White Pizza Recipe with Arugula and Prosciutto

Arugula, typically a salad green, adds a peppery flavor to this white pizza recipe.

| January 2014

Brassicas cover

In “Brassicas,” author Laura B. Russell attempts to dispel the general dislike many have come to harbor for these veggies by teaching readers how to cook in favor of the vegetable’s strengths.

Cover courtesy Ten Speed Press

Author Laura B. Russell helps even the kitchen novice demystify the many delicious ways to prepare this extremely healthy class of vegetables in Brassicas (Ten Speed Press, 2014). Russell offers a diverse range of recipes for leafy greens, cauliflower, broccoli, kale, and more in one easy access location. The following excerpt adds arugula leaves and prosciutto to this white pizza recipe.

You can purchase this book in the Mother Earth Living store: Brassicas.

You are likely more familiar with arugula as a simple salad green than as salad-on-top-of-a-pizza green. Here, the residual heat from the crust and creamy warmth of the ricotta temper the peppery bite of the arugula, which is why pizzas like this one are popular on menus throughout the country. Many grocery stores and pizza parlors sell premade pizza dough, which makes this recipe perfect for weeknight cooking. If you are following a gluten-free diet, look for a gluten-free box mix or frozen crust and follow the package directions. If the crust needs longer than 10 to 12 minutes in the oven, prebake the crust partially, then add the cheese topping for the final 10 minutes. 

White Pizza Recipe with Arugula and Prosciutto

• 1/2 cup ricotta cheese
• 3 tablespoons grated Parmesan cheese
• Kosher salt and freshly ground black pepper
• 8 ounces pizza dough, at room temperature
• 2 cups arugula leaves
• 2 to 3 slices prosciutto, cut into narrow strips (optional)
• 1 tablespoon olive oil
• 2 teaspoons freshly squeezed lemon juice

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