Arugula & Prosciutto Pizza with Balsamic Glaze

Best arugula recipes? Try my Arugula & Prosciutto Pizza! Salty, peppery, and ready in 35 mins. A taste of Italy at home. Get the recipe now!

Alright, let's dive into this Arugula & Prosciutto Pizza recipe! Ever feel like jazzing up pizza night? This recipe is perfect for that.

Arugula Recipes: Pizza Perfection

Honestly, this isn't your average Friday night takeaway. We are making arugula recipes shine. This pizza boasts peppery arugula , salty prosciutto, and sweet balsamic.

A Little Bit of Italy on Your Plate

This pizza gives a nod to italian flavors. it's not technically traditional, but it feels italian. it's a medium-difficulty recipe, ready in about 35 minutes.

It serves 4 people and can be a fun choice when thinking of salad side dishes and also mediterranean diet recipes .

Why This Recipe Rocks

Oh my gosh, the health benefits ! arugula is packed with vitamins and antioxidants. this pizza elevates date night but doesn't replace best salad recipes .

It is also perfect for a fancy weeknight.

This pizza stands out because of its fresh, vibrant flavors. The balsamic glaze adds that je ne sais quoi . It’s a definite palate pleaser! Now, let's talk ingredients.

Ingredients & Equipment: Arugula Pizza Perfection!

Alright, let's talk ingredients. Good arugula recipes start with quality ingredients, right? This pizza needs fresh stuff. Trust me. It makes all the difference.

Main Ingredients for Arugula Recipes

We're making a pizza, so think layers. Here's the breakdown, with measurements you can actually use.

• Dough: 1 pound (450g) . Fresh is best. Many local pizzerias sell dough!
• Marinara: ½ cup (120ml) . Go for a good quality jar, or make your own if you're feeling fancy.
• Mozzarella: 8 ounces (225g) , thinly sliced. Fresh mozzarella melts so beautifully.
• Prosciutto: 4 ounces (115g) , thinly sliced. Salty, delicious goodness!
• Arugula : 4 ounces (115g) , fresh, washed, and really dry. Nobody wants a soggy pizza.
• Olive oil: 2 tablespoons .
• Balsamic vinegar: ½ cup (120ml) .
• Brown sugar: 2 tablespoons .

Seasoning Notes and Flavour Boosters

This pizza isn't just about the ingredients. It's about how they play together.

• Essential Spice Combinations: A pinch of red pepper flakes adds a subtle kick. Season with salt and pepper.
• Flavor Enhancers and Aromatics: Balsamic glaze is the magic. Don't skip it. I love using brown sugar in the balsamic glaze. It gives it such a rich, almost caramel-like flavour. Seriously, try it.
• Quick Substitution Options: No prosciutto? Speck works great. No fresh mozzarella? Low-moisture will do.

Equipment Needed: Keep it Simple

You don't need a fancy kitchen. Basic is fine.

• Essential Tools: Pizza stone or baking sheet. Rolling pin. Saucepan.
• Household Alternatives: No pizza peel? Use a large spatula. No pizza stone? The oven rack will work, but a baking sheet will protect your oven from drippings.

I remember the first time I made this. My dough was awful . It stuck to everything! So, learn from my mistakes: flour is your friend. Don't be shy with it.

This best salad recipes can easily become something else that is not a salad, but a pizza. many of the mediterranean diet recipes involve similar ingredients than arugula recipes like beet salad recipes with feta salad .

You can use beets to prepare this pizza if you like beet recipes . this salad side dishes can be part of your arugula salad recipes .

Alright, let’s talk pizza! Forget the greasy takeout. I'm about to share my go-to Arugula & Prosciutto Pizza with Balsamic Glaze. Honestly, it's easier than you think, and way more impressive.

Prep Like a Pro

First, mise en place . Sounds fancy, right? It just means getting organised.

• Balsamic Glaze is the first priority. Pop vinegar and sugar in a pan.
• Slice your mozzarella super thin. Thin cheese melts better, you know?
• Wash your arugula and dry it well. Soggy arugula ? No thanks!

Pizza Time: Step-by-Step

This arugula recipe will blow your mind with its simplicity. Follow these easy steps!

1. Simmer balsamic and sugar until syrupy. About 10- 15 minutes . Watch it closely!
2. Blast your oven to 475° F ( 245° C) . A pizza stone helps, but a baking sheet works too.
3. Stretch your dough. Aim for about 12-14 inches . Don't stress perfection.
4. Spread marinara, then mozzarella. Simple, right?
5. Bake for 12- 15 minutes . Crust should be golden, cheese bubbly.
6. Top with prosciutto and fresh arugula . Don't be shy with the arugula !
7. Drizzle with balsamic glaze. Season to taste, and serve immediately.

Pro Tips for Pizza Perfection

Want to take this from good to OMG ? Here's what I've learned!

• Crisp Prosciutto: Briefly pan-fry prosciutto. This adds an extra layer of flavour and texture to this pizza. It's totally worth it!
• Don't overload : Too many toppings make a soggy pizza.
• Make ahead glaze: The glaze can be made days in advance. Just store it in the fridge.

This pizza is a winner. think about adding a simple beet salad on the side. this best salad recipes pairing makes an awesome meal, especially if you are following mediterranean diet recipes .

If you love beet recipes , a beet salad recipes can be an excellent choice, or even a feta salad ! don't forget the salad side dishes .

I like to keep it simple. give this a go and impress your mates!

Alright, let's talk pizza and those little green leaves! this arugula & prosciutto pizza isn't just a recipe. it's a mood , you know? peppery arugula recipes are always a good shout, especially when balanced with salty prosciutto.

Recipe Notes: Making Pizza Night Epic

This section? It's all about making your pizza sing . We'll cover everything, from making it a showstopper to keeping those leftovers fresh. Plus, some ideas to mix it up!

Serving Suggestions: Let's Get Fancy (But Not Too Fancy)

Think of this pizza as the star. but even stars need their supporting cast. i love plating it on a wooden board.

Makes it feel all rustic and italian, doesn’t it? for sides? honestly, keep it simple. a fresh beet salad would be lovely.

Or some olives and crusty bread. maybe pair it with an aperol spritz? boom. instant summer vibes. you could also consider other salad side dishes .

Storage Tips: Saving Pizza for Later (If There Is Any)

Okay, so you've got leftovers. first of all, well done on your restraint! pop leftover slices in an airtight container.

They'll keep in the fridge for a couple of days. freezing? not ideal with the arugula, it gets a bit sad.

To reheat, a hot oven is best to crisp it up. avoid the microwave unless you like soggy pizza. no one likes soggy pizza.

Variations: Mix It Up, Buttercup!

Want to go vegetarian? no problem! just skip the prosciutto. maybe add some roasted red peppers or grilled zucchini. feeling healthy? ditch the pizza dough.

Use a giant portobello mushroom as a base! for a seasonal twist, use butternut squash and sage in autumn. you can even look into beet recipes for an extra splash of colour.

I love the idea of using a feta salad or just a beet salad as a side or a topping as well.

Many of these ingredient combos are staples of mediterranean diet recipes .

Nutrition Basics: Good For You(ish)!

Alright, so it's pizza. let's not pretend it's a kale smoothie. but! arugula is packed with vitamins! prosciutto adds protein.

And, hey, everything in moderation, right? i'm honestly not a nutritionist, but it's better than a takeaway, innit? plus, arugula salad recipes can be surprisingly healthy depending on what you add to it.

Here’s a stat for ya: people who eat more greens are generally happier. i may have made that up. but it sounds good, eh? if you have not tried arugula recipes yet then this is the sign that you were looking for!

So there you have it! this best salad recipes is a winner. get in the kitchen and give it a go! you won't regret it.

Trust me, even a dodgy pizza is better than no pizza at all. get cooking, you legend!

Frequently Asked Questions

Can I make this arugula and prosciutto pizza ahead of time?

While the pizza is best enjoyed fresh from the oven, you can prep some components in advance. The balsamic glaze can be made a day or two ahead and stored in the refrigerator. You can also slice the mozzarella and prosciutto in advance. However, wait to assemble and bake the pizza until just before serving to prevent a soggy crust. Think of it like a cuppa - best enjoyed straight away!

I'm not a fan of prosciutto. What's a good substitute for this arugula recipe?

No worries, mate! If prosciutto isn't your cup of tea, you can easily swap it out. Speck, another type of cured ham, would be a good alternative. Alternatively, you could use thinly sliced cooked ham or even leave it out altogether for a vegetarian option and add some roasted vegetables like bell peppers or mushrooms instead to complement the arugula.

How do I store leftover arugula pizza? Will it still be good the next day?

Leftover pizza is practically a national treasure! Store any leftover arugula pizza in an airtight container in the refrigerator. It's best consumed within 1-2 days. The arugula might wilt a bit, but the flavor will still be delicious. You can reheat it in the oven or microwave, but for a crispy crust, the oven is always your best bet. A quick zap in a hot skillet works wonders too!

Arugula can be quite peppery. How can I tone down the bitterness in these arugula recipes?

That's a fair point; arugula's peppery kick isn't for everyone. You can mellow it out by tossing it lightly with olive oil and a squeeze of lemon juice before adding it to the pizza. Another trick is to pair it with sweeter elements like the balsamic glaze and creamy mozzarella, which balance the bitterness beautifully. Alternatively, you could use baby arugula, which is milder in flavor.

What are the nutritional benefits of adding arugula to pizza? Is it actually good for you?

Absolutely! Arugula is a nutritional powerhouse disguised as a leafy green. It's low in calories and packed with vitamins A, C, and K, as well as folate and antioxidants. Adding it to your pizza not only boosts the flavor but also provides a healthy dose of nutrients. Think of it as your one-a-day... of greens on pizza!

My balsamic glaze ended up too thick or too thin. How do I fix it?

Ah, the Goldilocks problem of balsamic glaze! If it's too thick, simply add a teaspoon of water at a time, stirring until you reach the desired consistency – think syrupy rather than toffee-like. If it's too thin, continue simmering it over low heat, stirring occasionally, until it reduces further. Patience is key, just like waiting for the kettle to boil for the perfect cuppa.

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