If you’ve ever struggled with what’s for lunch, here’s your solution. A quick, no rise recipe for thin crust pizza topped with peppery arugula, prosciutto and ricotta for a sweet and salty combination you can’t get enough of.
A few weeks ago for my birthday, I had to pick a place for us to go out to dinner with my family. My default is usually Italian but I was having a specific craving for pizza. Not the delivery kind, but rather craft style pizza that is a bit gourmet. After searching on Yelp, I found a local place that had a photo of a thin crust pizza and all I could see on it was prosciutto and arugula and I was sold.
When we went to the restaurant, I didn’t want to share the pizza with anyone else and declared that it was the best pizza I had ever had. It became a goal of mine to remake it at home as soon as possible.
And so this recipe for at-home Prosciutto Ricotta Thin Crust Pizza was born.
I’m notoriously bad at lunch. Meaning, I almost always want to go out to eat unless we have pasta leftovers (which are the only leftovers I really can tolerate). It’s really a terrible habit of mine. So I decided that remaking this Prosciutto Ricotta Thin Crust Pizza would be the perfect lunch to make one day. The pizza crust is SO easy to make and so quick that it really is a perfect lunch time recipe.
I’ve only made regular pizza dough a few times and remembered it being a bit tedious. I wanted an easy thin crust pizza dough recipe that could be made quickly about an hour before lunch so that the entire process was stress-free. I ended up combining the thin crust recipes from The Salty Marshmallow and How Sweet It Is.
One of the reasons I love this pizza so much is it is so light. There is no true sauce, just garlic and olive oil that make the base to this pizza. The ricotta is light enough of a topping that it is still overall a light pizza, especially when you compare it to traditional pizzas with heavy sauce and toppings. The prosciutto ricotta combination is really what makes this recipe though. I could’ve sworn that there was honey on it the first time, which I decided to omit when I was making my own. I then realized the original didn’t have honey after all, it was simply the sweetness of the ricotta mixing with the saltiness of the prosciutto.
Usually I’m not an arugula fan, but I love it on this pizza combined with the ricotta and prosciutto. The arugula has the perfect amount of “spiciness” to compliment the sweet and salty flavors that are on the pizza already.
If I haven’t convinced you already, you’re just going to have to make this pizza yourself and you’ll be a believer, for sure! Here’s how to make your own Prosciutto and Ricotta Thin Crust Pizza:
- ½ teaspoon yeast
- ½ cup lukewarm water
- 1 ½ all purpose flour
- ½ teaspoon salt
- 2-3 tablespoons olive oil
- 2 teaspoons minced garlic
- 1 cup arugula
- 2-3 ounces (1 package) prosciutto
- ½ cup part skim ricotta cheese
For the dough
- Oil a pizza pan by pouring a little olive oil on the pan and spreading it around with a paper towel or basting brush. Set aside.
- In a large bowl, mix the water and yeast. Let the mixture rest for 10 minutes. It will begin to bubble slightly.
- Gather your toppings while this is happening.
- Preheat oven to 450 degrees.
- After 10 minutes, add the flour and salt to the water and yeast mixture. Use a spoon to mix it. As the dough begins to come together and solidify, use your hands to finish molding the dough. Add extra flour, one tablespoon at a time, if the dough is too sticky to work with.
- Knead dough for a few minutes on a lightly floured surface. Form into a ball.
- Let the dough sit for 5 minutes.
- Use a rolling pin to roll out the dough as thin as you can (about ¼" inch thick)
- Very carefully pick up your dough and transfer it to the pizza pan. (Be sure that your pizza pan is sitting close by!)
- Using a spoon or basting brush, add olive oil to crust. Then sprinkle with minced garlic.
- Bake pizza in preheated oven for 5 minutes.
- Remove and add the rest of your toppings (prosciutto, ricotta cheese, topped with arugula).
- Continue baking for another 10-15 minutes. Keep a close eye on it. When the crust is golden, the pizza is done!
- Allow to cool for a few minutes before slicing into the pizza and enjoying!
Using a basting brush makes applying olive oil much easier.
Amount Per Serving: Calories: 0Total Fat: 0g
If you’ve been looking for a quick and easy lunch recipe or the perfect thin crust pizza recipe, now you have it!