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Prosciutto Arugula Pizza

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This parma ham pizza is a gem, piled high with lots of quality ham, fresh rocket, sun dried tomatoes and capers on a cheesy crusty pizza pie.

Weight: 390 g

Taste and Appearance:

This pizza replaces traditional tomato sauce base with a blend of olive oil soaked dry tomatoes, caper and mozzarella cheese to highlight the delicacy of prosciutto. Additionally, unique taste of arugula, further emphases and balance the saltiness of prosciutto, and fully reflect the sweetness and tenderness of the meat itself, creating a fireworks of flavor in your mouth.


Flour, water, soda water, olive oil, sunflower oil, mozzarella cheese, prosciutto, arugula, dry tomatoes, caper, dry yeast, salt and sugar.

Method of Preparation:

Pizza dough:

  • Mix all dry ingredients together (flour, dry yeast, salt and sugar)
  • Add water to the dry mix slowly and while gently stirring.
  • Mix olive and sunflower oil together and then slowly incorporate into the dough.
  • Kneed the dough for approximately 10 minutes until the dough is soft and does not stick to the pan.
  • Let the dough ferment for about 1 hour.

Assembly of the Pizza:

  • Roll out the pizza dough and spread it on the baking pan to make sure there are no bubbles.
  • Sprinkle dry tomatoes and capers evenly over the pizza crust.
  • Then cover it with mozzarella cheese.
  • Bake in oven until well done and crispy.
  • After baking of pizza base, spread a layer of fresh arugula on the surface of the pizza, and place prosciutto on top of it.


Prosciutto di Parma is the most famous cured ham in the world. It is a specialty of Parma Province in Emilia Romagna, Italy. Its color is bright red, like pink rose, evenly distributed in fat, and its taste is the softest among all kinds of hams.

It is said that a long time ago, many people lived by hunting. In winter, when it was too cold to hunt, there was no meat to eat. Even in rural families, there were pigs in captivity, but after slaughter, in the age when there is no refrigerator, the meat can not be preserved for a long time.

Therefore, people discovered a way to preserve the meat. After the whole pig was cut into different pieces from the head to toe, the meat pieces of different parts were pickled with salt or spices, so that they can be preserved for a long time without spoilage.

Prosciutto, an Italian word from the Latin language family, stands for dried ham. When air drying ham, the air temperature and relative humidity must be very carefully controlled. If it is too hot, the meat quality will deteriorate. If it is too dry, it is not suitable for aging. Therefore, generally high-quality Italian ham must come from a place with suitable geographical location.

Most of the production process starts in the winter. The ham with the certificate of origin protection can only be salted with sea salt. The salt after getting in contact with bacteria, will produce chemical changes and turn the air dried meat pink.

Of all the air dried prosciutto in Italy, the most famous is prosciutto di Parma. Parma is a place where not only ham but also hard cheese called Parmigiano are produced.

The reason why Parma ham is famous is that local pigs eat part of the milk left after making cheese. The meat quality of the pigs that eat milk every day is particularly mild and sweet. At the same time, because the pigs are all raised in captivity, the meat is fat, tender and delicate.

In addition, the air in Parma area is clean, and the temperature and humidity are particularly suitable for the natural air drying of ham. The local people marinate the raw pig leg meat with appropriate thin salt for about 20 days, and then hang it for 9-18 months to air dry and mature it, so as to make the prosciutto with excellent flavor and resistant to rot.

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