Arugula & Prosciutto Pizza

Arugula & Prosciutto Pizza

7 Reviews
From: EatingWell Magazine, May/June 2009

Sautéed onions, prosciutto and fontina cheese flavor this white pizza. Topping the hot-out-of-the-oven pizza with fresh greens and diced tomatoes gives it a delicious, summery twist. We use store-bought pizza dough to keep it quick. Serve with: Crunchy vegetables and your favorite dip.

Ingredients 6 servings

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  • 1 pound prepared pizza dough, preferably whole-wheat
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, halved and thinly sliced
  • 2 ounces very thinly sliced prosciutto, cut into thin strips (about ½ cup)
  • ¼ teaspoon crushed red pepper
  • 1 cup shredded fontina or part-skim mozzarella cheese
  • 2 cups packed coarsely chopped arugula
  • 1 cup chopped tomato


  • Active

  • Ready In

  1. Position oven rack in the lowest position; preheat to 450°F. Coat a large baking sheet with cooking spray.
  2. Roll out dough on a lightly floured surface to about the size of the baking sheet. Transfer to the baking sheet. Bake until puffed and lightly crisped on the bottom, 8 to 10 minutes.
  3. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add onion, prosciutto and crushed red pepper and cook, stirring, until the onion is beginning to brown, about 3 minutes.
  4. Spread the onion mixture evenly over the crust and top with cheese. Bake until crispy and golden and the cheese is melted, 8 to 10 minutes. Remove from the oven and top with arugula and tomato.

Nutrition information

  • Serving size: 1 slice
  • Per serving: 306 calories; 15 g fat(4 g sat); 2 g fiber; 33 g carbohydrates; 13 g protein; 16 mcg folate; 28 mg cholesterol; 3 g sugars; 1 g added sugars; 604 IU vitamin A; 7 mg vitamin C; 117 mg calcium; 0 mg iron; 600 mg sodium; 136 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 2 starch, 1 high-fat meat, 1 fat

Reviews 7

June 09, 2014
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By: EatingWell User
Absolutely delicious! Used the olive oil pizza dough recipe from Artisan Bread in 5 Minutes a Day. Topping was outstanding - we also tossed the arugula and diced tomatoes with olive oil and balsamic vinegar prior to mounding on the top. A keeper recipe. Pros: easy, flavorful
May 03, 2013
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By: EatingWell User
loved it! cooked the onions with a bit of pisco and it enhaced the spicy flavour. teally good.
July 16, 2010
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By: EatingWell User
We loved this recipe. Easy to make, fast. Loved it!
June 06, 2010
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By: EatingWell User
LOVED LOVED LOVED this pizza! It was easy to make, too: the most arduous task was shredding the fontina cheese--even the rolling of the dough went smoothly and quickly. And my tomato-hating husband ate up his slices with verve, without picking out the tomatoes. Highly recommended! My only question is: what to do with leftovers? We're letting our cold slices rest on the counter for 15 minutes instead of reheating because we're not sure how the arugula will behave in the standard or the microwave oven. Any thoughts? Thanks! -Arugula Lover
April 07, 2010
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By: EatingWell User
This pizza was REALLY easy and so good. Like a previous poster, I used whole wheat Boboli Crust and it turned out great. I ate it cold the next day (didn't want to wilt the arugula) and it was still awesome.
March 29, 2010
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By: EatingWell User
This is easy & so delicious! Made it tonight with friends and everyone loved it. I used spinach in lieu of arugula, and it worked really well. I make a lot of homemade pizza, so I used my own whole wheat crust- there are recipes on this site. It only takes about 10 minutes to make. This was even more delicious than some of the traditional styles I like... even without the marinana sauce!
March 11, 2010
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By: jordanhorowitz
Delicious and super easy. I used a whole wheat Boboli crust. Also, mounded lots of arugula and tossed the tomatoes with a very small bit of balsamic vinegar to add a touch more acid to the mix.
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