5 Ingredient Prosciutto Pizza

Prosciutto PizzaI’m a little particular when it comes to Pizza I like. You see, I’m from Chicago and we really take our Pizza seriously! Although Chicago is famous for their Deep Dish Pizza (the best of which is Lou Malnati’s -I even worked there in High School so their amazing deep dish butter crush holds a special place in my heart) I quickly found that Milwaukee where I live now has ultra thin pizza, and that now holds a special place in my heart as well.

I guess what it comes down to is that I love pizza (obvious by my Breakfast Pizza Post) and luckily I married into an awesome family that also loves pizza. My father in law makes the best pizza from scratch- including dough- and inspired this recipe, so big shout out and thanks to him.

This is my favorite pizza to make at home and is ready in a flash! The prosciutto crisps up and is pairs perfectly with the arugula, enjoy!

Prosciutto Pizza collage

Prosciutto Pizza
Prep time
Cook time
Total time
Serves: 4
  • 1. 1 Ultra Thin & Crispy Pizza Crust (I use Pastorelli Brand found at World Market)
  • 2. 1 Tbs Roasted Garlic Flavored Olive Oil (or grapeseed oil)
  • 3. 8 oz Fresh Mozzarella Cheese
  • 4. 4-5 Slices (~1.5 oz) Prosciutto
  • 5. 1 handful Arugula leaves
  1. Preheat oven to 450. Line a baking sheet with aluminum foil for easy clean up.
  2. Start by laying out the pizza crust. Then spread the garlic flavored oil over the crust.
  3. Break apart the fresh mozzarella into little pieces and distribute around the whole pizza (there will be some spaces between the cheese.)
  4. Tear the prosciutto pieces and distribute around the pizza (I like to put it in the spots where there's no cheese). Bake for 15-20 minutes until cheese has melted and some spots are golden brown.
  5. Remove from oven and sprinkle the arugula leaves around the pizza. Slice and serve!

Subscribe to the Sweet Phi Newsletter

Join my mailing list to receive a free copy of my eCookbook and stay up to date with the latest on the Sweet Phi blog!

You have Successfully Subscribed!

Showing 3 comments

Leave a Comment