This simple prosciutto pizza with basil and rocket is quick to prepare and makes an ideal weeknight dinner. You can use a homemade pizza base or a store-bought crust for an even faster meal. This version is dairy-free, using vegan mozzarella that pairs beautifully with salty prosciutto and fresh herbs.
This straightforward pizza recipe delivers a gourmet result with minimal effort. The toppings are intentionally simple and many are added after baking, which keeps preparation light while preserving bold flavour.
The salty prosciutto melds with the hot, gooey vegan cheese, and the brightness of fresh basil and the peppery bite of rocket lift each slice.
It’s my favourite go-to pizza — easy enough for a weeknight and special enough for a relaxed Friday with a glass of wine.
Making your own dough is less intimidating than it sounds — it’s mainly hands-off time while the dough rises. If you’re pressed for time, using a store-bought base gets you to dinner even faster.
Honestly, you can finish this pizza quicker than browsing through a delivery menu.
Key Ingredients
This recipe has two parts: the pizza dough and the simple toppings. Choosing a premade crust shortens your shopping list and prep time.
All ingredient quantities are listed in the recipe card below.
- Plain flour (all-purpose flour).
- Yeast – dry or instant yeast for the dough.
- Sugar – a small amount helps activate the yeast.
- Salt – essential for flavour in homemade dough.
- Marinara sauce – use your favourite jarred sauce or homemade marinara.
- Vegan mozzarella – a dairy-free shredded mozzarella (often coconut oil-based) works well.
- Prosciutto – thinly sliced, added after baking.
- Greens – fresh basil and rocket (arugula) to finish the pizza.
Step-By-Step Instructions
Start with the pizza crust — either your homemade dough or a ready-made base. A stand mixer with a dough hook speeds things up, but you can easily knead by hand.
Combine the yeast with warm water and whisk. Add flour, sugar, salt and oil, and mix until a dough forms. If using a mixer, knead until the dough pulls away from the bowl and feels elastic. If kneading by hand, turn the dough onto a floured surface and knead until smooth.
Place the dough ball back in a lightly oiled bowl, coat with oil, cover, and set in a warm place for about 45 minutes until doubled in size.
TIP! If you need a warm spot to rise the dough, preheat your oven to about 100°C, turn it off, and place the covered bowl inside with the door ajar.
For the best results, bake on a pizza stone preheated in a very hot oven (250–260°C / 450–500°F) for about 30 minutes. If you don’t have a stone, use a preheated heavy-duty baking tray.
On a large sheet of baking paper, punch down the dough and press or roll it out to your preferred shape. This dough makes one large, thicker-crust pizza; for thinner, crispier crusts divide the dough into two.
Spread marinara sauce over the base and sprinkle with shredded vegan mozzarella.
Carefully slide the pizza (on the baking paper) onto the preheated stone or tray and bake for about 10 minutes, until the edges are crisp and the cheese is bubbling.
Remove the pizza from the oven and transfer to a cutting board. Top with torn prosciutto, fresh basil leaves and a handful of rocket. Slice and serve.
If you make this recipe, please leave a comment and rating below — I’d love to see your photos if you share them on Instagram with the tag @eightforestlane.
More weeknight dinners:
Honey Soy Chicken
20 Minute Hoisin Pork Stir Fry
Air Fryer Teriyaki Salmon
Creamy Salmon Tagliatelle (Dairy-Free)
Simple Prosciutto Pizza
Ingredients
Pizza Base
- 2 cups plain/all purpose flour
- 1 x 7 gram sachet dry yeast (2 ¼ teaspoons)
- ¾ cup warm water
- 1 tablespoon sugar
- 1 tablespoon olive oil
- Pinch of salt
- Extra olive oil
Topping:
- ¼ cup marinara sauce
- 1 ½ cups shredded vegan mozzarella
- 70 grams prosciutto, thinly sliced
- 1 cup rocket / arugula
- Fresh basil leaves
Instructions
- Make the pizza dough: add the yeast to the bowl with warm water and whisk. Add flour, oil, sugar and salt and mix on low or combine by hand with a spoon.
- If using a stand mixer, continue with the dough hook until the dough pulls away from the bowl. If mixing by hand, turn onto a floured surface and knead until smooth.
- Place the dough in a lightly oiled bowl, cover and leave in a warm spot for 45 minutes or until doubled in size.
- Preheat the oven to 250–260°C (450–500°F) with a pizza stone or heavy baking tray inside.
- Assemble the pizza: punch down the dough, roll or press out on baking paper to the desired shape, then top with marinara sauce and vegan mozzarella.
- Bake on the preheated stone or tray for about 10 minutes until the crust is golden and the cheese is bubbling.
- Remove from the oven and top with prosciutto, torn basil and a handful of rocket. Slice and enjoy.
Notes
Note: This recipe yields one thick-crust pizza. For thinner, crispier bases, divide the dough in two and roll each portion thin.
Tip: For a warm rise environment, preheat the oven to 100°C while you mix the dough, turn it off, then place the covered bowl inside with the oven door ajar for about 45 minutes.
Nutrition
|
Carbohydrates: 63g
|
Protein: 11g
|
Fat: 20g
Nutritional information is a guide only and may vary based on the exact ingredients you use.