Gourmet Arugula
Parma Ham Pizza (Prosciutto e Rucola)
A sophisticated Italian classic featuring a blistered kiln-fired crust topped with peppery fresh arugula, silky Parma ham, and a sweet balsamic glaze drizzle.
Prosciutto e Rucola is a beloved modern classic of the Italian pizzeria, celebrated for its vibrant contrast of temperatures and textures. The heat of the freshly baked crust gently wilts the cool arugula, while the delicate Parma ham is added last to preserve its buttery, cured texture without the toughening effects of the oven.
Ingredients
- 250 g pizza dough
- 3 tbsp tomato sauce
- 100 g fresh mozzarella cheese
- 50 g fresh arugula
- 4–6 slices Parma ham (Prosciutto di Parma)
- 1 tbsp balsamic glaze
- optional parmesan cheese shavings
Instructions
- 1Spread the tomato sauce
Begin by placing a portion of smooth tomato sauce onto the center of the raw pizza dough. Use the back of a metal ladle to spread the sauce in an outward circular motion, ensuring an even layer while leaving a clean border for the crust to puff up and crisp in the oven.
Tip: Apply the sauce in a steady spiral from the center to the edges to maintain a consistent thickness throughout. - 2Add the fresh mozzarella
Tear pieces of fresh mozzarella cheese into bite-sized chunks and distribute them evenly over the tomato sauce. Spacing the cheese out ensures it melts evenly without drowning the sauce, creating a balanced flavor in every bite.
Tip: If using fresh mozzarella from liquid, pat it dry with a paper towel first to prevent the pizza from becoming too watery during baking. - 3Bake the pizza in the kiln
Carefully slide the prepared pizza dough into a high-temperature kiln oven using a metal pizza peel. The intense heat is crucial for creating a traditional crispy crust with characteristic charred spots in just a few minutes.
Tip: Ensure the pizza peel is lightly dusted with flour or cornmeal so the dough slides off easily without sticking. - 4Top with fresh arugula
After removing the pizza from the oven, scatter a generous layer of fresh arugula leaves over the hot surface. The residual heat from the crust will slightly wilt the greens, releasing their signature peppery aroma.
Tip: Use chilled, dry arugula to ensure it maintains a nice contrast in texture against the warm pizza crust. - 5Top with Parma ham and garnishes
Once the pizza is baked and topped with fresh arugula, carefully drape thin slices of pink prosciutto ham across the top. To finish, drizzle a decorative spiral of balsamic glaze and add fine shavings of parmesan cheese as shown in the final presentation.
Tip: Adding the ham and glaze after baking preserves the vibrant colors and prevents the balsamic from soaking into the crust.
