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Rustic Italian Pizza with a Twist: Quick, Flavorful, and Easy-to-Make - Keto Kulinary
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A pizza with olives and greens on a plate.

☆☆☆☆☆ 0/5

Rustic Italian Pizza with a Twist: Quick, Flavorful, and Easy-to-Make

Summary

This rustic Italian pizza takes inspiration from the traditional Neapolitan pizza and adds a twist of additional flavors. With a crispy crust, tangy tomato sauce, and a combination of arugula, olives, and prosciutto, this pizza is a burst of flavors in every bite. Perfect for a quick and delicious dinner that will transport you to the streets of Naples.

20

Prepation Time

12

Cook Time

- - -

Resting Time

30

Total Time

Course

Cuisine

4

pizzas Serving

347 kcal

Calories

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This rustic Italian pizza takes inspiration from the traditional Neapolitan pizza and adds a twist of additional flavors. With a crispy crust, tangy tomato sauce, and a combination of arugula, olives, and prosciutto, this pizza is a burst of flavors in every bite. Perfect for a quick and delicious dinner that will transport you to the streets of Naples.

Ingredients
 
 

Pizza Dough

  • 1 pound pizza dough (store-bought or homemade)
  • 4 tbsp extra virgin olive oil
  • 2 cloves garlic minced

Tomato Sauce

  • 1 cup tomato sauce
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • salt to taste
  • pepper to taste

Pizza Toppings

  • 1 cup arugula
  • 1/2 cup sliced black olives
  • 1/4 cup pitted kalamata olives
  • 4 slices prosciutto
  • fresh basil leaves for garnish
  • chili flakes (optional, for spice lovers)

Instructions
 

  • Preheat your oven to 500°F (260°C) and place a pizza stone or baking sheet in the oven to heat.
  • In a small saucepan, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Pour in the tomato sauce and season with oregano, basil, salt, and pepper. Simmer for 5 minutes, then remove from heat.
  • Divide the pizza dough into 4 equal portions and roll them out into rounds, approximately 10 inches in diameter.
  • Remove the heated pizza stone or baking sheet from the oven and carefully transfer one pizza dough round onto it. Working quickly, brush the dough with 1 tablespoon of olive oil, leaving a small border around the edges.
  • Spread a generous amount of the tomato sauce over the oiled dough, ensuring an even distribution. Add arugula, black olives, kalamata olives, and prosciutto slices on top.
  • Carefully transfer the pizza back into the preheated oven and bake for 10-12 minutes or until the crust is golden and crispy.
  • Once removed from the oven, drizzle the remaining tablespoon of olive oil over the pizza and garnish with fresh basil leaves. For those who enjoy a hint of spice, sprinkle some chili flakes on top.
  • Repeat steps 4-7 for the remaining 3 portions of pizza dough.
A pizza with olives and greens on a plate.

Nutrition Per Serving

347

Calories

39

Carbohydrates

9

Protein

17

Fat

3

Saturated Fat

Polyunsaturated Fat

Monounsaturated Fat

Trans Fat

13

Cholesterol

862

Sodium

235

Potassium

6

Fiber

11

Sugar

707

Vitamin A

11

Vitamin C

58

Calcium

3

Iron

Polyunsaturated Fat

Monounsaturated Fat

Pairing Suggestions

Feel free to customize this pizza with your favorite ingredients. Add mushrooms, bell peppers, or any other toppings you prefer. Enjoy the taste of Italy with this rustic Italian pizza that offers a unique twist.

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Martin Blaney

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