Easy Rosemary and Prosciutto Pizza (Toppings Recipe)

The Tripoli; rosemary and prosciutto pizza with onions and arugula is hands-down my favorite flavor combo. I know you will love it too!

This pizza is pure yum— from the golden crust, fragrant rosemary, and thin, savory prosciutto.

Rosemary adds a herby kick, a perfect balance to the salty prosciutto. Each bite is a taste party, simple yet flavorful.

Our good friends, Ruth and Bill, discovered and adapted the combination. 

Tripoli pizza, now discontinued, was a gem on the menu of Punch Neapolitan Pizza.

Punch is a local pizzeria chain here in Minnesota known for brick-oven pizzas.

Rosemary and Prosciutto pizza slices.

Why I Love this Recipe

Truth be told, I have rarely turned down pizza of any kind! But I do play favorites. One of which is definitely rosemary and prosciutto pizza with onions and arugula.

The simple mix of ingredients has a grownup, sophisticated taste and makes my taste buds really happy!

It’s the first and last recipe I make on pizza nights. 🙂


In my opinion, you do not need ALL of these ingredients to enjoy this pizza combination. But it is really magic if you do. 

You will LOVE this topping recipe. Everyone does.

The bare essentials are rosemary, onion, mozzarella, and prosciutto. But the “full” list is below.


Prosciutto means ham, which is a flavorful and delicate, dry-cured pork in Italian.

You can buy prosciutto, sliced thin for pizza, at your deli counter.

It is also available in small packages in the grocery case.

White Onions

The white onion has a slightly milder taste than the yellow onion.

It is perfect if you want an onion flavor that doesn’t overpower your food. 

White onions are commonly available in the produce section. Be sure to slice them very thin.

Fresh Rosemary

Rosemary is a fragrant evergreen herb that is indigenous to the Mediterranean region.

It is a member of the mint family and other herbs, such as basil, lavender, oregano, and thyme.

Fresh rosemary is sometimes sold in small herb packages or as a plant in the produce department of your grocery store. 

This herb is also easy to grow at home and use for other recipes.

I love to grow it in a pot and keep it outside but close to the kitchen for easy access.

Fresh Mozzarella

Mozzarella is only aged for a short time, and because of that, it is a softer cheese.

Made from cow milk or water buffalo, it is typically used for pizza toppings because it melts very easily when heated. 

You will usually find fresh mozzarella packed in water at the deli counter.

It is also available in containers or plastic packs in the grocery case.


Arugula is a cruciferous vegetable that offers many of the same benefits as other more mainstream vegetables, such as broccoli, Brussels sprouts, and kale. 

The leaves of arugula, known as rocket or roquette, are small and tender with a tangy taste. 

Arugula is usually found in the produce section, next to lettuce varieties. 

Truffle Oil

Truffle oil is most commonly used for finishing dishes, such as pasta, pizzas, and puréed foods.

Oil infused with truffle flavor is a modern culinary ingredient used to give a recipe the taste and aroma of real truffles. 

It is significantly less expensive than fresh truffles because it rarely contains real truffles. 

At one time, truffle oil was high-quality olive oil infused with black or white truffles, but today, most oils are made with manufactured ingredients.

If you love the flavor, go for it. But buyer beware. 

You can find truffle oil on Amazon, fine food stores, and grocery stores.

Pizza Crust Recipe

If you’d like to use these toppings on a Neapolitan Pizza Crust like you would in Italy, make this crust recipe, too.

The dough for this crust uses Italian 00 flour, which many of the best pizza makers use. It is the gold standard for creating authentic Neapolitan pizza!

The Caputo family has been producing flour in Naples for over three generations.

Along with San Marzano D.O.P. tomatoes, it is considered an essential ingredient if you want the stamp of approval of the Associazione Verace Pizza Napoletana.

Home Ovens

This Italian Double Zero 00 flour (affiliate link) is an excellent product for home ovens up to 500 degrees Fahrenheit.

This Italian Chef’s flour is a general-purpose, high-gluten flour that works well for many recipes.

They recommend it to be used for those who want to bake in a traditional home oven.

You can use it for pizza crust, pasta, bread, and pastries.

Wood-Fired Ovens

If you are looking for a delicious, thin, crisp crust cooked with the heat of a wood-fired oven, Caputo 00 Pizzeria Flour (affiliate link) is the most popular choice.

This flour works well in higher-temperature ranges.

It is a finely ground blend of flour with 12.5% gluten.

Pizza Topping Recipe

Are you drooling yet? At long last, below is the topping recipe.

Just a note: it’s important to put these ingredients on the pizza in the proper order to maximize the texture and flavor.

Presentation is also important. By adding the fresh arugula last, you will indeed have a lovely-looking professional pizza.😁

Love this Rosemary and Prosciutto Pizza? Leave a 5-star 🌟🌟🌟🌟🌟 rating & a review in the comments section further down the page. I love hearing from you!

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Rosemary and Prosciutto pizza slices on a wood pizza peel.

Rosemary and Prosciutto Pizza


This pizza flavor was inspired by the original Tripoli at Minnesota-based Punch pizza.


Before Baking

olive oil and vinegar mixture

fresh rosemary

white onion, thinly sliced

fresh mozzarella

strips of prosciutto

After Baking

add a handful of arugula

light drizzle of truffle oil


Add toppings in the order of ingredients listed. Add prosciutto last, so it gets crispy. Bake until cheese is melted and crust is golden.

After baking, sprinkle with fresh arugula and drizzle lightly with truffle oil. Enjoy!


It’s important to put the ingredients on the pizza in the proper order to maximize the texture and flavor.

Presentation is also important. By adding the fresh arugula last, you will indeed have a lovely-looking professional pizza.😁

  • Prep Time: 10 minutes
  • Cook Time: 2- 10 minutes, depending on the heat source
  • Category: Main dishes: Pork
  • Method: Baking
  • Cuisine: Italian

Keywords: Pizza, Arugula, Prosciutto, Rosemary, Onion, Brick oven, Italian

Recipe Card powered byTasty Recipes

Nutrition Label. The nutritional values listed are an approximation based on the ingredients in the recipe card. Actual amounts may vary.

Tools and Equipment

Below are some of the pizza tools we use indoors and out. I have also included products that are on my wish list!

Affiliate links are below, in blue.

Pizza Peels

Wherever you are baking, whether indoors or out, pizza peels are perfect for moving your pizzas from the work area, where you roll and top, to the heat source. Find one HERE

Peels are available in different handle lengths depending on what you are baking with, such as kitchen oven, grill, or brick oven.

They also look great to serve pizza on. 😃

A Pizza Steel

Steels are flat cast iron pans intended to heat up and restore takeout or homemade pizza. They work on any stovetop and take only 2 – 3 minutes.

Apparently, the difference is outstanding. Let me know if you try one! HERE is a highly rated one on Amazon. (Affiliate link)

Pizza Stones

Stones are multipurpose and mimic brick oven qualities.

Use them to improve your pizza crust. Bake fresh or frozen pizzas on your stone. You will love it!

This pizza stone is a square example, but they also come in circular and rectangular shapes. (Affiliate link)

Stones also work great for making bread, cookies, and even stuffed calzone at home.

Don’t forget to try this simple but amazing Neapolitan Pizza Crust recipe.

Well, there you have it, one of my top 3 pizza toppings of all time.😃 

Enjoy your pizza. Arrivederci!

Nutrition. Any statements regarding dietary information are to be used at your discretion and should not be used to diagnose, treat, cure, or prevent any disease.

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