Freshly baked Rocket Pizza with Prosciutto and Grana Cheese makes a light and savoury dinner, with salty prosciutto, peppery rocket, and nutty cheese in every slice.
My husband loves pizza, so to please him and the kids, I often make it on Sunday evening.
Homemade pizza can be healthy depending on the toppings, and it is common in Italian homes to prepare it once a week.
While he prefers his salami version, I like to change mine each time. I keep my choices simple and traditional, as I am not a fan of the “gourmet” combinations you sometimes see.
The toppings offered outside Italy can be surprising. We once received a flyer from a place calling its food “Italian” when the toppings were anything but Italian.
They were offering a four-cheese pizza made with feta and haloumi, and even a Thai Satay Chicken pizza. If you’re curious about authentic combinations, I share more in How to Choose Authentic Pizza Toppings.
Now, back to today’s recipe. I enjoy lighter toppings, and this one is a favourite of mine. Prosciutto, rocket, and Grana cheese slivers make a very fresh combination. The pizza is not oily or heavy, especially if you use real mozzarella instead of the shredded kind. Try it and you will notice the difference. Enjoy!
What is Rocket on Pizza?
Rocket on pizza is the same as arugula. In Italy, it’s common to add it at the very end so the leaves stay fresh and keep their gentle peppery taste. The warmth from the pizza softens the rocket slightly, which works well with prosciutto, mozzarella, and Grana.
It gives the whole pizza a light, savoury lift without needing anything extra. This topping is typical of many pizzerias in Italy, especially the ones that finish their pizzas with ingredients added straight from the counter once they come out of the oven.
What We Love About This Rocket Pizza
- Works with simple Italian ingredients that complement each other naturally.
- Brings a light peppery contrast from fresh rocket that lifts the whole topping.
- Tastes fresh and savoury in every slice and suits anyone who prefers lighter pizzas.
Key Ingredients for Rocket Pizza
Prosciutto
Brings a savoury, delicate saltiness that pairs well with lighter toppings. The thin slices soften slightly on the warm pizza while keeping their flavour.
Rocket
Known as arugula in some countries, rocket has a natural peppery taste and gentle crunch. It lifts the richer elements and keeps the topping balanced.
Cheese
Mozzarella melts into a soft, stretchy layer that holds the toppings in place, while Grana adds a firmer, savoury note that works well with the prosciutto and the rocket.
Tomato Purée
Forms a smooth, balanced base with gentle acidity. It adds moisture to the pizza without making the dough soggy.
Find the complete list with measurements in the recipe card below.
How to Make Rocket Pizza with Prosciutto and Grana Cheese
Step 1: Make the pizza dough and leave it to rise.
Step 2: While the dough rests, prepare the toppings by slicing the mozzarella and making Grana slivers with a potato peeler.
Step 3: Prepare the tomato base by mixing the tomato purée with 2 tablespoons of extra virgin olive oil, 1 tablespoon of oregano, and salt to taste.
Step 4: When the dough is ready, divide it into 4 smaller balls and roll them into 4 circles approximately 0.5 cm – 0.2 inch thick.
Step 5: Spread the tomato base over the pizzas and bake in a preheated fan-forced oven at 180°C – 355°F for 15 minutes.
Step 6: Remove the pizzas from the oven and place the sliced mozzarella on top. Return them to the oven for 5 minutes so the cheese can melt.
Step 7: When ready, remove the pizzas from the oven and top each one with 4 slices of prosciutto (add the prosciutto uncooked), a handful of rocket, and Grana slivers.
Step 8: Cut and enjoy warm.
Frequently Asked Questions
Yes, passata works well. It gives a smooth base and keeps the topping light, as long as you avoid adding too much.
Rocket pairs well with simple additions such as shaved Parmigiano, cherry tomatoes, anchovies, or thin slices of bresaola, so keep the additions simple.
Yes, speck is the closest in flavour and texture. It suits the other ingredients without changing the style of the pizza.
Freeze the baked base with the tomato layer only. Add mozzarella, prosciutto, and rocket after reheating so the toppings stay fresh.
Extra Help from the Kitchen
Let the Dough Warm Slightly Before Rolling – If the dough comes straight from a cool spot, give it a few minutes on the bench. It becomes easier to stretch and roll out more evenly.
Use Baking Paper for Easy Transfer – Assemble each pizza on a sheet of baking paper. It makes moving the pizza to and from the oven simpler and keeps the base from tearing.
Keep the Tomato Layer Thin – A light coating of tomato purée prevents the dough from softening during baking and helps the base stay firm.
Slice Mozzarella Evenly – Keeping the slices the same thickness helps them melt at the same rate and prevents uneven spots across the pizza.
Check Mozzarella Moisture – Some mozzarella holds more water than others. If it seems very wet, blot it slightly to prevent liquid pooling on the pizza.
Add Prosciutto in Loose Folds – Place the prosciutto gently instead of pressing it down. The steam from the warm pizza passes through the folds and softens the meat without drying it.
Variations and Twists
Use Speck Instead of Prosciutto – Replace prosciutto with thin slices of speck for a slightly different cured meat flavour. It still pairs well with mozzarella and rocket.
Add Fresh Cherry Tomatoes – Halve a few cherry tomatoes and place them under the mozzarella before baking. They add gentle acidity and more moisture.
Replace Grana with Parmigiano Reggiano – Use Parmigiano instead of Grana for a sharper finish. Shave it thinly so it softens on the warm pizza.
Finish with Extra Virgin Olive Oil – Add a light drizzle of extra virgin olive oil over the rocket before serving. It brings the topping together without altering the texture.
Storage and Shelf Life
Store any leftover Prosciutto and Arugula Pizza in an airtight container in the refrigerator for up to 2 days. Keep the slices flat to prevent the toppings from sliding and allow them to cool completely before storing to avoid moisture building up inside the container.
For freezing, store the baked base with the tomato layer only for up to 1 month, then add the cheese and fresh toppings after reheating. Warm the slices in a moderate oven at 180°C – 355°F until heated through, then add fresh rocket before serving.
Homemade Pizza Recipes to Try Next
Rocket Pizza with Prosciutto and Grana Cheese Recipe
Freshly baked Rocket Pizza with Prosciutto and Grana Cheese makes a light and savoury dinner, with salty prosciutto, peppery rocket, and nutty cheese in every slice.
Ingredients
- 1 batch of pizza dough
- 400 ml – 13.5 oz. tomato purée
- 2 tablespoons extra virgin olive oil
- 1 tablespoon oregano
- Salt
- 350 g – 12.5 oz. bocconcini or mozzarella – sliced
- 16 slices Prosciutto – preferably Italian cured Prosciutto
- Rocket/Arugula
- Grana or Parmigiano Reggiano slivers
Instructions
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Make the pizza dough and leave it to rise.
-
While the dough rests, prepare the toppings by slicing the mozzarella and making Grana slivers with a potato peeler.
-
Prepare the tomato base by mixing the tomato purée with 2 tablespoons of extra virgin olive oil, 1 tablespoon of oregano, and salt to taste.
-
When the dough is ready, divide it into 4 smaller balls and roll them into 4 circles approximately 0.5 cm – 0.2 inch thick.
-
Spread the tomato base over the pizzas and bake in a preheated fan-forced oven at 180°C – 355°F for 15 minutes.
-
Remove the pizzas from the oven and place the sliced mozzarella on top. Return them to the oven for 5 minutes so the cheese can melt.
-
When ready, remove the pizzas from the oven and top each one with 4 slices of prosciutto (add the prosciutto uncooked), a handful of rocket, and Grana slivers.
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Cut and enjoy warm.
Recipe Notes
If you are using a pizza stone, you can add the mozzarella at the same time as the tomato sauce. The pizza cooks much faster on a stone (mine takes about 10 minutes), so the cheese melts without burning.
Dear Manuela,
treat yourself to a gift and get a home pizza oven. Since I got one of these small (and not too expensive) contraptions that heats the pizza during cooking to temperatures in excess of 350 C, the quality of our home-made pizza has changed dramatically (for the better!). These small ovens look funny and “toyish”, but they work.
Also, for the dough, try once “high-strength” flour (e.g. the one that in Italy goes under the name of “Manitoba” – which I mix with Italian “0” flour) rather than “all purpose flour” and you will be amazed by the difference this makes on the dough’s quality.
By combining proper dough with a dedicated pizza oven we now easily top the quality of the local pizzeria (OK, you may argue this is not hard outside of Italy 🙂
By the way, very nice site and great collection of recipes!
Good for you, Manu! I totally agree with your opinion on traditional food/recipes! Even when we are out and perusing an Italian restaurant’s menu before deciding where we want to eat, I will not eat at an Italian restaurant if a.) they have Italian words misspelled or b.) they have bizarre ingredients where they don’t belong. Your combination with proscuitto, arugula and Grana Padano would be fabulous!
LOL I do exactly the same thing… I ALWAYS read the menu and if I find spelling mistakes, I do not eat there… it is a clear sign that people there are not Italian. 😉
I very much agree with what you wrote and feel that certain foods and traditions should be patented. I also check
menus wherever I am to see if the spelling is right and I do not like seeing traditional recipes being messed with. However, I cannot help thinking that creativity is what triggers
genius and sometimes sticking too much to tradition can be counterproductive. I am sure that at some point a true Neapolitan found it shocking when someone decided to put prosciutto crudo, Parmigiano and rucola on a pizza… but if they hadn’t we would have never enjoyed that particular combination of flavors. So perhaps the new place could still boast Italian pizza if the technique and oven follow the traditions of making an Italian pizza, but then create a section to “creative” or “fusion” toppings? stick to traditions made cuisines less static and more interesting, especially tic and
I make homemade pizza once a week and we love it! It is funny that the pizza you made is one I would have ordered at any pizzeria in Italy but I never make it at home – I always make the traditional tomato sauce – mozzarella topping. Now I want yours.
We always have homemade pizza on Sundays – one of my favourite meals! This looks so so good and a lovely crispy crust!
Hello Manu,
I am so thrilled to have found your fantastic site. This is now my go-to place to be inspired! Thank you.
I am making your pizza tomorrow, and wondered if you buy store bought tomato purée and add the oil and oregano, or if you make your own? I know this is a very basic and silly question, but was just wondering. I wasn’t able to find a tomato base recipe here.
Warm regards,
Marilyn
Hi Marilyn! Thanks for your comment! 🙂
I use good quality store bought tomato purée for the pizza base and then add oregano, salt and extra virgin olive oil to it. I am lucky enough to find a good Italian brand here in Sydney. Just make sure it;s not too acidic in taste. 🙂 Let me go how the pizza comes out! Have fun!
Thank you! What a great list of healthy recipes! I can’t wait to try a few.