Balsamic Arugula Pizza

Hi friends!

This is an amazing pizza, our friends Kaitlyn and Dom made it for us a few years ago and we LOVE it! I actually can’t find the original recipe from the blog post that Kaitlyn sent me, but I have it memorized – so it’s fine, right? I think some of the best recipes are ones shared between friends. There are a ton of versions of this pizza, but I like mine the best! It’s tangy, crispy and divine. You might not even go back to regular pizza after this!


Balsamic Reduction

  • 1 cup of balsamic vinegar
  • 3 tbsp of honey or maple syrup

Caramelized Onions

  • 1 diced yellow onion (or red onion)
  • 2 tbsp butter
  • 2 tbsp olive oil

Pizza Crust

  • 3/4 cup warm water
  • 1/2 tsp active dry yeast
  • 1/2 tsp honey
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp salt


  • crumbled goat cheese
  • thinly sliced prosciutto
  • arugula

(there are no amounts for these final toppings as it’s your preference!)


  1. Preheat your oven to 500º with your pizza stone or pan placed in the centre rack. (If you’re using a metal pan, reduce heat to 450º and increase cooking time to 20-25min later on).
  2. Start your balsamic reduction, combine balsamic vinegar and honey/maple syrup in a small saucepan on medium-high heat. (Make sure your fan is on, as there’ll be some vinegar fumes released as it reduces!)
  3. Bring to a simmer and then turn heat to medium-low, it’ll take about 10 minutes to thicken. Keep an eye on it and stir occasionally to prevent burning on the bottom. You’ll know it’s ready when it coats the back of a spoon.
  4. Meanwhile you can begin to caramelize the onions, sauté in a medium pan with the butter and olive oil. Stir every five minutes for about 20 minutes, if they are beginning to dry out and aren’t caramelized yet, you can add a small splash of water or more olive oil. (I read somewhere once, that when you think your onions are caramelized, you should probably let them cook for another ten minutes!)
  5. You can also start the pizza dough, in a large bowl, mix together the water, yeast and honey. Let that sit and get foamy, for about 10 minutes.
  6. After 10 minutes, stir the flour and salt into the yeast mixture. Stir until the dough comes together, first using a spoon and then using your hands. If the dough is REALLY sticky, use a little more flour until it becomes silky, adding 1 tablespoon of flour as needed. Flour your workspace and knead the dough a few times with your hands. Let it sit for 5 minutes.
  7. Roll out the dough on your very well floured counter, roll it very thin, and a little larger than your pan. If the dough keeps springing back, let it rest another 5 or 10 minutes. Roll the dough at the edge of your counter so you can transfer it easier later.
  8. Make sure all your toppings are ready to go: onions fully caramelized, balsamic reduction reduced, prosciutto package open, and goat cheese crumbled.
  9. Quickly add your toppings – beginning with a thin layer of the reduction, next sprinkle goat cheese, and onions, lay the prosciutto on top. Work quickly so the dough doesn’t stick to your counter.
  10. *Helper needed for this step* Remove the hot pan/stone from the oven, close the oven, and hold the pan just below the edge of your counter where your pizza is. Have your talented helper carefully slide the pizza off the counter onto the hot pan right below. You can then set it on your stove top to adjust the toppings as needed, but get it back in the hot oven pretty quickly.
  11. Bake for 15-20 min, (20-25 min if you’re using a metal pan) and keep an eye on it as oven temperatures differ. Check the bottom to see if it’s done, it should be slightly golden. The prosciutto will be a little crispy on top.
  12. Remove from the oven and top with arugula and more balsamic reduction. Let cool slightly before slicing and devouring.

You can use the leftover reduction as a nice salad dressing, or on roasted veggies. It’s also really yummy on a watermelon, feta and mint summer salad!

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