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Rustic Prune Ricotta Prosciutto and Arugula Pizza

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5 from 1 review


Prunes are the unassumingly perfect pair to salty prosciutto and fresh arugula in this crispy home made pizza.


  • Pizza crust – store bought or homemade (see notes below)
  • ½ cup ricotta cheese
  • 2 Tbsp fresh basil, minced
  • Fresh cracked pepper
  • 75 g prosciutto
  • ¼ cup California Prunes, roughly chopped
  • 1 cup arugula (more if you like, I like a pretty heavy dose)
  • Drizzle of extra virgin olive oil
  • Sea salt (Maldon Salt is worth the splurge on this one!)
  • Red pepper flakes *optional


  1. Preheat oven to 425F.
  2. If using a fresh dough, flour a clean surface and roll your dough out to approximately a  10 inch round or a 14” by 8” Rustic rectangular shape. If you prefer a thicker crust, don’t roll out as thin.
  3. Place dough or crust on a parchment paper lined baking sheet or pizza stone. Spread the ricotta evenly over the surface and sprinkle with basil and pepper. Top with prosciutto and prunes and bake for 17-20 minutes (check after 10-12 minutes to see how it’s coming along to make sure it’s not cooking too quickly!).
  4. Remove from the oven  when nice and golden brown around the edges, and firm and crusty on the bottom. Top with arugula, olive oil, salt and red pepper flakes if using.


For the crust, I used a dough from a local bakery that I rolled out myself. This is a great trick to save time and still get the homemade taste. Many bakeries and even pizza shops will sell you their crust. Give them a call or ask around next time you’re out. It’s a lifesaver.

  • Prep Time: 15
  • Cook Time: 20
  • Category: Main Dishes
  • Method: Baked
  • Cuisine: Italian