Prosciutto and Arugula Pizza
The delicate salt and fat of prosciutto is cut by the peppery bitterness of arugula, creating a contrast that keeps the palate refreshed with each bite.
Prosciutto and arugula is an elegant pairing borrowed from Italian antipasti tradition. Paper-thin slices of aged prosciutto are draped over a just-baked pizza, then topped with a handful of fresh, peppery arugula dressed lightly with olive oil and lemon. The warmth of the crust gently wilts the prosciutto while the arugula stays vibrant and crisp.
Best Sauces for This Pairing
Frequently Asked Questions
When should I add the prosciutto and arugula to the pizza?
Add the prosciutto immediately after the pizza comes out of the oven so it warms without cooking, then pile arugula on top just before serving to keep it fresh and peppery.
Can I substitute prosciutto with another cured meat?
Bresaola or coppa work as substitutes, but prosciutto offers the ideal balance of sweetness and salt that pairs perfectly with arugula bitterness.