Trader Joe’s Thin Crust Margherita Pizza with Prosciutto and Arugula
A crisp-trim pizza night inspired by Trader Joe’s thin crust, layered with tomato and basil, topped with prosciutto and peppery arugula. Fresh, pantry-friendly, and party-ready with a bright balsamic kick finishing each slice.
- Prep Time: 15 min
- Cook Time: 12 min
Servings:
2 servings
(originally 4 servings)Ingredients(scaled)
- ½ package Trader Joe’s Thin Crust Margherita pizza crust
- ½ 1/2 cup Trader Joe’s marinara sauce
- 4 oz fresh mozzarella, sliced
- 2 slices prosciutto, torn
- ½ cup fresh arugula
- 1 tbsp grated parmesan
- ½ tbsp extra-virgin olive oil
- ½ tsp balsamic glaze
- ½ salt to taste
- ½ cracked black pepper to taste
Instructions
- Preheat oven to 450°F (232°C). Bake crust 6 minutes to start; edges should look set.
- Spread marinara over crust, top with mozzarella and prosciutto; bake 4-6 minutes until cheese melts and edges are crisp.
- Remove, scatter arugula, drizzle olive oil and balsamic glaze, then finish with parmesan, salt, and pepper.
Chef’s Pro Tips
- Bake on a preheated baking stone for extra crunch.
- Add a drizzle of olive oil just before serving for shine.
- If arugula wilts, toss with a pinch of salt to revive flavor.
Serving Suggestions
Pair with a simple mixed greens salad and a light white wine or sparkling water with lemon.
Storage Instructions
Cool completely, then refrigerate leftovers in an airtight container for up to 2 days. Reheat briefly in a hot oven or skillet.
Nutritional Estimates
Per serving · 2 servings total
| calories | 520 |
|---|---|
| protein | 26 |
| carbs | 42 |
| fat | 28 |
| fiber | 3 |
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