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Salad Pizza with Arugula, Prosciutto and Golden Beets

This Salad Pizza is the perfect mix of bright, healthy veggies paired with a decadent pizza flair. The ricotta and arugula are a match made for each other, tied together with the vibrancy of our 100% California Extra Virgin Olive Oil.


  • 2 medium golden beets, stems removed
  • California Olive Ranch Extra Virgin Olive Oil
  • Pinch of salt and pepper
  • 16oz store-bought pizza dough
  • 1½ cups ricotta cheese
  • Zest of 1 lemon
  • 4cups arugula
  • 4 pieces of prosciutto
  • Juice of 1 lemon


  1. Pre-heat oven to 425ºF.
  2. Scrub and wash golden beet.
  3. Place on a piece of foil large enough to encase the beet.
  4. Drizzle with olive oil and salt and pepper.
  5. Wrap the beet in foil and bake for 45minutes to an hour or until the beet is fork tender.
  6. Let cool completely and gently remove the skin. Cut into ¼-inch wedges and set aside.
  7. Increase oven temperature to 475ºF.
  8. Divide pizza dough into two and roll each in a 10-inchdiameter.
  9. Brush a large sheet pan with a thin layer of olive oil and place the two rounds side by side.
  10. Brush the tops with a little more olive oil and bake for 7-9 minutes or until the edges aregolden brown.
  11. In the meantime, combine the ricotta cheese, lemon zest, salt and pepper in a small bowl.
  12. Gently toss arugula, proscuitto and beets with lemon juice, olive oil and salt and pepper in a medium bowl
  13. Once the baked pizza has cooled to the touch, spread the ricotta on each pizza round leaving¼” around the edges. Mound the salad in the middle of each pizza.
  14. Drizzle more olive oil before serving

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