Arugula Ricotta Cheese Pizza

This arugula ricotta cheese pizza brings everything you crave in a homemade pie crunchy golden crust creamy and gooey cheese silky ribbons of prosciutto and a peppery arugula salad that keeps the whole slice tasting fresh. If you love finishing touches like balsamic glaze or Parmesan this is a pizza you will want in your regular rotation.

The first time I made this pizza I realized how restaurant quality flavors really are possible from home and now it is my go to for pizza nights with friends With every bite it surprises people who do not usually like arugula

Ingredients

• Pizza dough: Fresh or store bought is the foundation look for dough that feels springy but not sticky
• Whole milk ricotta cheese: Adds creamy richness use a high quality ricotta for the best flavor
• Mozzarella cheese: Melts beautifully and offers extra cheesy pull choose whole milk mozzarella if possible
• Baby arugula: Brings a peppery bite and bright crunch pick leaves that are deep green and perky
• Parmesan cheese: Gives a salty savory finish try to grate it fresh for more impact
• Olive oil: Helps the arugula glisten and carry its bold flavor select extra virgin for best taste
• Prosciutto: Is delicate and adds a savory depth look for thin slices and tear rather than cut for texture
• Balsamic glaze: Drizzles over the top for a sweet tangy zip look for a syrupy consistency rather than watery
• Garlic: Adds a gentle hum of flavor when scattered raw on the crust pick cloves that are heavy and tightly skinned

Step-by-Step Instructions

Preheat the Oven:

Set your oven to its highest setting usually 500 degrees Fahrenheit Place a pizza stone in the oven if you have one and let it heat up fully so the pizza base crisps beautifully

Stretch the Dough:

Work the dough on a lightly floured surface to your desired size either one large round about 13 to 14 inches or two smaller rounds about 10 inches each If the dough resists and shrinks allow it to relax uncovered for five minutes before stretching again to prevent tearing

Build the Base:

Scatter the minced garlic evenly over the stretched dough to infuse the base with flavor Next use a spoon to spread the ricotta in small clouds across the surface Then sprinkle the mozzarella evenly so every bite gets some melty cheese

Bake the Pizza:

Transfer the topped dough to your heated stone or baking sheet Slide it into the oven and bake for about eight to ten minutes watching for a deeply golden crust and bubbling cheese

Prepare the Arugula Salad:

While the pizza bakes toss the fresh arugula in a medium mixing bowl with olive oil and grated Parmesan Make sure all the leaves are lightly coated so they keep their crunch without wilting

Finish and Serve:

As soon as the pizza is out of the oven tear or gently scatter the prosciutto over the hot cheese letting it warm through Slice the pizza and heap generous handfuls of the arugula mixture over each piece Drizzle the whole pizza with balsamic glaze for a bright sweet finish

Pin it

My favorite part of this pizza is the creamy pockets of ricotta that ooze with every bite There is a warm memory of sharing slices on our porch in early summer the peppery greens paired so well with a lemony side salad we ate the whole pie in one go

Storage Tips

If you have leftover pizza let it cool completely before storing Place slices in a single layer in an airtight container in the refrigerator for up to three days For best results reheat in a hot oven or skillet so the crust crisps again but be sure not to pile on more arugula until just before serving as it will wilt

Ingredient Substitutions

You can swap prosciutto for thinly sliced salami or cooked bacon if you prefer a different cured meat For a vegetarian version skip the prosciutto entirely or add extra arugula and roasted veggies Lovers of spice could add a sprinkle of crushed red pepper before baking

Serving Suggestions

Serve this pizza cut into small wedges for an elegant appetizer or pair with a simple tomato salad for a light meal It is especially good as part of a build your own pizza night where guests top their slices with more cheese or chili flakes

Cultural Origins

Arugula and prosciutto on pizza are typical in Northern Italy where fresh greens and quality cheeses top wood fired pies Ricotta’s creaminess offers a fun twist on the usual tomato sauce base and the balsamic glaze brings an unmistakable Italian tang

Pin it

Every pizza you make gets tastier as you trust your dough handling and oven timing There is nothing quite like the mingling scent of baking crust with garlic and melty cheese while you toss up that arugula salad on the side

Frequently Asked Questions

→ How do I prevent the pizza dough from shrinking while shaping?

Let the dough rest for a few minutes if it resists stretching. This relaxes the gluten, making it easier to shape.

→ What’s the best way to achieve a crisp crust?

Preheat your oven and pizza stone thoroughly. Baking at the highest temperature helps create a golden, crisp base.

→ Can I substitute another cheese for ricotta?

Yes, try fresh goat cheese or mascarpone for a slightly different creamy texture and flavor.

→ How should I dress the arugula before topping?

Toss the arugula with olive oil and Parmesan just before serving for fresh flavor and texture.

→ Is homemade balsamic glaze necessary?

Bottled balsamic glaze works well, but you can reduce balsamic vinegar on the stove to make your own if desired.