Arugula, Prosciutto, and Parmesan?

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 room temperature pizza dough from drying out.

Can I substitute ingredients in Wood-Fired Pizza with Arugula, Prosciutto, and Parmesan?

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 Wood-Fired Pizza with Arugula, Prosciutto, and Parmesan for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Wood-Fired Pizza with Arugula, Prosciutto, and Parmesan?

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.

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