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Prosciutto Pizza

Prosciutto Pizza with Basil and Balsamic Glaze

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Recipe Details


Chef Suzanne believes that salty prosciutto, peppery arugula, and nutty Fontina cheese are a trio made in pizza topping heaven. Here, roasted tomatoes and balsamic glaze add a hint of sweetness to the umami-packed mix. With a little fresh basil and a squeeze of lemon, this pie reaches legendary dinner status.


    Quick facts

    Serving size
    Prep & cook time
    Cooking Skill
    By Chef Suzanne

    By Chef Suzanne

    Nutritional info

    • Calories 830
    • Protein 37g
    • Total Carb 81g
    • 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

    • plum tomato
      4 ounces
      plum tomato
    • basil
      1/4 ounce
    • lemon
    • garlic
      2 cloves
    • flour
      2 tablespoons
    • pizza dough
      12 ounces
      pizza dough
    • shredded Fontina cheese
      2 ounces
      shredded Fontina cheese
    • shredded mozzarella cheese
      2 ounces
      shredded mozzarella cheese
    • baby arugula
      3 ounces
      baby arugula
    • prosciutto
      2 ounces
    • shaved Parmesan cheese
      1 ounce
      shaved Parmesan cheese
    • balsamic glaze
      1 packet
      balsamic glaze
    • parchment paper
      parchment paper

    What You’ll Need

    • rolling pin (optional)
    • baking sheet

    Cooking Steps

    1. Prepare Ingredients

      Prepare Ingredients

      Preheat oven to 425ºF. Rinse all produce. Halve tomato and scoop out and discard seeds, then cut into ¼-inch dice. Roughly tear or chop basil leaves, discarding stems. Halve lemon.

    2. Make Garlic Paste

      Make Garlic Paste

      Mince garlic as finely as possible and, still on cutting board, sprinkle over ¼ teaspoon salt. Using a large knife, carefully scrape over mixture at a 45° angle, pressing down. Repeat until garlic is broken down and a paste forms.

    3. Roll Out Dough

      Roll Out Dough

      Sprinkle flour onto a clean, dry surface. Using a rolling pin or the heels of your hands, roll and stretch pizza dough into a rectangular shape, about ¼-inch thick.

    4. Bake Pizza

      Bake Pizza

      Line a baking sheet with parchment paper, then rub 1 teaspoon olive oil onto paper. Carefully transfer pizza dough to prepared baking sheet. Rub garlic paste and 1 tablespoon olive oil on top of dough. Sprinkle over Fontina and mozzarella, then diced tomatoes, leaving a ½-inch border. Bake until crust is crisp and light golden and cheese is bubbling, 12-15 minutes.

    5. Dress Arugula and Basil

      Dress Arugula and Basil

      While pizza bakes, in a medium bowl, whisk together 1 squeeze lemon juice, ½ tablespoon olive oil, ⅛ teaspoon salt and pepper as desired. Add arugula and basil to bowl with dressing and toss to coat. Use remaining lemon to brighten a glass of water.

    6. Finish and Plate Pizza

      Finish and Plate Pizza

      Tear prosciutto into bite-size pieces and scatter over baked pizza. Top with arugula and basil and sprinkle over Parmesan. Cut pizza into slices, drizzle with balsamic glaze, and dig in!

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