Creamy Arugula Ricotta Cheese Pizza with prosciutto, a drizzle of balsamic glaze, and peppery arugula. It’s cheesy, savory, and just a little sweet—the perfect balance of flavors for your next homemade pizza.
Recipe Overview
Time: 20 Minutes -10 minutes to assemble the pizza, 8 minutes for it to bake, and 2 minutes for the finishing touches.
Ingredients: Pizza dough, garlic, ricotta cheese, mozzarella, arugula, parmesan cheese, prosciutto, balsamic glaze, and olive oil.
Ease: This is a super easy pizza to make. You just need to assemble the pizza, bake, and serve!
Ingredients & Substitutions
Pizza Dough - Use store-bought or Homemade Pizza Dough. See below for tips on working with pizza dough.
Garlic - Two cloves give the pizza a light garlic flavor. Feel free to use more or less, depending on your taste.
Ricotta Cheese - Whole milk ricotta is best here. It’s creamy and holds up well to high heat without curdling.
Mozzarella - Adds melty, stretchy cheesiness to the pizza. Use low-moisture shredded mozzarella for the best texture or fresh mozzarella for a softer, more delicate result.
Baby Arugula - Adds a peppery taste. Baby arugula is ideal—it’s tender and milder in flavor. You can use baby spinach or mixed greens if you prefer something milder.
Parmesan Cheese - This gets tossed with the arugula for extra savory flavor, but you can skip it if needed or substitute it with Pecorino Romano or Grana Padano.
Prosciutto - Adds a salty, savory finish. Alternatives could be crisped pancetta or bacon bits.
Balsamic Glaze - If you can find it, make your own by simmering ½ cup of balsamic vinegar in a small saucepan until thick and syrupy (about 10–15 minutes). Stir in 1–2 teaspoons of honey or brown sugar for extra sweetness.
Full ingredient list with quantities in the recipe card below
How to Make Ricotta Cheese Pizza
Step 1 | Assemble Pizza
Stretch the pizza dough into one large circle. Top with minced garlic, spread ricotta over the surface, and sprinkle mozzarella evenly.
Step 2 | Bake Pizza and Toss Arugula
Bake the pizza for 8–10 minutes or until the crust is golden and the cheese is melted. While it bakes, toss the arugula with olive oil and grated Parmesan.
Step 3 | Top and Serve
Once the pizza is out of the oven, top it with torn prosciutto, slice it, then pile it on the arugula mixture, and finish with a drizzle of balsamic glaze.
Pizza Dough Tips
Tip 1: Let it come to room temperature
Cold dough is stiff and hard to stretch. Let your dough sit at room temperature for 30–60 minutes before shaping—it’ll be much easier to work with.
Tip 2: Don’t force it
If the dough keeps shrinking back as you stretch it, let it rest for 5–10 minutes.
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20-Minute Arugula Ricotta Pizza
Ingredients
- 1 pound pizza dough
- 2 garlic cloves minced
- 1 cup whole milk ricotta cheese
- ¾ cup shredded mozzarella cheese
- 2 cups baby arugula
- ¼ cup grated Parmesan cheese
- 1 tablespoon olive oil
- 3 oz prosciutto torn into pieces
- 1 tablespoons balsamic glaze
Instructions
- Preheat your oven to 500°F (or as high as it will go). If you're using a pizza stone, place it in the oven while it preheats to get it hot.
- Stretch the pizza dough into one large circle (about 13–14 inches) or two smaller ones (about 10 inches each). If the dough keeps springing back, let it rest for a few minutes before stretching again.
- Sprinkle the minced garlic evenly over the dough. Spread ricotta across the surface and add mozzarella evenly across the pizza.
- Bake for 8–10 minutes, or until the crust is golden and the cheese is melted.
- While the pizza bakes, toss the arugula with olive oil and grated Parmesan in a bowl.
- Once the pizza is out of the oven, top it with torn prosciutto pieces.
- Slice the pizza, then pile the arugula mixture on top and finish with a drizzle of balsamic glaze.
Notes
- Cold dough is stiff and rigid to stretch. Let your dough sit at room temperature for 30–60 minutes before shaping.
- If the dough keeps shrinking back as you stretch it, let it rest for 5–10 minutes.
Nutrition
The nutritional information provided is an estimate and may vary based on the ingredients used.
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