Prosciutto Arugula Pizza

Peppery arugula combined with the salty prosciutto and buttery cheese on a crispy crust makes the perfect pairing with PEJU Cabernet Sauvignon.


Click here to watch a video of Chef Nic demonstrating how to make the pizza or click here for the recipe with step-by-step photos.


2 8 oz pizza dough balls
1 cup PEJU pizza sauce
2 cups gruyere cheese, shredded
8 fresh or dry black Mission figs, sliced
8 large slices of prosciutto
½ cup mascarpone cheese
2 cups of fresh petite arugula
1 tbsp of virgin olive oil

PEJU Pizza Sauce

4 tbsp olive oil
2 tbsp fresh garlic, chopped
½ cup yellow onion, small dice
4 cups tomato puree
1 tbsp brown sugar
3 tbsp fresh oregano, chopped
1 tbsp fresh thyme, chopped
Salt and ground white pepper to taste


Serves Makes 2 Pizzas
Prep Time: 1 hour 15 minutes
Cook Time: 8 minutes

Remove dough from fridge 2 hours before pizza assembly. Dough should be room temperature

Position pizza stone or sheet pan on the middle rack. Preheat oven to your highest temperature and let heat for an hour before cooking

Place risen ball of dough on a floured surface and softly press dough with your fingertips. Form edges by gently pushing down around the perimeter and rotating the dough

When you get to an 8″ circle, pick up dough and gently pull edges until you get a 14” round shape. Keep edges thicker than the center

Place shaped dough on a floured pizza peel, and gently slide the pie back and forth to ensure it does not stick

Add pizza sauce using a culinary brush. Add the gruyere cheese and figs

Slide pizza onto the stone. Bake for 4 to 5 minutes, then rotate and continue to bake for 4 minutes or until cheese is melted and crust is golden. Remove pizzas from oven.

In a small bowl, toss arugula with olive oil

Add prosciutto, mascarpone cheese, and top with arugula. Cut pizza into slices and enjoy!

Pizza Sauce

Add olive oil to a medium sauce pan and heat over medium heat. Add garlic and onions, sauté until soft and translucent.

Add tomato puree, sugar, salt, and white pepper. Bring it to a low simmer for about 30 minutes.

Add herbs and continue to simmer until sauce reaches a thick consistency.

Taste for seasoning and reserve until needed.

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