Our Prosciutto e Rucola is the epitome of sophisticated Italian dining, showcasing the beautiful partnership between premium ingredients in their purest form. This elegant pizza begins with our signature 72-hour fermented dough, topped with a light garlic-infused olive oil base instead of tomato sauce, creating a perfect canvas for the delicate flavors to follow.
The star of this pizza is the 24-month aged Prosciutto di Parma, sliced paper-thin and draped over the pizza after baking to preserve its silky texture and complex flavor. It's complemented by peppery wild arugula, sweet multicolored cherry tomatoes, and shaved Parmigiano Reggiano, all finished with a drizzle of extra virgin olive oil and a hint of lemon zest. Each bite offers a perfect balance of salt, pepper, sweetness, and richness – the true essence of refined Italian cuisine.
| Calories: | 980 kcal |
| Protein: | 45g |
| Carbohydrates: | 88g |
| Fat: | 50g |
| Sodium: | 1920mg |
"The Prosciutto e Rucola at PIZZAPIZZA is simply extraordinary. Having spent several years living in Italy, I've become quite discerning about my prosciutto, and the quality here is impeccable. The balance of flavors - the saltiness of the prosciutto, the peppery arugula, the sweet cherry tomatoes, and that hint of lemon zest - creates a symphony in your mouth. Worth every penny."
"This pizza exemplifies why sometimes less is more. The quality of each ingredient is so exceptional that they don't need to hide behind heavy sauces or excessive toppings. The prosciutto literally melts in your mouth, and the contrast with the crisp arugula is divine. I appreciate that they add these ingredients after baking - it makes all the difference in preserving their integrity."
"I hosted a dinner party and ordered several Prosciutto e Rucola pizzas, and my guests haven't stopped talking about them since. One friend who's a chef was particularly impressed by the quality of the prosciutto and the perfect doneness of the crust. It's on the pricier side, but when you consider the quality of ingredients - especially that 24-month aged prosciutto - it's actually great value."
Our prosciutto is imported directly from a small family producer in Parma, Italy that has been making prosciutto for five generations using traditional methods. Each leg is aged for a full 24 months to develop its complex flavor profile.
The Prosciutto e Rucola requires a two-stage preparation to protect the integrity of the delicate ingredients:
This two-stage process ensures that the prosciutto retains its silky texture and the arugula its fresh crispness, while the residual heat from the crust gently warms the toppings to release their aromas.
White base with wild mushrooms, truffle cream, mozzarella, and fresh arugula
San Marzano tomatoes, fresh fior di latte mozzarella, basil, and extra virgin olive oil
Tomato sauce, mozzarella, artichokes, ham, mushrooms, and black olives