A pita bread crust is topped with a semi-homemade pizza sauce, prosciutto, and an arugula salad. Ready in minutes and absolutely delicious!
I dare you to say Arugula Prosciutto Personal Pita Pizza three times really fast! Whew! That’s a mouthful, I know, but this simple, little recipe has a mouthful of flavor, so I guess the name fits! With minimal prep work required, these personal pizzas are perfect for a light dinner or as an appetizer to share. The pita bread crust is topped with a semi-homemade pizza sauce, prosciutto, and an arugula salad. Ready in minutes and absolutely delicious!
Sunday evenings around our house are normally pretty laid back. We’re usually watching a little football, grabbing a quick snack, and simply soaking in the last few hours of our weekend. One of our favorite Sunday evening meals is homemade pizza. Normally, I like to make my own pizza dough because I love the smell of the fresh yeast bread baking, but I really liked the convenience of using the pita bread in this recipe. Brushing a teaspoon of olive oil on top of each crust (pita) makes them bake up very nicely. The semi-homemade pizza sauce is simply a cup of crushed grape tomatoes (take out some frustration and crush them up with your bare hands!) mixed with some jarred pasta sauce.
Spread the crushed tomato mixture on the pita crusts and top with thin slices of prosciutto to completely cover the surface. Bake this in a 425-degree oven for about 10 minutes or until the prosciutto begins to crisp up. When that’s all done, top each pita pizza with a simple arugula and parmesan salad, drizzle with balsamic vinegar, and dig in!
This is such a simple meal, but it is absolutely delicious. I promise. Enjoy, friends!
- 6 pita bread rounds
- 6- ounces thin-sliced prosciutto
- 2 tablespoons olive oil
- 1 cup grape tomatoes, crushed
- 1/2 cup pasta sauce
- 3 cups baby arugula
- 1/2 cup Parmesan cheese, shaved
- 6 tablespoons balsamic vinegar
- Preheat oven to 450 degrees.
- Brush each pita bread round with a teaspoon of olive oil and place on baking sheets.
- Crush the grape tomatoes and add 1/2 cup pasta sauce. Spread sauce on top of pitas and layer with slices of prosciutto.
- Bake until prosciutto is crispy, about 10-12 minutes.
- In the meantime, toss the arugula and parmesan cheese together in a bowl. Once pizzas are done, top each with the arugula salad and drizzle with about a tablespoon of balsamic vinegar.
Recipe adapted from Martha Stewart
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Amount Per Serving: Calories: 327 Total Fat: 10g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 27mg Sodium: 1338mg Carbohydrates: 40g Net Carbohydrates: 0g Fiber: 2g Sugar: 5g Sugar Alcohols: 0g Protein: 17g