Imagine a pizza so exquisite, it captures the essence of Italian culinary artistry in every single bite. This Prosciutto di Parma Pizza with Arugula and Grana Padano Cheese isn't just a meal—it's a gastronomic journey that transforms your kitchen into a rustic Italian trattoria. With delicate, melt-in-your-mouth prosciutto, peppery arugula, and rich, aged Grana Padano cheese, this recipe promises to elevate your home cooking from ordinary to extraordinary.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 pizza dough
- 200g prosciutto di Parma
- 100g arugula
- 50g Grana Padano cheese, shaved
- Olive oil, for drizzling
- Salt and pepper, to taste
Instructions
- Preheat your oven to 450°F (230°C). If using a pizza stone, place it in the oven during preheating to ensure maximum heat absorption.
- Roll out the pizza dough on a floured surface to a thin, round shape approximately 12-14 inches in diameter. Aim for an even thickness to ensure uniform cooking.
- Transfer the rolled dough onto a pizza peel or baking sheet lined with parchment paper. Lightly brush the surface with olive oil to create a golden, crisp crust.
- Par-bake the pizza dough for 3-4 minutes until it just starts to become firm and slightly golden. This helps prevent a soggy base.
- Remove the partially baked dough from the oven and let it cool for a minute to prevent the prosciutto from overcooking.
- Gently scatter the shaved Grana Padano cheese evenly across the pizza base, leaving a small border around the edges.
- Bake the pizza for an additional 5-6 minutes until the cheese is melted and the crust is golden brown and crispy.
- Remove the pizza from the oven and immediately drape the thin slices of prosciutto di Parma over the hot surface.
- Top generously with fresh arugula leaves, creating a vibrant green layer over the prosciutto.
- Drizzle extra virgin olive oil over the pizza, and season with a light sprinkle of freshly ground black pepper.
- Slice the pizza into 8 wedges and serve immediately while warm, allowing the prosciutto to slightly warm from the pizza's heat.
Tips
- Temperature is key: Ensure your oven is thoroughly preheated to achieve that perfect crispy crust.
- Use a pizza stone if possible for authentic, restaurant-style results.
- Don't overload the pizza—balance is crucial in Italian cooking.
- Par-baking the crust prevents sogginess and ensures a crisp base.
- Add fresh arugula and prosciutto after baking to maintain their delicate textures.
- Use high-quality, authentic ingredients—they make all the difference.
- Serve immediately to enjoy the optimal temperature and texture of the pizza.
Nutrition Facts
Calories: 395kcal
Carbohydrates: 32g
Protein: g
Fat: 21g
Saturated Fat: g
Cholesterol: 55mg
