Prosciutto with Arugula and Parmesan

Preparation info
  • Makes one 12 inch round pizza Serves


    • Difficulty


Appears in

By Pete Evans

Published 2012

  • About

This is the most popular pizza at my restaurants and it’s the simplest to make. The beauty of this lies in the fabulously fresh ingredients that adorn the pizza once it has come out of the oven. You need the best-quality prosciutto or Spanish jamón sliced as thinly as possible so that you can see through it. Add to that some peppery arugula leaves and superior-quality Parmigiano Reggiano that you can either shave or finely grate. Some people like to cook the prosciutto on the pizza, which i