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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