Low Sodium Prosciutto Pizza
Savor the irresistible flavors of this Low Sodium Prosciutto Pizza, a gourmet twist on a classic favorite that's perfect for health-conscious food lovers. Crafted with a thin, golden crust and topped with robust low sodium tomato sauce, creamy chunks of fresh mozzarella, and delicate slices of low sodium prosciutto, this recipe strikes the perfect balance between indulgent and wholesome. Finished with a vibrant blend of peppery baby arugula, fresh basil, grated Parmesan, and a balsamic glaze drizzle, each bite delivers a burst of savory-sweet goodness. Ready in just over 30 minutes, this easy-to-make pizza is ideal for a quick dinner or a shareable appetizer. Experience all the flavor without the excess salt in this deliciously wholesome, homemade pizza recipe!
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Ingredients
- 1 14oz ball (store-bought or homemade) Pizza dough
- 0.5 cup Low sodium tomato sauce
- 4 ounces Fresh mozzarella cheese
- 3 slices Low sodium prosciutto
- 1 cup Baby arugula
- 2 tablespoons Parmesan cheese, grated
- 1 tablespoon Extra-virgin olive oil
- 1 tablespoon Balsamic glaze
- 6 leaves 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 an inverted baking sheet inside to heat up.
Step 2
On a lightly floured surface, roll out the pizza dough to a 12-inch circle, about 1/4 inch thick.
Step 3
Transfer the rolled-out dough to a piece of parchment paper for easy handling.
Step 4
Spread the low sodium tomato sauce evenly over the dough, leaving a small border around the edges.
Step 5
Tear the fresh mozzarella cheese into small chunks and distribute them evenly over the tomato sauce.
Step 6
Tear the low sodium prosciutto into smaller pieces and scatter those on top of the mozzarella.
Step 7
Carefully slide the parchment paper with the pizza onto the hot pizza stone or baking sheet in the oven.
Step 8
Bake for 10-12 minutes until the crust is golden and the cheese is bubbly and starting to brown.
Step 9
While the pizza is baking, toss the baby arugula with the extra-virgin olive oil and black pepper.
Step 10
Once the pizza is done, remove it from the oven and allow it to cool for a minute.
Step 11
Top the baked pizza with the arugula, grated Parmesan cheese, fresh basil leaves, and drizzle with balsamic glaze.
Step 12
Slice the pizza into sections and serve immediately, enjoying the delicious, low sodium flavors.
Nutrition Facts
| Serving size | (782.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1632.2 |
| Total Fat 57.6g | 0% |
| Saturated Fat 23.1g | 0% |
| Cholesterol 159.1mg | 0% |
| Sodium 3104.6mg | 0% |
| Total Carbohydrate 188.4g | 0% |
| Dietary Fiber 16.9g | 0% |
| Total Sugars 20.6g | |
| Protein 90.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 837.7mg | 0% |
| Iron 14.3mg | 0% |
| Potassium 1363.4mg | 0% |
Source of Calories