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Prosciutto Pizza

Prosciutto Pizza with Balsamic Cherries and Arugula

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The only thing better than pizza? Prosciutto pizza. Here, we’re combining some of our favorite toppings: caramelized onion, peppery arugula, and lots of gooey cheese with prosciutto and balsamic cherries. The combination of slightly salty prosciutto and tart, tangy cherries takes this pie over the edge in the best kind of way. That’s amore.
    Serving size
    2servings
    Prep & cook time
    minutes
    Cooking Skill
    medium
    By Chef Michelle

    By Chef Michelle

    • Calories 890
    • Protein 38g
    • Total Carb 96g
    • Total Fat 37g

    Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

    Ingredients & Equipment

    What we send

    • pizza dough
      • 12 ounces
      • pizza dough
    • red onion
      • 1
      • red onion
    • baby arugula
      • 2 ounces
      • baby arugula
    • flour
      • 2 tablespoons
      • flour
    • cherries
      • 3/4 cup
      • cherries
    • balsamic vinegar
      • 1/4 cup
      • balsamic vinegar
    • sugar
      • 1 teaspoon
      • sugar
    • unsalted butter
      • 2 packets
      • unsalted butter
    • shredded Fontina cheese
      • 2 ounces
      • shredded Fontina cheese
    • shredded mozzarella cheese
      • 2 ounces
      • shredded mozzarella cheese
    • prosciutto
      • 2 ounces
      • prosciutto
    • shaved Parmesan cheese
      • 1 ounce
      • shaved Parmesan cheese
    • parchment paper
      • 1
      • parchment paper

    What You’ll Need

    • olive oil
    • kosher salt
    • black pepper
    • rolling pin (optional)
    • baking sheet
    • 6" small pot with lid
    • 10" medium pan

    Cooking Steps

    1. Prepare Ingredients and Roll Out Dough

      Prepare Ingredients and Roll Out Dough

      Preheat oven to 425ºF, and let pizza dough soften at room temperature. Peel onion, halve, and thinly slice. Rinse arugula. Sprinkle flour onto a clean, dry surface, coating a rolling pin or your hands with a thin layer. Roll or stretch pizza dough into a rectangular shape, rotating frequently and working from center to edges, until ¼-inch thick.

    2. Bake Pizza Crust

      Bake Pizza Crust

      Line a baking sheet with parchment paper and rub with 1 teaspoon olive oil. Add pizza dough, gently stretching to reach edges of baking sheet, and rub 1 tablespoon olive oil on top. Bake until crust is lightly browned, 12-15 minutes.

    3. Cook Balsamic Cherries

      Cook Balsamic Cherries

      While crust bakes, in a small pot, combine cherries, balsamic vinegar, and sugar. Bring to a boil over medium-high heat, then reduce heat to medium and simmer, stirring occasionally, until mixture is very thick and sticky, 12-14 minutes. Then, remove pot from heat and cover to keep warm until Step 6.

    4. Sauté Onion

      Sauté Onion

      While cherries cook, heat butter in a medium pan over medium-high heat. When butter is foamy, add onion and sauté, stirring, until softened and slightly browned, 5-7 minutes. Season with ¼ teaspoon salt, then remove pan from heat and set aside.

    5. Finish Pizza

      Finish Pizza

      After 12-15 minutes of baking, remove crust from oven and sprinkle over Fontina, mozzarella, and sautéed onions, leaving a ½-inch border. Return to oven and continue baking until crust is crisp and light golden and cheese is bubbling, 5-8 minutes more.

    6. Plate Prosciutto Pizza

      Plate Prosciutto Pizza

      Pat arugula dry with paper towel and pile onto baked pizza, then drizzle over olive oil. Season with a pinch of salt and pepper. Tear prosciutto into bite-size pieces and scatter over. Top with spoonfuls of balsamic cherries and garnish with Parmesan. Cut prosciutto pizza into slices, divide between serving plates, and dig in!

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