Prosciutto and Arugula Pizza Recipe

Note from Ana

I grew up in Croatia, and our first neighbour is Italy, the country most people lovingly connect with pizza. And rightly so. Pizza, at least in the form we all know today, came from Naples, where simple flatbreads topped with ingredients like tomato, cheese, and olive oil became the pizza that went on to conquer the world. It started as humble food, but clearly it had bigger plans.

And yes, I have eaten pizza in Italy, and it is good. Very good, even, depending, of course, on where you go.

But now I am about to make a statement, and please do not be upset with me, Italians.

We in Croatia have very, very good pizza.

There, I said it.

But, and this is important, you need to eat it on the coast, not in the inland parts of Croatia. Big difference. The coast, with all its Italian influence and Mediterranean way of eating, really knows what it is doing with pizza. Thin crusts, good ingredients, simple combinations, proper flavour. That is the pizza I grew up loving.

And honestly, pizza is one of the very few food things I truly miss about Croatia now that I live in Australia. A really good pizza. The kind that feels just right from the first bite, where the crust is beautiful, the toppings make sense, and everything tastes balanced and full of life.

That is exactly why I make homemade pizza so often. And it is especially easy because I have my Foolproof Pizza Dough, which makes the whole thing feel much more doable on a regular day. Once the dough is sorted, the fun begins, and this prosciutto and arugula version is one of my favourites.

My family loves it because it has everything going for it. The melted cheese is rich and comforting, the prosciutto brings that lovely salty bite, the arugula makes it fresh and peppery, and the balsamic glaze on top gives the whole thing that little finishing touch that makes you stop for a second and appreciate your own dinner. It feels a bit special, but not in a fussy way. Just in a very good pizza way.

This is the kind of pizza I make when I want something that feels a little more grown up than a plain cheese pizza, but still easy and completely irresistible. And if I can say one more thing in Croatia’s defence, we really do understand that good pizza is one of life’s great pleasures.

All the best,

Ana

How to serve

Serve this pizza hot, straight from the oven, while the crust is still crisp and the cheese is beautifully melted. I love it just as it is, because it already has so much going on, but a simple green salad on the side is lovely if you want to round the meal out a little. It also goes beautifully with a glass of wine or something cold to drink if you are making it for a relaxed dinner with friends. This is one of those pizzas that feels a little special, so I like to keep the sides simple and let the pizza do most of the talking.

Tips for Success

• The biggest tip for a really good pizza like this is to get your oven as hot as possible. Pizza loves heat. A very hot oven helps the crust puff up nicely, gives you better colour, and melts the cheese beautifully without drying everything out. If you have a pizza stone or steel, even better, let it heat up properly first.
• Try not to use too much sauce. I know it is tempting, but with a pizza like this, less really is more. Too much sauce can make the base soggy, and you want the crust to stay crisp enough to hold all those lovely toppings.
• The same goes for the Gorgonzola. Because it has such a strong flavour, a little goes a long way. You want it to add richness and that lovely tangy bite, not take over the whole pizza. Small crumbles spread evenly work best.
• When it comes to the prosciutto and arugula, add them after baking, just as the recipe says. That really matters here. The prosciutto stays soft and delicate, the arugula stays fresh and peppery, and the whole pizza keeps that lovely contrast between warm and cool toppings.
• If you are using balsamic glaze, drizzle it lightly at the end. It adds such a nice sweet-sharp finish, but too much can overwhelm everything else. A little makes it feel special. A lot makes it feel confused.
• And finally, give the pizza a minute before slicing. Not long, nobody wants to wait too long for pizza, but just enough for the cheese to settle slightly so the slices hold together a bit better. This is one of those pizzas that looks impressive and tastes even better when each ingredient gets its little moment.

Substitutions & Variations

• This is such a lovely pizza to play with, which is one of the reasons I love it so much. If you do not have Gorgonzola, you can use goat cheese, feta, or simply a little extra mozzarella instead. Gorgonzola gives the pizza that beautiful sharp, creamy bite, but the others work very well too if you want something milder.
• or the cheese base, mozzarella is always the classic, but you can also add a little fontina, provolone, or even a mix of cheeses if that is what you have at home. Just try not to overload it, because this pizza is nicest when the toppings still feel balanced.
• If you do not have prosciutto, thin slices of ham, speck, or even salami can work nicely, though the flavour will change a little. And if you want to keep it vegetarian, just leave the prosciutto out completely. The pizza will still be absolutely delicious with the cheese, arugula, and balsamic glaze.
• For the greens, arugula is my favourite because that peppery flavour works so well here, but a little baby spinach can be used if needed. It will be softer and milder, but still lovely.
• You can also change the finish a little depending on your mood. A drizzle of balsamic glaze is always beautiful, but a few shavings of Parmesan, a little chilli oil, or even a handful of toasted walnuts can make it feel extra special.
• If you want to make it a little heartier, you can add thinly sliced mushrooms, caramelised onions, or even a few slices of pear before baking. Pear and Gorgonzola together are especially lovely and give the pizza a slightly more elegant feel.
• And of course, if you already have a favourite dough recipe, use that. Store-bought dough works well too, but this pizza is especially lovely with a homemade base if you have the time. It is one of those pizzas that welcomes little changes very easily and still turns out beautifully.

Storage & Reheating Tips

This pizza is definitely best enjoyed fresh, while the crust is still crisp, the cheese is melty, and the arugula on top still feels lively and fresh. That is when it really tastes its best.

If you do have leftovers, I would store the slices in an airtight container in the fridge for up to 2 days. If possible, it is even better to remove any extra arugula before storing, because it can wilt and go a little sad in the fridge. Fresh arugula is always nicest added after reheating.

To reheat, a frying pan or the oven is the best option. A dry pan over medium-low heat does a lovely job of bringing the base back to life and keeping the crust crisp. You can also warm it in the oven for a few minutes until heated through. If you want, add a few fresh leaves of arugula and a little extra Parmesan or balsamic glaze after reheating to freshen everything up again.

I would avoid the microwave if you can, because it tends to make pizza softer rather than crisp, and this one really deserves that nicer texture.

One little tip: leftover slices are also very good cold straight from the fridge, which is a deeply honest pizza truth. But if you want the best second-day version, a quick reheat and a little fresh arugula on top makes a big difference.