Roasted Garlic, Arugula, and Prosciutto Pizza

Roasted Garlic, Arugula, and Prosciutto Pizza

Elevate your pizza night with this delicious and fresh recipe made with ultra-thin Pastorelli crusts, rich Italian pizza sauce, buffalo milk mozzarella, prosciutto di Parma, Kalamata olives, fresh arugula, and shaved Pecorino Romano. The highlight is aromatic roasted garlic, adding depth to the crispy, golden crust. Perfect for impressing guests or enjoying a high-end pizza at home.



2 12” Pastorelli Ultra-Thin Pizza Crusts

8oz Pastorelli Italian Chef Pizza Sauce

Ball Buffalo Milk Mozzarella, thinly sliced

4oz thinly sliced Prosciutto di Parma

10-12 pitted and halved Kalamata Olives

Handful Arugula

2oz Pecorino Romano Cheese (more for serving)

2 tsp Olive Oil

1. head of garlic

2. Preheat Oven to 400°F.

3. For the roasted garlic: peel the outer papery layers of the garlic bulb, leaving the skins of the individual cloves intact. With a sharp knife, cut about ¼-1/2 inch off the top of the garlic bulb, leaving the individual cloves exposed. Put the head of garlic on a square of aluminum foil and drizzle with olive oil. Wrap the garlic in the foil and place on the top rack in the hot oven for 30-45 minutes while you prepare the rest of the pizza.

4. Using a rubber spatula, spread the pizza sauce evenly onto the two pizza crusts. Arrange the pieces of mozzarella and olives on the pizza.

5. Place pizza on the center rack and bake for approximately 6-10 minutes or until crust is golden brown on the edges and crisp underneath. For softer crust, place on a baking sheet. Longer cooking time may be necessary if using a baking sheet or pizza stone. Check often as ovens may vary.

6. When the pizza and garlic have finished cooking, pull from oven. Allow the garlic to cool, while you tear the prosciutto into 2-inch pieces and arrange on the pizzas. Using a small fork or your fingers, pull the roasted garlic cloves out of the skins and place on pizzas. Finish by topping with fresh arugula and shaved Pecorino Romano.

Back to blog