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Prosciutto and aragula pizza
Prosciutto and aragula pizza

Prosciutto and aragula pizza

Preparation 10 minutes
Cooking time 12 minutes
Servings 4


  • 60 ml (1/4 cup) olive oil
  • 2 garlic cloves, finely chopped
  • 7 ml (1 1/2 tsp) herbes de Provence
  • 2 pizza dough balls
  • 2 250 g (1/2 lb) mozzarina balls, sliced
  • 500 ml (2 cups) grape tomatoes, cut in half
  • 8 slices of prosciutto
  • 500 ml (2 cups) arugula
  • 125 ml (1/2 cup) Parmesan shavings


  1. Preheat the oven to 230°C (450°F).
  2. In a bowl, mix together the oil, garlic and herbs. Stir and set aside.
  3. Flour the countertop.
  4. With a rolling pin or your hands, make 2 pizzas. Brush the pizzas with flavoured oil.
  5. Scatter the mozzarina slices on the pizzas.
  6. Top with the tomatoes, sliced side up.
  7. Bake in the oven for 12 minutes.
  8. Remove from the oven.
  9. Shred the slices of prosciutto with your hands and divide between the pizzas.
  10. Sprinkle with arugula and Parmesan shavings.
  11. Serve immediately.
Availability in stores