Prosciutto Arugula and Goat Cheese Pizza Recipe

Our Most Popular Pizza Of The Night

We celebrated my birthday Saturday by inviting many good friends over to make pizza in our new outdoor wood-burning oven. Everyone was asked to bring his or her favorite topping while we supplied the pizza dough, sauces, and cheese. I must have cooked over 24 pizzas before we were done.

Everyone got creative and came up with some interesting combinations. We tried artichokes, anchovies, pepperoni, pineapple, sausage, prosciutto (Italian ham), an assortment of olives, peppers, mushrooms, fresh tomatoes, sun-dried tomatoes, and I'm sure I'm forgetting some.

We tried mozzarella, goat, pecorino, Parmesan, and fresh buffalo mozzarella for cheese. There was tomato sauce, pesto sauce, garlic, and olive oil. Each pie was unique and a delight to sample.

When cooking pizza, the wood-burning oven ranges from 700°F to 800°F. The pies are thin-crusted and only about 8 inches in diameter, so they cook fast, about 3 to 4 minutes per pie.

Unfortunately, it was about 95°F outside on Saturday, so standing in front of the oven for over two hours was a test of endurance. I was reminded how uncomfortable it must be for professional chefs working 8 to 10 hours daily in a hot kitchen. Fortunately, I had an ice bucket filled with beer next to me, so I could grab ice to cool off and replenish my liquids.

There are many great pizza recipes, but I wanted to share this one from Wolfgang Puck's cookbook Pizza, Pasta, and More! I am a big fan of Chef Puck and find his recipes easy to follow, to the point, and most enjoyable.

We adapted his recipe by adding arugula to the pie. It is a favorite of my youngest daughter.

Recipe Notes

Chef Puck suggests using a pizza stone placed on the middle rack of your oven that has been preheated to 500° F. Before we had this wood-burning oven, I would use a pizza stone and can highly recommend them if you like to make pizza at home or even bread. They make a difference when trying to get the crust nice and crisp.

I like thin-crusted pizza, so roundness isn't as important to me as thickness. The thinner the pizza, the faster and crisper it cooks.

Prosciutto Arugula and Goat Cheese Pizza

A prosciutto, arugula, and goat cheese pizza is a gourmet delight that harmoniously blends savory, peppery, and tangy flavors, creating a sophisticated and satisfying culinary experience. The foundation of this pizza is a thin, crispy crust, providing a perfect base that doesn't overwhelm the toppings but complements their distinct flavors.

The prosciutto highlights this pizza’s delicate, salty taste and tender texture. It’s the perfect partner for the thin, crispy crust, which provides a light and crunchy base that doesn’t overshadow the toppings but enhances their unique flavors.

The prosciutto’s subtle saltiness is beautifully balanced by the fresh, peppery bite of arugula, which is generously scattered over the pizza, adding a vibrant color and a refreshing contrast to the richness of the prosciutto.

Goat cheese is crucial in this pizza, adding a creamy, tangy dimension. Its mild and slightly tart flavor enhances the overall taste without overpowering the other ingredients. The goat cheese melts into delightful pockets of creamy goodness, ensuring each bite is a perfect blend of textures and flavors, making this pizza a true gourmet delight.

Drizzled with a hint of extra virgin olive oil and perhaps a sprinkle of shaved Parmesan for an extra layer of umami, this pizza is often finished with a squeeze of fresh lemon juice, brightening the flavors and adding a zesty kick. A prosciutto, arugula, and goat cheese pizza is not just a meal but a celebration of balanced flavors and textures, making it a favorite for those who appreciate gourmet pizzas.

📖 Recipe

Print Recipe

5 from 3 votes

Prosciutto Arugula and Goat Cheese Pizza

Prep Time30 minutes mins

Cook Time12 minutes mins

Total Time42 minutes mins

Course: Main Course

Cuisine: Italian

Servings: 16 servings

Ingredients

• 12 ounces pizza dough
• ¼ cup pesto
• 1 cup mozzarella cheese grated
• 1 cup Fontina cheese grated
• 2 Roma tomatoes cut into thin slices
• 2 ounces prosciutto Italian ham, cut into thin strips
• 2 ounces goat cheese cut into small pieces
• ¼ teaspoon fresh oregano minced
• ¼ teaspoon fresh thyme minced
• 4 teaspoons Parmesan cheese freshly grated

Instructions

• Divide the dough in half for two pizzas. Stretch and roll the dough out on a floured surface to make 8-inch rounds.
• Brush each pizza round with Pesto and a layer of mozzarella, Fontina, tomatoes, prosciutto, goat cheese, oregano, thyme and Parmesan cheese.
• Bake the pies until the crusts are lightly browned. In the oven this will take about 10 to 12 minutes. In our wood burning oven, about 4 minutes.
• When the pie is done, remove it from the oven and place it onto a large cutting board or pizza pan and cut into slices with a pizza cutter.
• Delicious!!!