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.
How they taste together
- Prosciutto (savory, rich): Delicate, dry-cured Italian ham that adds an elegant, silky layer of salt and sweetness.
- Arugula (fresh, herby): Peppery, crisp arugula adds a fresh, vibrant bite as a post-bake pizza topping.
Best Sauces for This Pairing
Pizzas with This Combo
Prosciutto Fig Gorgonzola
White Garlic-Parmesan Cream Sauce
“A sweet-and-savory showstopper pairing prosciutto with ripe figs and tangy Gorgonzola.”
Pesto Prosciutto Pear
Classic Basil Pesto
“Sweet pear, salty prosciutto, and tangy goat cheese on a pesto canvas.”
Truffle Prosciutto Egg
Truffle Cream Sauce
“A runny egg yolk cascades over truffle cream, prosciutto, and Parmesan.”
Date Night Red
San Marzano Red Sauce
“Layered with Dates, Prosciutto, Arugula, and Parmesan atop San Marzano Red sauce finished with a drizzle of Balsamic Glaze, this refined pie delivers hearty satisfaction for cozy fall nights.”
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.