Arugula Prosciutto Pizza – Authentic Italian Grilling Perfection
Arugula Prosciutto Pizza is a traditional Italian dish from
Lazio, the region surrounding Rome. Crafted with Colavita ’00’ flour, fresh arugula, and savory prosciutto, this recipe delivers
a vibrant and wholesome Mediterranean experience.
Ready in just 160 minutes, it’s the pinnacle of lunch/dinner elegance.
The Story Behind Grilled Arugula Prosciutto Pizza
How to Make Grilled Arugula Prosciutto Pizza
Follow our traditional Roman technique for perfect results
Ingredients
- 5 cups (22½ oz) Colavita Italian “00” flour
- 1¾ teaspoons salt
- 1 teaspoon dry yeast
- 1¾ cups plus 2 tablespoons cool water (65F)
- 2 tsp Colavita organic extra virgin olive oil (for brushing bowl and dough)
- 4-5 oz fresh arugula
- 4-6 oz thinly sliced prosciutto
- 8 oz fresh mozzarella, torn into small pieces
- Extra Colavita organic extra virgin olive oil, for finishing
- Optional: Balsamic glaze, for drizzling
- Optional: Freshly grated Parmigiano Reggiano, for serving
The Preparation
- Prepare the Dough: In a large mixing bowl, whisk together the flour, salt, and dry yeast. Gradually add the cool water, mixing with a wooden spoon or by hand until a shaggy dough forms.
- Knead and Rise: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it becomes smooth and elastic. Lightly oil a clean bowl with 1 teaspoon of Colavita organic extra virgin olive oil, place the dough in it, turning to coat. Cover with a clean kitchen towel or plastic wrap and let rise in a warm place for 2 hours, or until doubled in size.
- Shape the Pizza Bases: Once risen, gently punch down the dough and divide it into 4 equal portions. Shape each portion into a smooth ball. Cover loosely and let rest for 15-20 minutes while you preheat your grill.
- Preheat the Grill: Preheat your gas or charcoal grill to high heat (around 500-550°F / 260-290°C). Clean the grates thoroughly and brush lightly with oil to prevent sticking.
- Stretch the Dough: On a lightly floured surface, carefully stretch or roll one dough ball into a rough 10-12 inch circle. Try to keep the edges slightly thicker for a good crust.
- Grill the First Side: Lightly brush one side of the stretched dough with Colavita organic extra virgin olive oil. Carefully place the oiled side down onto the hot grill grates. Grill for 2-3 minutes, until the bottom is lightly charred and bubbles appear on top.
- Add Toppings: Using a pizza peel or large spatula, flip the crust over. Quickly scatter a quarter of the torn fresh mozzarella over the grilled side. Close the grill lid to help the cheese melt and the second side of the crust to cook, about 2-3 minutes.
- Finish and Garnish: Once the cheese is melted and bubbly and the crust is cooked through, carefully remove the pizza from the grill. Immediately top with a generous handful of fresh arugula and thinly sliced prosciutto. Drizzle with extra Colavita organic extra virgin olive oil.
- Serve: Slice the pizza and serve immediately. For an extra touch, you can drizzle with balsamic glaze or sprinkle with freshly grated Parmigiano Reggiano. Repeat with the remaining dough and toppings.
Expert Tips for Best Results
For an impeccably crispy crust, ensure your grill is scorching hot before placing the dough. A quick grill on one side creates the perfect base for toppings, preventing a soggy pizza.
To amplify the inherent flavors, always use high-quality, freshly sliced prosciutto and vibrant, peppery arugula. A final drizzle of premium Colavita organic extra virgin olive oil after grilling will awaken every note.
Leftover pizza is best enjoyed immediately, but if you must store it, refrigerate slices in an airtight container for up to 2 days. Reheat gently in a pan or oven to regain some crispness, avoiding the microwave.
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Wellness Note
This pizza, when prepared with quality ’00’ flour and abundant fresh vegetables like arugula, embodies the Mediterranean diet’s emphasis on fresh produce, quality fats, and lean proteins. It’s a balanced meal that supports heart health and sustained energy.
Frequently Asked Questions
Is this recipe authentic?
Yes, this recipe embraces traditional Italian methods for pizza dough and incorporates classic flavor pairings like prosciutto and arugula. While grilled pizza is a modern adaptation, the commitment to fresh, high-quality ingredients and balanced flavors is authentically Italian.
Can I make it ahead?
While best served fresh, you can prepare the dough ahead of time and refrigerate it for up to 2-3 days. Baked pizza can be stored in an airtight container in the fridge for up to 2 days and reheated in a hot oven or on a stovetop for a crisper crust.
Is it healthy?
Made with quality ’00’ flour, fresh arugula, and savory prosciutto, this pizza offers a good balance of carbohydrates, protein, and beneficial nutrients from the greens. Using organic extra virgin olive oil adds healthy monounsaturated fats. It’s a satisfying and wholesome choice as part of a balanced diet.
