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
Ingredients
- 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
Instructions
- 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.
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Haven’t made pizza in so long and now I’m craving a slice! This looks so delicious and I have lots of tomatoes coming up in the garden so it’s a perfect summer treat.
I make pizza every day and the flavors on this one is top notch! Love the marriage of flavors!
I am now rethinking store-bought crust because your photos of the pizza crust look phenomenal!
We make pizza every Friday night….so I can’t wait to try this tomorrow! Love proscuitto on anything. Going to add a balsamic drizzle because I can’t resist.
This makes the best appetizer or meal! I love the prosciutto and tomato combination..delicious! Thanks for sharing!
This is my kind of pizza! I love the addition of fresh arugula. I added a few drops of truffle oil, and my pizza was heavenly delicious!
OMG! This looks SO yummy!
I’m a big fan of prosciutto so this pizza was right up my alley! Even my boyfriend who doesn’t usually like it enjoyed it on this pizza with the combination of all the other flavors!
What a fabulous dinner! I love how the cherry tomatoes really brought the summer flavors to this pizza. So delish and I will be making it again.
This is a pizza that I know I will love! Looks so amazing!
I see a pizza night in my near future! This has all of my favorite things and I can’t wait to make it for dinner this week!
This pizza looks so delicious and perfect for using all of the cherry tomatoes that spring up in my garden in the summer!
We absolutely loved this prosciutto pizza! Will definitely be making it again soon.
This was such a flavor bomb! We really enjoyed it. Thank you! 🙂
This is how I love pizza. Simple and delicious. Thanks for sharing.
I was looking for a pizza that was a bit different, but didn’t have too many ingredients to serve for my next get-together….this is it!! And you’re right, these flavors just WORK together, wow!! Thanks for the inspiration.
I love everything about this recipe. I will soon have many cherry tomatoes in the garden that I can use up!
Arugula and prosciutto go very well together and the cherry tomatoes and mozzarella all add to the deliciousness. Being Italian this is a familiar and favorite combination. Love the look of your pizza!
I’m always looking for ideas for different pizza toppings and this one was really fresh and light! Delicious
Oooo this looks like my kind of pizza. I just love prosciutto!