1-Gathering Your Tools and Ingredients: Before you start, make sure you have all the ingredients ready from the list above. Heat the oven to 550 degrees Fahrenheit for at least 30 minutes if you’re using a pizza stone this step helps get that perfect crispy base. Roll or stretch one piece of the dough into a 10- to 12-inch circle on a floured surface to avoid sticking and make shaping easier.

2: Once your dough is prepped, brush the edges with 1 tablespoon of olive oil for a golden finish. This simple touch adds extra flavor and helps the crust brown nicely in the oven.

3-Building the Pizza Layers: Spread half of the tomato sauce over the dough as your base layer, making sure it’s even for consistent taste in every bite. Sprinkle one-quarter of the shredded mozzarella cheese next, then lay 4 slices of prosciutto evenly across it for that salty kick. Top with another one-quarter of the cheese to lock in the flavors during baking.

4: Bake the pizza for about 6 minutes until the edges turn lightly browned and the cheese gets bubbly and spotted with brown. For the best results, keep a timer handy to avoid overcooking, which can dry out the toppings. Once it’s out of the oven, scatter half the arugula on top right away the fresh greens add a peppery burst that pairs well with the warm prosciutto.

5: Let it cool for a moment, then cut and serve immediately to keep everything crisp. Repeat the process with the remaining dough and toppings for a second pizza. This method not only keeps prep straightforward but also highlights the arugula’s fresh flavor. If you’re looking for more quick meal ideas, check out our recipe for Asian chili garlic prawns for another easy option that complements your cooking routine.

6-Final Touches and Serving: Preheat the oven to 475°F (246°C) and layer ingredients like spreading olive oil and minced garlic for extra depth, though we stick to the simple approach here. Add shredded mozzarella, bake for 10-12 minutes, then top with prosciutto and arugula. For dietary swaps, use vegan cheese and tempeh to make it plant-based, or go with gluten-free crusts as needed.