High Protein Pizza with Arugula and Prosciutto
Experience gourmet flavors with a nourishing twist in this High Protein Pizza with Arugula and Prosciutto. Crafted on a wholesome whole wheat crust, this pizza features a creamy base of low-fat ricotta cheese enhanced with garlic and cracked black pepper. Topped with a blend of Parmesan and mozzarella, it bakes to golden perfection in just 15 minutes. Fresh arugula and delicate slices of prosciutto create a vibrant, savory finish, while a drizzle of extra virgin olive oil and a dash of crushed red pepper flakes provide the perfect balance of richness and spice. Packed with protein and bursting with bold, Mediterranean-inspired flavors, this pizza is a quick and satisfying dinner option that feels indulgent yet nutritious. Perfect for health-conscious foodies and pizza lovers alike, it’s a must-try for your next weeknight meal.
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Ingredients
- 1 pound whole wheat pizza dough
- 2 tablespoons extra virgin olive oil
- 1 cup low-fat ricotta cheese
- 0.5 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 clove garlic, minced
- 2 cups arugula
- 4 slices prosciutto, thinly sliced
- 0.25 cup fresh basil leaves
- 0.5 teaspoon cracked black pepper
- 0.25 teaspoon crushed red pepper flakes
Directions
Step 1
Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat up.
Step 2
On a lightly floured surface, roll out the whole wheat pizza dough to a 12-inch circle. Transfer the dough onto a piece of parchment paper for easy handling.
Step 3
Brush 1 tablespoon of extra virgin olive oil evenly over the surface of the dough.
Step 4
In a small bowl, combine ricotta cheese, minced garlic, and black pepper. Spread this mixture evenly over the dough, leaving a 1-inch border around the edges.
Step 5
Sprinkle the grated Parmesan cheese and shredded mozzarella cheese over the ricotta mixture.
Step 6
Using a pizza peel or a flat baking sheet, transfer the pizza (with parchment paper) to the preheated pizza stone or a baking sheet in the oven.
Step 7
Bake for 10-12 minutes or until the cheese is bubbly and the crust is golden brown.
Step 8
While the pizza is baking, rinse and dry the arugula leaves thoroughly.
Step 9
Remove the pizza from the oven and let it cool for 1-2 minutes before topping.
Step 10
Scatter the arugula and prosciutto slices evenly over the pizza.
Step 11
Finish with crushed red pepper flakes and fresh basil leaves for added flavor, then drizzle with the remaining tablespoon of olive oil.
Step 12
Slice into 8 pieces and serve immediately.
Nutrition Facts
| Serving size | (988.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2399.0 |
| Total Fat 107.8g | 0% |
| Saturated Fat 44.8g | 0% |
| Cholesterol 254.6mg | 0% |
| Sodium 4641.1mg | 0% |
| Total Carbohydrate 241.8g | 0% |
| Dietary Fiber 33.0g | 0% |
| Total Sugars 6.2g | |
| Protein 128.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 2094.2mg | 0% |
| Iron 12.2mg | 0% |
| Potassium 1432.6mg | 0% |
Source of Calories