Prosciutto-Arugula Pizza

Prosciutto-Arugula Pizza Recipe
Photo: Iain Bagwell; Styling: Carla Gonzalez-Hart


We love the thin crust of this pizza, which cooks up fast and as crisp as a cracker. After tasting many lower-sodium marinara sauces, we named Dell'Amore the winner for taste; the numbers are good, too, with sodium counts far lower than average.


Serves 4 (serving size: 2 slices)
Total time: 20 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 20 Minutes
Total: 20 Minutes

Nutritional Information

Calories 322
Fat 15.9 g
Satfat 5.3 g
Monofat 8.1 g
Polyfat 1.8 g
Protein 13 g
Carbohydrate 31 g
Fiber 2 g
Cholesterol 31 mg
Iron 2 mg
Sodium 556 mg
Calcium 47 mg


1/2 cup lower-sodium marinara sauce (such as Dell'Amore)
1 (8-ounce) thin pizza crust (such as Mama Mary's Thin & Crispy)
4 ounces fresh mozzarella cheese, thinly sliced
2 ounces very thinly sliced prosciutto, torn into 1/2-inch-wide strips
1 1/2 teaspoons canola oil
1 teaspoon fresh lemon juice
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 1/3 cups baby arugula


1. Preheat oven to 450°.

2. Spread sauce over crust, leaving a 1/2-inch border; top evenly with mozzarella. Place pizza directly on middle oven rack. Bake at 450° for 10 minutes or until bottom of crust is browned and cheese melts. Remove pizza from oven; blot away any liquid from cheese using a paper towel. Top pizza with prosciutto.

3. Combine oil, juice, salt, and pepper in a medium bowl. Add arugula; toss well to coat. Arrange arugula mixture over pizza. Cut pizza into 8 slices.


MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Ann Taylor Pittman,

Cooking Light

May 2014
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