Prosciutto, eggplant puree, Parmigiano pizza with arugula insalata
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    • 1 (5oz) pizza dough
    • 3 tbsp roasted eggplant puree
    • 4 slices of aged prosciutto
    • 3 tbsp Parmigiano Reggiano
    • 2 cups baby arugula
    • 1 tbsp lemon juice
    • 2 tbsp olive oil


Baking Directions:

Stretch out your dough so it has an 11 to 12-inch diameter. Rub eggplant puree on dough, leaving 1 ½-inch crust. Layer prosciutto over eggplant and top with shredded Parmigiano. Drizzle olive oil around crust. Cook in oven for 5 minutes, or until crust is crispy and golden brown. Cut into 4 or 8 slices and serve. Toss salad with olive oil and lemon juice, and top over hot pizza. Grate Parmigiano over salad.Note: You can make eggplant puree, tomato sauce, mushrooms, onions and spinach a day in advance.

Recipe tags

Easy Italian

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