Authentic Italian Recipe: Pizza Riccione with Stracchino, Prosciutto Crudo, Rucola, and Mozzarella

Pizza Riccione takes a lighter and fresher twist with the creamy richness of stracchino cheese, the saltiness of prosciutto crudo, and the peppery kick of fresh arugula (rucola). Perfect for a casual dinner or a gathering, this pizza combines simplicity with incredible flavors. Let me show you how I make this irresistible combination.

Notes on What to Expect

This Pizza Riccione boasts a perfect balance of creamy cheese, salty prosciutto, and fresh arugula. The stracchino melts into a rich, tangy layer that complements the chewy crust, making each bite a harmonious blend of textures and flavors.

Overview

• Prep Time: 20 minutes
• Cook Time: 10-12 minutes
• Time to Stand: 1 hour (for dough rising)
• Total Time: 1 hour 30 minutes
• Ease of Cooking: Beginner-friendly
• Servings: 4
• Calories: 290 kcal per slice
• Cost of Ingredients: Moderate

Cuisine & Course

• Cuisine: Italian
• Course: Main Course

Equipment Needed

• Large mixing bowl
• Rolling pin
• Baking sheet or pizza stone
• Pastry brush
• Cutting board and knife
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Ingredients

For the Dough:

• 2 ½ cups (300 g) all-purpose flour
• 1 tsp salt
• 1 tsp sugar
• 1 packet (7 g) instant yeast
• ¾ cup (180 ml) warm water
• 2 tbsp olive oil

For the Topping:

• 1 cup (100 g) shredded mozzarella cheese
• 100 g stracchino cheese (or cream cheese as a substitute)
• 6-8 slices of prosciutto crudo
• 1 cup fresh rucola (arugula), washed and dried
• 1 tbsp olive oil
• A sprinkle of black pepper
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Step-by-Step Instructions

1. Prepare the Dough

1. In a large mixing bowl, combine the flour, salt, sugar, and yeast.
2. Gradually add warm water and olive oil, mixing until the dough forms.
3. Knead the dough on a floured surface for about 8 minutes until smooth and elastic.
4. Place the dough back in the bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour until doubled in size.

2. Preheat the Oven

• Preheat your oven to 475°F (245°C). Place a pizza stone or baking sheet inside to heat.

3. Roll Out the Dough

1. Punch down the risen dough and roll it into a 12-inch circle or rectangle on a floured surface.
2. Transfer the dough to a piece of parchment paper for easy handling.

4. Assemble the Pizza

1. Spread dollops of stracchino cheese evenly over the dough, leaving a small border for the crust.
2. Sprinkle shredded mozzarella cheese over the top.
3. Drizzle lightly with olive oil for added flavor.

5. Bake the Pizza

• Transfer the parchment paper with the pizza onto the hot pizza stone or baking sheet.
• Bake for 10-12 minutes, or until the crust is golden and the cheese is bubbling.

6. Add Fresh Toppings

1. Remove the pizza from the oven and immediately lay slices of prosciutto crudo across the top.
2. Add a generous handful of rucola (arugula) and finish with a drizzle of olive oil and a sprinkle of black pepper.

Tips and Variations

1. Variations:
   • Add shaved Parmesan or pecorino cheese on top for extra flavor.
   • Swap prosciutto crudo with smoked salmon for a different twist.
2. Tips:
   • Use high-quality prosciutto crudo for the best flavor.
   • Add the rucola only after baking to keep it fresh and crunchy.
3. Substitutions:
   • Use gluten-free flour for the dough if needed.
   • Replace stracchino cheese with cream cheese or mascarpone if unavailable.
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Nutritional Information (Per Slice)

• Calories: 290 kcal
• Protein: 12 g
• Carbohydrates: 32 g
• Fat: 12 g
• Fiber: 1 g

Closing 

I hope this guide has made creating Pizza Riccione at home as enjoyable as eating it! Have you tried this recipe before, or is it your first attempt at this classic Italian combination? Please, be honest, and let me know in the comments below. I’d love to hear feedback from a real person like you, so please share your thoughts!