Name: Neapolitan Pizza with Prosciutto and Arugula
Prep time: 20 min
Cook time: 3 min
Total time: 23 min
Yield: 2 pizzas
Cuisine: Italian
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)

Neapolitan Pizza with Prosciutto and Arugula - Image 1

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
Course: Main
Complexity: Medium

Units:

Scale:

Nutrition

Servings: 2
Serving size (imperial): 7.1 oz

Nutrient	Per serving	Per 100 g	Total (2 servings)
Calories	450.5 kcal	225.2 kcal	901 kcal
Protein	20.2 g	10.1 g	40.4 g
Fat	18.5 g	9.3 g	37 g
Carbs	50.1 g	25.1 g	100.2 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.