Cherry Tomato Prosciutto Pizza – Homemade pizza baked with fresh mozzarella and cherry tomatoes, then finished with Italian prosciutto and arugula sprinkled over the top
Today’s recipe is a recreation of an AMAZING pizza I recently tried at a baby shower. I was so surprised that I loved it so much because I’m usually not a big prosciutto fan. However, all the flavors in this pizza just work. The peppery arugula with the bursting tomatoes and salty prosciutto are simply magical together.
To make this recipe as easy as possible, I used store-bought fresh pizza dough from the bakery at my local grocery store. It is ready for use straight from the bakery and is super flavorful and chewy. Many grocery stores offer pizza dough, but if you can’t find it, a local pizza shop will likely sell it to you.
Without further ado, here is my Cherry Tomato Prosciutto Pizza!
Making the pizza
Pizza is extremely easy to make once you have the dough ready. All you need to do is roll out the dough, lay out your toppings, and bake it for about 15 minutes in a very hot oven.
One trip to remember is that cold dough is hard to spread out. it will want to spring back so I recommend letting the dough get to room temperature first to make that step easier.
Once the dough is room temp, roll it out into an oval until it’s about 1/4-inch thick. Add on the mozzarella and tomatoes in an even layer. Bake the pizza until the cheese is bubbly and the crust is deep brown. Finish it off by topping with folded pieces of prosciutto and fresh baby arugula.
The reason we add the prosciutto and arugula after baking is because they taste best fresh. The fat in the prosciutto will melt when heated and even get crispy. I prefer prosciutto chewy and still cool. The arugula will wilt if baked, causing it to loose its bite.
Tips & Tricks
- Warm dough is easier to spread. Cold dough will want to spring back to place after your roll it so it will be hard to get it super thin. Therefore, let the dough get to room temperature before trying to work with it.
- Spread the dough thin. Make sure your spread the dough as thin as you can so the crust isn’t too thick after baking. Trust me – it will puff up more than you expect as it bakes.
- Pierce the dough. Once you’ve rolled out the dough, pierce it with a fork all over to pop any air pockets. This will help keep the dough flat while baking.
- Fold the prosciutto. Before adding the prosciutto to the pizza, fold it up. This will allow all 8 slices of prosciutto to fit nicely and neatly on the pizza without overlapping each other.
Cherry Tomato Prosciutto Pizza
- 1 tablespoons extra virgin olive oil
- 16 ounces fresh pizza dough (store-bought)
- 8 ounces fresh mozzarella sliced
- 1 cup cherry tomatoes halved
- sea salt
- 8 slices prosciutto
- ¾ cup fresh arugula
- Remove pizza dough from fridge. Place 1 tablespoon of olive oil in a medium bowl. Add pizza dough to bowl and toss in oil. Let it sit at room temperature for 1 hour to warm up. As the dough warms up, it will grow, which is good.
- Preheat oven to 450 degrees. Slice fresh mozzarella in slices and halve the tomatoes. Set aside.
- Punch dough down with your fist to remove air bubbles. Place pizza dough on a large baking sheet and spread with your fingers until dough is 1/4 inch thick, leaving a slight lip around the edges for the crust. Place sliced mozzarella and tomato halves evenly all over the dough. Sprinkle with a little bit of sea salt.
- Bake pizza in preheated oven for 15 minutes, or until cheese is bubbling and crust turns slightly golden brown. Place prosciutto and arugula on top of the hot pizza. Let it cool for 2 minutes. Slice into 8 even slices and then serve.