Ricotta Pizza with Arugula, Prosciutto and Nectarine
A modern take on Italian pizza that blurs the line between savory and sweet. This elegant dish features a thin crust topped with creamy ricotta mixed with garlic and parmesan, then finished after baking with fresh arugula tossed in red wine vinegar, salty prosciutto, and juicy nectarine slices. The contrast between the warm, cheesy base and cool, peppery greens creates complexity, while the stone fruit adds unexpected brightness. Perfect for casual weeknight dinners or impressive entertaining. The key is adding the salad topping after baking to preserve the arugula's texture and vinegar's acidic bite. This version celebrates seasonal fruit and quality cured meat rather than traditional tomato sauce, making it memorable and craveable.
Ingredients
- 1 ½ cups ricotta
- ¼ cup grated parmesan cheese
- 1 clove garlic, grated
- Kosher salt and pepper
- 1 ball pizza dough, room temperature
- All-purpose flour, for dusting
- 3 tablespoons olive oil, divided
- 2 teaspoons red wine vinegar
- 2 cups arugula
- 6 slices prosciutto
- 1 ripe nectarine, slicedpeach1:1fruit
slightly softer, similar sweetness
Instructions
- 1
Preheat oven to 450 F
- 2
Mix ricotta, parmesan, and grated garlic in a small bowl, then season with salt and pepper
- 3
Dust work surface with flour and stretch dough by hand to roughly 12 inches in diameter
- 4
Brush dough all over with some of the olive oil
- 5
Spread ricotta mixture evenly over dough, leaving a 1 inch border
- 6
Transfer pizza to oven and bake until edges are golden brown and dough is set, about 15 minutes
- 7
Remove from oven and let cool slightly
- 8
Whisk remaining olive oil with red wine vinegar in a large bowl
- 9
Toss arugula in the dressing and transfer to the pizza
- 10
Top with prosciutto and nectarine slices
- 11
Cut into 8 slices and serve
Tips
Add the dressed arugula topping after the pizza cools slightly to preserve the greens' peppery bite and prevent wilting. The warm base will gently soften them without making them mushy or compromising texture.
Use a ripe but firm nectarine that yields slightly to pressure. Slice just before assembly to prevent browning, and let the fruit's natural juices mingle with the vinegar dressing for subtle complexity.
Stretch dough gently with your hands rather than a rolling pin to maintain aeration. Room-temperature dough is easier to work with and will rise better, creating a lighter, crispier crust.
Good to Know
Leftover pizza keeps refrigerated in an airtight container for up to 2 days. Do not store assembled salad topping; store plain pizza and toppings separately, then assemble before serving.
Prepare ricotta mixture and stretch dough up to 4 hours ahead; cover dough and keep ricotta chilled. Slice nectarine and dress arugula just before serving.
Serve warm or at room temperature as a lunch, light dinner, or appetizer. Pairs well with a crisp white wine like Pinot Grigio or a light rosé.
Common Mistakes
Add dressing to arugula after baking, not before, to avoid wilted greens and soggy pizza.
Do not overbake the pizza; 15 minutes should yield a set dough with golden edges but not a hard crust.
Do not add nectarine too early; slice and top just before serving to preserve texture and prevent browning.
Substitutions
Dairy-Free Swaps
General Alternatives
slightly softer, similar sweetness
tangier fruit note
FAQ
Can I make this pizza ahead and reheat it?
Yes, bake the pizza fully and store it plain in the refrigerator for up to 2 days. Reheat at 350 F for 5 minutes until warm. Add the fresh arugula, prosciutto, and nectarine toppings just before serving for best texture and flavor.
What if I don't have ricotta?
Mascarpone works well as a creamier substitute in equal amounts. Goat cheese offers a tangy alternative, though use slightly less due to stronger flavor. Both maintain the rich, spreadable base that balances the sharp and sweet toppings.
Can I use a different stone fruit?
Peaches, apricots, or plums all work beautifully. Choose ripe but firm fruit and slice just before assembly to prevent browning. The slight tartness of apricots complements the prosciutto especially well.