Main Dish | August 9, 2015

Prosciutto and Arugula Alfredo Pizza

We kinda sorta started to make a fun e-recipe book last year, but for one reason or another, it didn’t happen. BUT one good thing that came about was a whole bunch of new recipes we came up with! I had forgotten about this one just hiding, waiting to be brought back to life.

An overhead shot of a Prosciutto and Arugula Alfredo Pizza cut into slices

I love this pizza dough because you slap it all together, and there’s no legit rising time. It rises while you prep your toppings, and that’s all it really requires. It’s perfect. I happened to run out of shortening so I used canola oil and loved it. Slightly crunchy bottom and crust with a pillowy soft middle. It only takes 10 minutes to put together, less time than it would take to rip open a package of pre-made stuff and decipher its ingredients.

An overhead shot of rolled out pizza dough ready for making a Prosciutto and Arugula Alfredo Pizza

I adapted this alfredo sauce for a garlicky one that bakes up nice and creamy, and the salty prosciutto and onion make you just wanna eat it right there…

An overhead shot of a Prosciutto Alfredo Pizza on brown paper

I’ve always thought lettuce on pizzas was a bit of a misnomer. Like if you’re gonna have a pizza, HAVE A PIZZA. Don’t give me salad pretending to be pizza. Until I tried a creation at a restaurant that inspired this pizza. And especially if you load it up with freshly-grated parmesan.

Prosciutto and Arugula Alfredo Pizza with parmesan getting sprinkled on top

Use arugula. It’s perfect with its peppery undertones. Chop up the rest of your prosciutto, squeeze a couple of lemons over it, add salt and pepper, and mix it all together. Give it a couple minutes and the zesty arugula prosciutto salad will wilt and soften a bit into the perfect compliment for the alfredo pizza.

A side shot of a prosciutto and Arugula Alfredo Pizza with a pizza wheel at the side

My brother came over for dinner as he’d been playing mom for the week and he and my nephews had been chicken nugget-PBJ-and-cereal’ed out. He brought his camera and helped with the photography (hallelujah, because have you ever tried to make dinner, wrangle 4 kids 4 and under, and take photos of said dinner? there were lots of green tongues from popsicles and plenty of wrestling and headlocks on the floor).

An overhead shot of a Prosciutto and Arugula Alfredo Pizza with a slice cut out

He said it was better than any pizza he’s ever had at a restaurant so I guess I’ll take that as a compliment.

5 from 1 vote
Prosciutto and Arugula Alfredo Pizza
Prep Time
25 mins
Cook Time
20 mins
Total Time
45 mins

Homemade pizza dough that's light, fluffy and crispy topped with alfredo sauce, prosciutto and arugula. 

Course: Main Course
Cuisine: American
Keyword: Alfredo Pizza, White Pizza
Servings: 6 servings (1 large, thick-crust pizza, or you can split dough into two thinner-crust pizzas)
Calories: 600 kcal
Author: Stephanie
Pizza Dough
  • 2-3 c flour
  • 1 c warm water
  • 1 T granulated sugar
  • 1 t salt
  • 1 T canola oil
  • 1 T yeast
Garlic Alfredo Sauce
  • 1/2 c butter
  • 3/4 c heavy whipping cream
  • 1 c freshly-grated parmesan cheese
  • 3 cloves garlic minced
  • 1/4 t salt
  • 1/4 t pepper
  • 1/8 t freshly-grated nutmeg
  • 2 slices prosciutto chopped
  • 1/4 yellow onion finely minced
Arugula Lemon Salad
  • 4 oz. prosciutto chopped
  • several handfuls arugula
  • juice of 1-2 lemons
  • 1/4 c freshly-grated parmesan cheese
  • salt
  • pepper
  1. Prepare dough by combining 1 1/2 c flour and remaining ingredients in mixer. Begin mixing dough, and slowly add flour 1/2 c at a time until dough is pulling away from sides of the bowl and has formed a ball. Continue to knead for about 5 minutes. It will be tacky. Cover with towel and let sit.
  2. Make alfredo sauce. Add butter, cream, cheese, garlic, salt, pepper, and nutmeg into saucepan and heat on low/medium, stirring intermittently. Bring just to a simmer and then turn heat down to lowest setting to keep warm as it continues to thicken. Stir occasionally until ready to use.
  3. Preheat oven (and pizza stone if you have it) to 425 degrees. Line baking sheet with parchment paper and sprinkle 1 t cornmeal on it if you have it. Roll dough out on counter with rolling pin and lay on parchment paper. Prick with fork all over. Bake 5 minutes and remove from oven.
  4. Spread alfredo sauce, some of the chopped prosciutto, and minced onion over slightly-baked pizza crust and place back into oven. Bake another 10 minutes, or until crust is golden brown. Remove from oven.
  5. Prepare arugula salad by mixing arugula with remaining chopped prosciutto, lemon juice, and salt and pepper. Spread over hot pizza and top with parmesan cheese. Serve immediately.
Nutrition Facts
Prosciutto and Arugula Alfredo Pizza
Amount Per Serving
Calories 600 Calories from Fat 387
% Daily Value*
Fat 43g66%
Saturated Fat 23g144%
Cholesterol 109mg36%
Sodium 1111mg48%
Potassium 151mg4%
Carbohydrates 37g12%
Fiber 1g4%
Sugar 2g2%
Protein 16g32%
Vitamin A 1075IU22%
Vitamin C 1mg1%
Calcium 279mg28%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.

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