Esta pizza é um clássico italiano que nunca desilude. A combinação do presunto salgado com o sabor apimentado da rúcula fresca, sobre uma base de tomate e queijo derretido, é simplesmente perfeita. É uma receita rápida, elegante e cheia de sabor, ideal para um jantar descontraído em qualquer dia da semana.

Ingredientes

  • 1 base pronta para pizza (ou caseira*)
  • Polpa de tomate
  • Queijo ralado (usei Emmental)
  • 4 fatias de presunto
  • Óregãos caseiros q.b.
  • 1 fiozinho de azeite
  • 1 mão cheia de rúcula
  • Massa caseira:
  • 250 gr. de farinha tipo 0 (usei uma farinha vulgar)
  • 50 gr. de sêmola
  • 160 ml (aprox.) de água morna
  • 7 gr.de levedura seca (1 saquinho de fermipan)
  • 1 colh. sopa de azeite
  • 1 pitada de sal
  • 1/4 colh. chá de açúcar

Misturar bem tudo e deixar repousar durante 1hora.

Preparação

  1. Estenda a massa sobre um tabuleiro e por cima espalhe a polpa de tomate com uma colher de sopa.
  2. Distribua o queijo ralado e por cima as fatias de presunto.
  3. Tempere com um fiozinho de azeite e os orégãos. Leve ao forno até estar douradinha e quando pronta, retire e cubra com a rúcula.

For a taste of Italy in your own home, here is the English version of this recipe.

Prosciutto and Arugula Pizza

This pizza is a timeless Italian classic, celebrated for its perfect balance of rich and fresh flavours. It combines the salty, savoury depth of prosciutto with the bright, peppery bite of fresh arugula, all layered over a simple tomato base and melted cheese. It’s an effortlessly elegant pizza that feels both rustic and sophisticated, bringing the taste of an authentic Italian pizzeria right into your kitchen.

The beauty of this recipe lies in its simplicity and the quality of its ingredients. The key is to add the prosciutto and arugula after the pizza comes out of the oven. This keeps the prosciutto tender and silky, rather than dry and crispy, and ensures the arugula remains fresh and vibrant, providing a wonderful textural and temperature contrast to the hot, gooey cheese.

Whether you opt for a ready-made base for a quick weeknight meal or take the time to make your own dough for a more authentic experience, this pizza is a guaranteed crowd-pleaser. For the best flavour, use a good quality prosciutto and freshly grated Emmental or mozzarella cheese.

Ingredients

  • 1 ready-made pizza base (or homemade*)
  • Tomato pulp or passata
  • Grated cheese (Emmental was used, but mozzarella works well)
  • 4 slices of prosciutto
  • Dried oregano, to taste
  • A drizzle of olive oil
  • A handful of fresh arugula
  • *For homemade dough:
  • 250g ’00’ flour (or all-purpose flour)
  • 50g semolina flour
  • Approx. 160ml warm water
  • 7g dried yeast (1 sachet)
  • 1 tbsp olive oil
  • 1 pinch of salt
  • 1/4 tsp sugar

To make the dough, mix all the ingredients well, form a ball, and let it rest in a warm place for 1 hour.

Method

  1. Preheat your oven according to the pizza base instructions (typically around 220°C/425°F). Roll out the dough onto a baking tray and spread a thin layer of tomato pulp over it with a spoon.
  2. Distribute the grated cheese evenly over the tomato sauce.
  3. Drizzle with a little olive oil and sprinkle with oregano. Bake until the crust is golden and the cheese is bubbly.
  4. Once ready, remove the pizza from the oven. Arrange the slices of prosciutto over the top and cover with the handful of fresh arugula before serving.