Name: Neapolitan Pizza with Prosciutto and Arugula
Prep time: 20 min
Cook time: 3 min
Total time: 23 min
Yield: 2 pizzas
Cuisine: Italian cuisine
Ingredients: 250 g 00 flour (for dough and dusting); 150 g san marzano tomatoes (crushed, for sauce); 125 g fresh mozzarella (drained and torn into small pieces); 70 g prosciutto (thinly sliced); 50 g arugula (fresh); 2 tbsp parmesan cheese (freshly grated); 1 tbsp extra virgin olive oil (plus more for drizzling); 0.5 tsp salt; 0.5 tsp instant yeast; 160 ml water (lukewarm)

A perfectly blistered Neapolitan pizza, topped with fresh mozzarella, vibrant red tomato sauce, delicate prosciutto, and peppery arugula, is artfully plated and ready for enjoyment.

Experience the sophisticated flavors of Naples with this Neapolitan pizza, a true celebration of delicate textures and fresh ingredients. The base is an authentic, airy crust with a signature leopard-spotted, charred cornicione, providing the perfect foundation for premium toppings. A light, vibrant San Marzano tomato sauce creates a subtle sweetness, beautifully contrasting with creamy fresh mozzarella. Once baked to perfection, the pizza is adorned with thin, salty slices of prosciutto, adding a rich, savory depth. A generous handful of fresh peppery arugula is scattered over the top, introducing a bright, slightly bitter counterpoint that elevates the entire dish. A final drizzle of extra virgin olive oil enhances the Mediterranean essence, making every bite a harmonious blend of indulgence and freshness.

Preparation time: 20 min
Cooking time: 3 min
Total time: 23 min
Servings: 2

Instructions

Prepare the Dough (if not using pre-made)

1In a large bowl, combine the 00 flour, instant yeast, and salt. Gradually add the lukewarm water, mixing until a shaggy dough forms.
2Turn the dough out onto a lightly floured surface and knead for 10-15 minutes, or until smooth and elastic. Form into a ball, place in an oiled bowl, cover, and let rise in a warm place for at least 2 hours, or until doubled in size. This step can be skipped if using pre-made Neapolitan pizza dough.

Assemble and Cook the Pizza

1Preheat your pizza oven or regular oven with a pizza stone to its highest possible temperature (ideally 450-500°C or 850-930°F for a pizza oven, or 250°C or 480°F for a conventional oven).
2Gently stretch or roll out one dough ball (if using homemade dough, divide into two portions, each for one pizza) into a 10-12 inch circle, dusting with a little 00 flour as needed. Neapolitan pizza crusts are traditionally very thin in the center with a puffy edge.
3Spread half of the crushed San Marzano tomatoes evenly over the pizza dough, leaving a 1-inch border for the crust. Scatter half of the fresh mozzarella pieces over the sauce.
4Carefully transfer the pizza to the preheated pizza stone or oven tray. Bake for 60-90 seconds in a pizza oven, or 5-8 minutes in a conventional oven, or until the crust is golden, puffed, and slightly charred in spots, and the cheese is melted and bubbly. The cook time will vary significantly based on oven temperature.
5Remove the pizza from the oven. Immediately drape half of the prosciutto slices over the hot pizza so they slightly warm and soften. Pile half of the fresh arugula in the center and sprinkle with half of the grated Parmesan cheese.
6Drizzle with a touch of extra virgin olive oil and serve immediately. Repeat with the remaining dough and ingredients for the second pizza.

Instructions

Prepare the Dough (if not using pre-made)

1In a large bowl, combine the 00 flour, instant yeast, and salt. Gradually add the lukewarm water, mixing until a shaggy dough forms.
2Turn the dough out onto a lightly floured surface and knead for 10-15 minutes, or until smooth and elastic. Form into a ball, place in an oiled bowl, cover, and let rise in a warm place for at least 2 hours, or until doubled in size. This step can be skipped if using pre-made Neapolitan pizza dough.

Assemble and Cook the Pizza

1Preheat your pizza oven or regular oven with a pizza stone to its highest possible temperature (ideally 450-500°C or 850-930°F for a pizza oven, or 250°C or 480°F for a conventional oven).
2Gently stretch or roll out one dough ball (if using homemade dough, divide into two portions, each for one pizza) into a 10-12 inch circle, dusting with a little 00 flour as needed. Neapolitan pizza crusts are traditionally very thin in the center with a puffy edge.
3Spread half of the crushed San Marzano tomatoes evenly over the pizza dough, leaving a 1-inch border for the crust. Scatter half of the fresh mozzarella pieces over the sauce.
4Carefully transfer the pizza to the preheated pizza stone or oven tray. Bake for 60-90 seconds in a pizza oven, or 5-8 minutes in a conventional oven, or until the crust is golden, puffed, and slightly charred in spots, and the cheese is melted and bubbly. The cook time will vary significantly based on oven temperature.
5Remove the pizza from the oven. Immediately drape half of the prosciutto slices over the hot pizza so they slightly warm and soften. Pile half of the fresh arugula in the center and sprinkle with half of the grated Parmesan cheese.
6Drizzle with a touch of extra virgin olive oil and serve immediately. Repeat with the remaining dough and ingredients for the second pizza.

Nutrition Information

Calories: 451 kcal
Protein: 20 g
Fat: 19 g
Carbs: 50 g

Nutrient	Per serving
Calories	451 kcal
Protein	20 g
Fat	19 g
Carbs	50 g

Tips

For the best Neapolitan crust, use a very hot oven or a dedicated pizza oven to achieve a quick cook time and a beautifully charred, airy crust.
Ensure your fresh mozzarella is well-drained and torn (not sliced) to prevent excess moisture from making the pizza soggy during baking.