Bayonne ham and arugula pizza

, published on February 21, 2019

Servings: 2 (8-inch) pizzas


  • 1 prepared pizza dough or 1 recipe for homemade pizza dough
  • 90 ml(6 tablespoons) olive oil
  • 15 ml (1 tablespoon) lemon juice
  • 300 g (3 cups) grated mozzarella cheese
  • 225 g (1/2 lb) Bayonne ham, thinly sliced
  • 300 g (12 cups) arugula
  • Cherry tomatoes, halved (optional)
  • Pepper and salt

Cornmeal of flour for the pizza stone and the peel.

*If you’re in a hurry, you can use naan bread instead of pizza dough.


  1. Preheat the oven to 230 °C (450 ° F).
  2. Sprinkle a little cornmeal on the pizza stone and the peel. Roll out the dough to form two 20-cm (8-inch) crusts.
  3. Slide the dough onto the hot pizza stone or baking sheet. Bake 8 minutes. Meanwhile, combine 30 ml (2 tablespoon) of the oil with the lemon juice in a bowl. Set aside.
  4. Remove the pizza from the oven, brush with the olive oil mixture and top with the mozzarella and the Bayonne ham. Return the pizza to the oven; bake until the cheese is golden and bubbly, about 6 more minutes.
  5. Meanwhile, toss the arugula in a large bowl with the oil and the lemon juice. Salt and pepper to taste. Top the pizza with the arugula salad and the tomatoes, if wanted. Cut into slices.



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