Prosciutto, Goat Cheese & Arugula Pizza

Prosciutto, arugula, garlic, warm dough cooked to perfection? You’re speaking my language already. Am I right? Honestly, what’s not to love about this combination – plus adding some balsamic glaze? #FeedMeNow

I recently took on this classic combination, but added a little twist – goat cheese. If you’re scrolling through your phone to find the recipe as your mouth is watering, I totally don’t blame you! But this recipe originated from my lack of groceries in the fridge and a need to go to the corner market with my mom anyways.

This pizza is super easy – I even took the cop out method and picked up premade dough from the store, because again, it was just one of those nights, I needed food and I needed it now. I made another pizza, Mushroom Ricotta with Arugula because with how hungry I was I could probably eat both and leave none for Steve… Don’t worry, I was nice and shared; barely. This combination of salty prosciutto, creamy goat cheese and fresh peppery arugula is one to be reckoned with. I think I just found our new staple.

prepping the pizza


served with a side of caprese salad


Arugula and Prosciutto Pizza

Course Main Course
Cuisine American, Italian
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 people
Author Courtney & Steve


  • 1 Pizza Crust risen
  • 1 TBSP Extra Virgin Olive Oil
  • 6 OZ Goat Cheese
  • 4 Cups Fresh Arugula
  • Balsamic Glaze
  • 1 TBSP Fig Balsamic Vinegar
  • 4 Cloves Garlic diced
  • 2 OZ Shaevd Parmigiano
  • 1 Shallot sliced thin


  1. Preheat oven to 425 F.  While oven is heating, prep your already risen dough (stretch crust) and place on a pizza sheet.
  2. Drizzle olive oil and balsamic vinegar over crust so there is a thin layer leaving about 1" away from the edges clear.
  3. Sprinkle with shallot, garlic and goat cheese. Let cook until crust is beginning to color. Remove from oven when done
  4. Add arugula, prosciutto and Parmigiano quickly on top of pizza. Drizzle with balsamic glaze and serve!

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