Prosciutto & Arugula Pizza top down shot
Recipe

Prosciutto & Arugula Pizza

A golden, crispy Palermo’s PINZZA™ brushed with olive oil and toasted to perfection, then topped with delicate slices of prosciutto, fresh arugula lightly dressed in olive oil, and finished with shaved Parmigiano Reggiano. A simple, elevated combination of crisp texture, savory richness, and bright, fresh flavor.

Ingredients

  • 1 each 12x8” fully cooked Palermo’s PINZZA™
  • 1 oz olive oil
  • 7 slices prosciutto
  • 1 cup arugula, lightly dressed with olive oil
  • ¼ cup shaved Parmigiano Reggiano

Instructions

  1. Place PINZZA™ on a pizza screen or pan.
  2. Brush the surface and edges evenly with olive oil.
  3. Bake at 475–500°F for 3–4 minutes, until the crust is golden, crisp, and heated through.
  4. Remove from oven and evenly layer 7 slices of prosciutto over the warm crust.
  5. Toss arugula lightly with olive oil and place 1 cup dressed arugula over the prosciutto.
  6. Finish with ¼ cup shaved Parmigiano Reggiano.
  7. Slice and serve immediately.

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