Garlic Prosciutto Pizza with Kalamatas

Prep Time: 10 min Cook Time: 16 min
Servings: 2 Skill Level: easy

With a garlic olive oil sauce, this quick weeknight white pizza is bursting with flavor. Peppery arugula adds a bright freshness paired with two kinds of cheese, prosciutto, and kalamata olives. A drizzle of balsamic adds acidity to balance out all the flavors.


  • 1 12 to 14-inch pre-made pizza crust or dough
  • 1 tablespoon extra-virgin olive oil
  • 2 cloves garlic, minced or pressed
  • 2/3 cup grated low-moisture mozzarella
  • 1/3 cup ricotta, drained if needed
  • 2oz prosciutto
  • ½ cup Pearls Kalamata Olives, halved
  • 1 cups arugula
  • 1 teaspoon fresh lemon juice
  • ½ tablespoon balsamic vinegar
  • Red pepper flakes, for garnish

Cooking Instructions

  1. Heat the oven to 500°F. If you have a pizza stone, keep it in the oven while it preheats. Otherwise, preheat a large baking sheet.
  2. If using dough, stretch or roll the dough on a floured piece of parchment paper to a 12-inch round. Par-bake the crust for 6 minutes, until just set. If using a pre-made crust, no need to par-bake.
  3. Brush the crust with olive oil and sprinkle with garlic. Top with mozzarella and dollop ricotta over the top. Top with prosciutto and kalamata olives.
  4. Slide into the oven on the pre-baked pizza stone or baking sheet, and bake for 6-8 more minutes, until the crust is lightly browned and crisp.
  5. Meanwhile toss the arugula in lemon juice. To serve, top pizza with arugula and drizzle with balsamic vinegar. Serve immediately with red pepper flakes on the side.

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