Sheet Pan Pesto Pizza with Prosciutto, Ricotta, and Arugula
Try this for your next pizza night!
By Ree Drummond
Jump to recipe
Yields:
6 serving(s)
Prep Time:
30 mins
Total Time:
1 hr 45 mins
Pizza night is a pretty serious affair at our house, and this sheet pan pesto pizza with prosciutto, ricotta, and arugula is one of my favorite ways to make it feel a little extra special. It starts with a simple homemade pizza dough that bakes up crispy and golden (but you can totally use store-bought dough if you're in a rush), then gets topped with melty fontina cheese, creamy ricotta, and plenty of pesto for big flavor in every bite. Once the pizza comes out of the oven, I pile on a fresh arugula and mushroom salad with a squeeze of lemon juice to brighten everything up.
And of course, I can’t resist adding torn pieces of salty prosciutto over the top! The combination of warm cheese, crisp crust, peppery arugula, and savory prosciutto tastes like something you’d order at a cozy Italian restaurant, but it’s surprisingly easy to make at home.
This homemade pesto pizza is perfect for pizza night, casual entertaining, or anytime you want a fresh twist on classic pizza recipes. I love serving it with a big Caesar salad and a glass of wine for an easy dinner that still feels a little fancy.
Can you make the pizza dough ahead of time?
Yes! The homemade pizza dough can be refrigerated for up to 24 hours before baking. Letting the dough rest overnight also helps it develop more flavor and creates a crispier crust.
Do you cook the prosciutto before putting it on pizza?
No. The prosciutto is added after the pizza bakes so it stays tender and silky instead of becoming too crispy or salty in the oven.
Can you use store-bought pizza dough?
Absolutely. Store-bought pizza dough works great if you want to save time. You’ll need one pound for this recipe. Just roll it out thin for the crispiest crust.
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Ingredients
FOR THE CRUST:
- 1/2 tsp. active dry yeast
- 3/4 cup warm water (not lukewarm)
- 2 cups all-purpose flour, plus more for dusting
- 1/2 tsp. kosher salt
- 3 Tbsp. olive oil, plus more for the bowl and sheet pan
FOR THE TOPPINGS:
- 12 oz. fontina cheese, shredded
- 1/2 cup pesto
- 1 cup ricotta cheese
- 2 cups baby arugula
- 1 cup button mushrooms, thinly sliced
- 1 lemon
- Olive oil, for drizzling
- Kosher salt and black pepper, to taste
- 3 to 4 oz. prosciutto
Directions
For the crust:
- Step 1Sprinkle the yeast over the warm water in a small bowl. Let stand for a few minutes until foamy. Combine the flour and salt in a mixer fitted with the paddle attachment on low speed. With the mixer running, drizzle in the olive oil and mix until combined, about 1 minute. Next, pour in the yeast-and-water mixture and mix until the dough comes together around the paddle in a sticky mass. Let the machine run another minute or two.
- Step 2Coat a separate mixing bowl with a light drizzle of olive oil. Form the dough into a ball, add to the bowl and turn to coat in the olive oil. Cover the bowl tightly with plastic wrap and set aside until the dough is doubled in size, 1 to 2 hours, or refrigerate up to 24 hours.
Assemble the pizza:
- Step 1Position a rack toward the bottom of the oven and preheat to 475°F. Drizzle a sheet pan with olive oil. Roll out the pizza dough on a floured surface into a large rectangle (get it as thin as you can!). Lift the dough and put it on the baking sheet. Scatter the fontina on top, leaving a border around the edge. Bake until the crust is golden brown and the cheese is bubbling, 13 to 15 minutes. Spread the pesto over the fontina and dollop small spoonfuls of ricotta all over the top. Return to the oven to soften the ricotta, 1 to 2 minutes.
- Step 2Combine the arugula and mushrooms in a bowl, grate some lemon zest over the top and drizzle with olive oil; season with salt and pepper and toss. Top the pizza with the salad and a squeeze of lemon juice. Scatter the prosciutto on top.
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