Shrimp and Prosciutto Pizza with Fresh Arugula

Name: Shrimp and Prosciutto Pizza with Fresh Arugula
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces, weight Fresh Pizza Dough; Flour, As Needed For The Work Surface; 2 ounces, weight Raw Shrimp, Peeled And Deveined; 1 clove Garlic, Finely Minced; 2 pinches Red Chili Flakes; 1/4 cups Marinara Sauce, Or Your Choice Of Tomato Sauce; 2 Fresh Basil Leaves, Torn Into Pieces; 2 Tablespoons Shredded Mozzarella; 2 ounces, weight Fresh Bufala Mozzarella, Sliced And Patted Dry; 1/2 Shallot, Peeled And Thinly Sliced; 2 slices Prosciutto, Torn In Pieces; 1 cup Arugula Leaves; Kosher Salt To Taste; Premium Extra Virgin Olive Oil, For Drizzling

Servings: persons

4 ounces, weight Fresh Pizza Dough
Flour, As Needed For The Work Surface
2 ounces, weight Raw Shrimp, Peeled And Deveined
1 clove Garlic, Finely Minced
2 pinches Red Chili Flakes
1/4 cups Marinara Sauce, Or Your Choice Of Tomato Sauce
2 Fresh Basil Leaves, Torn Into Pieces
2 Tablespoons Shredded Mozzarella
2 ounces, weight Fresh Bufala Mozzarella, Sliced And Patted Dry
1/2 Shallot, Peeled And Thinly Sliced
2 slices Prosciutto, Torn In Pieces
1 cup Arugula Leaves
Kosher Salt To Taste
Premium Extra Virgin Olive Oil, For Drizzling

1
One hour before baking, preheat the oven to 500 F with a pizza stone on the lower rack.
2
If baking the pizza on a sheet, put the pan in the preheated oven 30 minutes before baking.
3
Sprinkle a work surface with flour.
4
Hold the piece of dough in your hands and add more flour as needed so it wont stick to your hands.
5
Gently stretch and fold the dough underneath itself to create a ball.
6
Allow the dough to rest, covered with plastic wrap on the work surface for about 20 minutes.
7
While dough is resting, mix the shrimp, garlic, chili flakes, pinch of kosher salt, and drizzle of olive oil in a small bowl.
8
Set aside.
9
When the dough has rested, flatten it with your hands and use a floured rolling pin to make a crust thats about 1/8 of an inch thick.
10
Transfer the dough to a pizza peel (if baking directly on stone) or onto a baking sheet.
11
Spread the marinara sauce on top of the crust so it creates a thin, even layer.
12
Sprinkle the fresh basil, cheese, shallots, and shrimp all over the pizza.
13
Lower the oven temperature to 450 F. If using a pizza peel, carefully slide the pizza in the oven onto the stone.
14
If using a baking sheet, place the baking sheet with the pizza on it into the oven.
15
Bake for 12-15 minutes, rotating the pizza midway for even cooking.
16
In the last 1-2 minutes of baking, add the prosciutto to the pizza and continue baking.
17
When done, remove the pizza from the oven and top with fresh arugula.
18
Drizzle the top of the pizza with olive oil and serve.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 ounces, weight Fresh Pizza Dough, Flour, As Needed For The Work Surface, 2 ounces, weight Raw Shrimp, Peeled And Deveined, 1 clove Garlic, Finely Minced, and more.

Yes, Shrimp and Prosciutto Pizza with Fresh Arugula falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!