Pizza Italian de luxe with Parmaham, Arugula and Pine Nuts
Make a crisp homemade pizza topped with Parma ham, arugula, pine nuts, and sun-dried tomatoes. Simple dough, rich sauce, and classic Italian flavors.
Ingredients
Pizza dough
- 2¾ cups all-purpose flour
- 2 teaspoons yeast, instant
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 cup water lukewarm
- 1 tablespoon olive oil
Pizza sauce
- 1.1 pound tomatoes peeled, seeded, diced
- 1 tablespoon olive oil
- 1 clove garlic minced
- 1 shallot finely chopped
- 1¾ cup passata
- 1 teaspoon sugar
- 2 teaspoons Italian herbs like basil, thyme, rosemary
- 1 bay leaf
- salt and pepper at taste
Topping
- 8 slices Parma ham
- 2 tablespoons pine nuts toasted
- 6 sun-dried tomatoes chopped (drained well)
- 5-7 oz. cheese grated (mozzarella/provolone)
- 1 cup arugula
Ingredients you need per step are listed below the step in Italic
Instructions
Dough (bread machine)
- Add water and oil, then flour, sugar, salt, and yeast. Run the dough program with first rise included.2¾ cups all-purpose flour, 2 teaspoons yeast, instant, 1 teaspoon sugar, 1 teaspoon salt, 1 cup water, 1 tablespoon olive oil
By hand/mixer:
- Bloom yeast with sugar in lukewarm water for 5 minutes.2 teaspoons yeast, instant, 1 cup water, 1 teaspoon sugar
- Add flour, salt, and oil. Knead for 10 minutes until smooth.2¾ cups all-purpose flour, 1 teaspoon salt, 1 tablespoon olive oil
- Place in an oiled bowl, turn the dough once, cover, and let rise 1 hour until doubled.
Tomato sauce
- Score and peel tomatoes (blanch 20 seconds, chill, peel), seed, and dice.1.1 pound tomatoes, 1 tablespoon olive oil, 1 clove garlic, 1 shallot
- Add tomatoes, passata, sugar, herbs, and bay leaf.1¾ cup passata, 1 teaspoon sugar, 2 teaspoons Italian herbs, 1 bay leaf
- Simmer for 25 minutes, stirring occasionally.
- Remove the bay leaf season with salt and pepper.salt and pepper
Shape & assemble
- Preheat the oven to
440 °F or 
390 °F. - Divide dough in half. Roll each piece into a thin round. Rest for 10 minutes.
- Spread a thin layer of sauce, then add cheese, sun-dried tomatoes, toasted pine nuts, and Parma ham.8 slices Parma ham, 2 tablespoons pine nuts, 6 sun-dried tomatoes, 5-7 oz. cheese
- Bake each pizza for ~14 minutes until the crust is golden and crisp.
Finish
- Top hot pizzas with arugula. Slice and serve right away.1 cup arugula
NOTES
1. What cheese melts best? Low-moisture mozzarella for stretch; add a little provolone or Parmesan for flavor.
2. Storage
Only without added arugula.
- Fridge: Leftovers up to 2 days in an airtight box.
- Freezer: Slices up to 1 month; reheat from frozen at 430 °F /220 °C.
- Reheat: 6–8 minutes in a hot oven or 3–4 minutes in an air fryer for crispness.
Nutrition
Calories: 1457kcal | Carbohydrates: 183g | Protein: 66g | Fat: 55g | Saturated Fat: 18g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 18g | Cholesterol: 101mg | Sodium: 2845mg | Fiber: 18g | Sugar: 26g | Vitamin A: 4254IU | Vitamin C: 63mg | Iron: 16mg
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