Name: Prosciutto and Arugula Roman Thin Pizza
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 large pizza, cut into 4 slices
Cuisine: Italian cuisine
Ingredients: 500 g pizza dough (thin-crust style, store-bought or homemade); 100 g prosciutto (thinly sliced); 2 cup arugula (fresh); 0.5 cup pecorino romano cheese (finely grated or shaved); 2 tbsp olive oil (extra virgin); 1 cup cherry tomatoes (halved); flour (for dusting; null)

A stunning, vibrant Roman thin pizza, featuring a golden and ultra-crisp crust, is artfully arranged on a dark wooden board. It is richly adorned with delicate, pink slices of prosciutto, a wild scatter of bright green arugula leaves, halved ruby-red cherry tomatoes, and generous shavings of white Pecorino Romano cheese. The fresh ingredients contrast beautifully against the thin, airy pizza base,

Embark on a culinary journey to the heart of Rome with this exquisite Prosciutto and Arugula Roman Thin Pizza. Unlike its Neapolitan cousin, Roman pizza, or "pizza alla pala," is renowned for its incredibly thin, crisp, and airy crust, making it a delightfully light yet satisfying meal. This recipe celebrates that signature texture, creating a perfect canvas for fresh, vibrant toppings. Imagine a golden, crackling base, baked until just perfectly blistered, then generously adorned with delicate slices of salty, cured prosciutto, the peppery bite of fresh arugula, and halved sweet cherry tomatoes that burst with flavor. A liberal grating of sharp Pecorino Romano cheese adds a zesty, savory finish that ties all the elements together. This dish is not just a pizza; it's a symphony of contrasting textures and harmonious flavors – the crunch of the crust, the tenderness of the prosciutto, and the refreshing crispness of the greens. It's surprisingly simple to prepare, making it an ideal choice for a sophisticated weeknight dinner, a casual lunch, or an impressive appetizer for entertaining. Experience the authentic taste of Italy, bringing the vibrant Roman pizzeria experience right to your kitchen with this easy-to-follow Roman thin pizza recipe.

Preparation time: 20 min
Cooking time: 15 min
Total time: 35 min
Servings: 4

Instructions

Preparation and Baking

1Preheat your oven to 220°C (425°F) with a pizza stone or baking sheet inside. Allow it to heat for at least 20-30 minutes to ensure it's scorching hot.
2Lightly flour a clean surface and stretch or roll out the pizza dough very thinly, aiming for an oblong or round shape characteristic of Roman-style pizza. The thinner it is, the crispier it will be.
3Carefully transfer the thin dough to a piece of parchment paper lightly dusted with flour or cornmeal.
4Drizzle the thin pizza dough with 1 tablespoon of olive oil, spreading it evenly across the surface. This helps create a crispy crust and prevents sogginess.
5Slide the pizza on the parchment paper onto the preheated pizza stone or baking sheet. Bake for 10-15 minutes, or until the crust is golden brown and crispy. Keep a close eye on it to prevent burning.
6Once baked, carefully remove the pizza from the oven and transfer it to a cutting board.
7Immediately arrange the slices of prosciutto over the hot pizza, allowing the warmth of the crust to slightly soften it.
8Scatter the fresh arugula and halved cherry tomatoes generously over the prosciutto-covered pizza.
9Drizzle the remaining 1 tablespoon of olive oil over the arugula and tomatoes, then finish with a generous scattering of grated or shaved Pecorino Romano cheese.
10Slice and serve your Prosciutto and Arugula Roman Thin Pizza immediately, enjoying the contrast of textures and fresh flavors.

Instructions

Preparation and Baking

1Preheat your oven to 220°C (425°F) with a pizza stone or baking sheet inside. Allow it to heat for at least 20-30 minutes to ensure it's scorching hot.
2Lightly flour a clean surface and stretch or roll out the pizza dough very thinly, aiming for an oblong or round shape characteristic of Roman-style pizza. The thinner it is, the crispier it will be.
3Carefully transfer the thin dough to a piece of parchment paper lightly dusted with flour or cornmeal.
4Drizzle the thin pizza dough with 1 tablespoon of olive oil, spreading it evenly across the surface. This helps create a crispy crust and prevents sogginess.
5Slide the pizza on the parchment paper onto the preheated pizza stone or baking sheet. Bake for 10-15 minutes, or until the crust is golden brown and crispy. Keep a close eye on it to prevent burning.
6Once baked, carefully remove the pizza from the oven and transfer it to a cutting board.
7Immediately arrange the slices of prosciutto over the hot pizza, allowing the warmth of the crust to slightly soften it.
8Scatter the fresh arugula and halved cherry tomatoes generously over the prosciutto-covered pizza.
9Drizzle the remaining 1 tablespoon of olive oil over the arugula and tomatoes, then finish with a generous scattering of grated or shaved Pecorino Romano cheese.
10Slice and serve your Prosciutto and Arugula Roman Thin Pizza immediately, enjoying the contrast of textures and fresh flavors.

Nutrition Information

Calories: 450 kcal
Protein: 25 g
Fat: 20 g
Carbs: 40 g

Nutrient	Per serving
Calories	450 kcal
Protein	25 g
Fat	20 g
Carbs	40 g

Tips

For an even crisper crust, par-bake the plain dough for 5-7 minutes before adding oil and toppings, then finish baking.
A light drizzle of balsamic glaze just before serving enhances the flavors and adds a touch of gourmet elegance.