Low Sodium Pizza with Arugula and Prosciutto
Savor every bite of this Low Sodium Pizza with Arugula and Prosciutto, a guilt-free twist on a classic Italian favorite. Made with whole-wheat pizza dough, no-salt-added tomato sauce, and low-sodium prosciutto, this recipe delivers big flavors with minimal salt—perfect for health-conscious pizza lovers. The combination of fresh mozzarella, peppery arugula, and a drizzle of balsamic glaze creates a delightful balance of creamy, tangy, and savory notes. Topped with a hint of garlic, spicy red pepper flakes, and aromatic basil, this 20-minute prep masterpiece is as quick as it is delicious. Whether you're watching your sodium intake or simply seeking a wholesome homemade pizza packed with vibrant flavors, this recipe is sure to impress your taste buds and dinner guests alike.
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Ingredients
- 1 1-pound ball Whole-wheat pizza dough
- 2 tablespoons Olive oil
- 2 cloves, minced Garlic
- 4 ounces Fresh mozzarella cheese
- 0.5 cup No-salt-added tomato sauce
- 2 cups Fresh arugula
- 4 slices Low-sodium prosciutto
- 2 tablespoons Balsamic glaze
- 0.5 teaspoon Red pepper flakes
- 0.25 cup Fresh basil leaves
- 0.25 teaspoon Black pepper
Directions
Step 1
Preheat your oven to 475°F (245°C) and place a pizza stone or a baking sheet on the middle rack to heat.
Step 2
On a lightly floured surface, roll out the pizza dough to a 12-inch circle. Carefully transfer the rolled dough onto a piece of parchment paper for easy handling.
Step 3
Brush the rolled-out dough with 1 tablespoon of olive oil and evenly spread the minced garlic over it.
Step 4
Spread the no-salt-added tomato sauce evenly over the dough, leaving a 1-inch border around the edges.
Step 5
Tear the fresh mozzarella cheese into small pieces and distribute them evenly over the tomato sauce.
Step 6
Carefully slide the pizza, along with the parchment paper, onto the preheated pizza stone or baking sheet.
Step 7
Bake for about 10-12 minutes, or until the crust is golden brown and the cheese is bubbling.
Step 8
While the pizza is baking, toss the arugula with the remaining 1 tablespoon of olive oil in a medium bowl.
Step 9
Remove the baked pizza from the oven and top it with the dressed arugula, low-sodium prosciutto slices, and a drizzle of balsamic glaze.
Step 10
Sprinkle red pepper flakes and cracked black pepper over the top. Garnish with fresh basil leaves.
Step 11
Slice the pizza and serve immediately, enjoying your flavorful, low sodium creation!
Nutrition Facts
| Serving size | (919.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2145.7 |
| Total Fat 82.8g | 0% |
| Saturated Fat 28.9g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 169.1mg | 0% |
| Sodium 3116.2mg | 0% |
| Total Carbohydrate 261.3g | 0% |
| Dietary Fiber 29.8g | 0% |
| Total Sugars 32.4g | |
| Protein 100.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 797.7mg | 0% |
| Iron 15.9mg | 0% |
| Potassium 1810.9mg | 0% |
Source of Calories