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A crisp pita bread crust is topped with semi-homemade pizza sauce, thin and salty prosciutto, and a peppery arugula salad. These personal Proscuitto Pita Bread Pizzas are ready in minutes and absolutely delicious!

pita bread pizza with prosciutto, arugula, and balsamic vinegar drizzled on top on a pizza peel.

It’s an easy weeknight dinner — brush the pita rounds with olive oil, add a tasty red tomato sauce with crushed tomatoes, sprinkle on your favorite toppings, and complete the dish with an arugula salad drizzled with sweet and tangy balsamic vinegar glaze.

My mouth is watering just thinking about it!

With minimal prep work required, these mini pizzas are perfect for a quick lunch, light dinner, or as an appetizer to share.

Normally, I like to make my own pizza dough because I love the smell of the fresh yeast bread baking, but I liked the convenience of using the pita bread in this easy recipe.

ingredients for pita bread pizza on a table.

Key ingredients & substitutions for Prosciutto Personal Pita Pizzas

  • Pita | To make this recipe simple but just as delicious, use pita bread rounds for the crust. I prefer whole wheat pitas, but there are also pitas or flat bread made from white flour and other grains. 
  • Oil | Brush the rounds with olive oil before adding the toppings. Regular olive oil works just fine, but feel free to use extra virgin olive oil if preferred. 
  • Tomatoes | Crush fresh grape tomatoes to add to the store-bought pasta sauce for a semi-homemade pizza sauce.
  • Pasta sauce | Complete the pizza sauce with your favorite red pasta sauce.
  • Cheese | Top the pita bread rounds with shredded mozzarella cheese and shaved parmesan cheese. Freshly grated from the block is best because it melts better without the added starch. 
  • Prosciutto | Salty and thin prosciutto is the perfect topping for the bold flavors of these personal pizzas. If preferred, use salami or pepperonis. 
  • Baby Arugula | Create a peppery baby arugula salad to complete the mini pizzas after they have baked. Smaller baby arugula allows you to add plenty of leaves. But you can use regular arugula, chopped instead, or even fresh spinach leaves.
  • Balsamic | Drizzle the pizzas with balsamic vinegar or glaze as a final touch. Honey is a good substitute providing a similar sweet and rich flavor. Or try this Honey Sriracha Sauce!

Must-Have Pizza Stone

XL Baking Stone For Pizzas use in Oven, Grill or BBQ

  • Rectangular Stone 15 x 12″ Inches
  • includes long-handled aluminum pizza peel
pizza stone & peel

How to make Pita Pizzas with Prosciutto

These prosciutto arugula personal pizzas are an easy and fun way for the whole family to enjoy pizza night. So, let’s dive right into this easy pita bread pizza recipe!

brushing pita bread rounds with olive oil; mixing crushed tomatoes into pizza sauce for pita bread pizzas.

STEP 1 | Preheat oven

First, preheat the oven to 450 degrees. You want that oven piping hot for the pizzas — kinda like a brick pizza oven.

STEP 2 | Prepare the pita rounds

Next, brush each pita bread round with a teaspoon of olive oil and place them on a large baking sheet lined with parchment paper or a pizza stone.

STEP 3 | Add sauce and toppings

Then, crush the grape tomatoes and add 1/2 cup of pasta sauce. Mix that together in a bowl and then spread the sauce on top of the pitas.

Now, layer the pizza rounds with the mozzarella cheese and prosciutto slices.

pita bread pizza prep: layering sauce, cheese, prosciutto; baked pizza on a pizza peel; arugula in a glass bowl with shaved parmesan.

STEP 4 | Bake

Bake the personal pizzas in your preheated oven until the prosciutto is crispy and the cheese has melted, which takes 10-12 minutes.

tips

  • To make your own balsamic glaze, bring a cup of balsamic vinegar to a boil in a small saucepan. Reduce the heat and simmer for 10 to 12 minutes until it thickens enough to coat the back of a spoon.
  • Get an extra crispy crust using a baking sheet or pizza pan with perforations or holes to allow for more airflow.
  • If you prefer white sauce, try the recipe for this white pizza, my Chicken Florentine Pizza.
  • Make it a vegetarian pizza! Leave off the prosciutto and layer with some of these other topping ideas: red onion, bell pepper, black olives, feta cheese, or fresh basil leaves.

STEP 5 | Top with arugula salad and serve!

As the pita pizzas bake, toss the arugula and shaved parmesan cheese together in a small bowl.

Once the pizzas are done, top each with the arugula salad and drizzle with a tablespoon of balsamic vinegar or glaze. Then, grab your pizza cutter and serve them hot!

adding arugula and balsamic vinegar to the top of baked pita bread pizzas.

For more easy, delicious, and unique pizza recipes, check out this Cheeseburger Pizza with a special sauce and this Crescent Roll Veggie Pizza topped with a ranch spread, fresh veggies, and cheddar cheese.

Or if you’re looking for something extraordinary, check out this Sausage Mushroom Pizzadilla, a cross between a cheesy quesadilla and a saucy pizza — YUM!

Frequently asked questions

What is pita bread?

Pita bread is a round bread made with whole wheat flour from Mediterranean and Middle Eastern cuisines. Its taste is mild and neutral with a chewy texture, making it an excellent base for more robust flavors, like seasoned hummus.

Can you freeze pita pizzas?

Yes! Just wrap each personal pita pizza in foil and store them in freezer-safe plastic bags or containers to keep in the freezer for up to three months. Then, reheat the frozen pizzas in the oven at 375 degrees for about 25 minutes.

Is pita bread healthier than pizza dough?

Whole wheat pita bread is typically lower in fat and has fewer calories than standard pizza dough. It also tends to be more filling than regular pizza crust, which causes you to eat fewer pieces of pita pizza than a typical pizza. 

pita bread pizza with prosciutto, arugula, and balsamic vinegar drizzled on top cut into quarters on a pizza peel.

Serving suggestions

Serve these delicious pita bread pizzas with a refreshing Cucumber Tomato Feta Salad made with fresh herbs and marinated veggies. You can also go for more of a traditional pair, like Italian Bruschetta with red onions and Roma tomatoes.

Or try this Tangy No Mayo Coleslaw with a tangy and delicious dressing — trust me, you won’t miss the mayonnaise!

a slice of pita bread pizza on a white plate with a red napkin on a table.

Behind the recipe: Pita Bread Pizzas

Pizza and pita bread have a more intertwined history than you may think. Both pita bread and pizza crust come from the flatbread family.

Flatbread was the common name for a thin type of bread commonly used in the Mediterranean and Middle East regions, but it later became known as pita bread. In Italy, the northern dialect pronounced pita as ‘pizza.’ 

Today, pita bread and pizza are used for various recipes, often overlap, and are easily interchangeable. Both breads are a mild flavor with a chewy texture and crisp edges when baked, especially when topped with cheesy and savory ingredients.

pita bread pizza on a white plate with a spoon of balsamic vinegar resting to the side.

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pita bread pizza with prosciutto, arugula, and balsamic vinegar drizzled on top on a pizza peel.

Prosciutto Pita Bread Pizza

A crisp pita bread crust is topped with semi-homemade pizza sauce, thin and salty prosciutto, and a peppery arugula salad. These personal pizzas are ready in minutes and absolutely delicious!
5 from 3 votes
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Course Pizza
Cuisine Italian
Servings 6 servings
Calories 484 kcal

Ingredients
  

  • 6 pita bread rounds
  • 2 tablespoons olive oil
  • 1 cup grape tomatoes crushed
  • ½ cup pasta sauce
  • 2 cups shredded mozzarella cheese
  • 6 ounces thin-sliced prosciutto
  • 3 cups baby arugula
  • ½ cup Parmesan cheese shaved
  • 6 tablespoons aged balsamic vinegar or glaze

Instructions
 

  • Preheat the oven to 450 degrees.
  • Brush each pita bread round with a teaspoon of olive oil and place them on baking sheets or a pizza stone.
  • Crush the grape tomatoes and add 1/2 cup pasta sauce. Spread the sauce on top of the pitas, then layer with the mozzarella cheese and prosciutto slices.
  • Bake until the prosciutto is crispy and the cheese has melted, about 10-12 minutes.
  • In the meantime, toss the arugula and shaved parmesan cheese together in a bowl. Once the pizzas are done, top each with the arugula salad and drizzle with a tablespoon of balsamic vinegar.

Notes

  • To make your own balsamic glaze, bring a cup of balsamic vinegar to a boil in a small saucepan. Reduce the heat and simmer for 10 to 12 minutes until it thickens enough to coat the back of a spoon.
  • Get an extra crispy crust using a baking sheet or pizza pan with perforations or holes to allow for more airflow.
  • If you prefer white sauce, try the recipe for this white pizza, my Chicken Florentine Pizza.
  • Make it a vegetarian pizza! Leave off the prosciutto and layer with some of these other topping ideas: red onion, bell pepper, black olives, feta cheese, or fresh basil leaves.

Nutrition

Serving: 1gCalories: 484kcalCarbohydrates: 38gProtein: 21gFat: 27gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.04gCholesterol: 54mgSodium: 960mgPotassium: 334mgFiber: 2gSugar: 4gVitamin A: 861IUVitamin C: 6mgCalcium: 362mgIron: 2mg

Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

Keyword arugula, personal pizza, pizza, proscuitto
Tried this recipe?Let us know how it was.
Sheila Thigpen, blogger

About Sheila Thigpen

Recipe Developer, Food Photographer, Food Writer

Sheila Thigpen is the publisher of Life, Love, and Good Food — a Southern food blog — and the author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook. After 20+ years in the publishing industry, she retired in 2018 to focus on her own creative endeavors full time. She and her husband live near the beautiful Smoky Mountains and have a precious little granddaughter who has stolen their hearts. As an influencer, Sheila has collaborated with brands like Creamette, Kroger, HERSHEY’S, Hamilton Beach, Garafalo Pasta, OXO, Smithfield, Valley Fig Growers, and more.

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