Recipes from the Best of the Best: Wolfgang Puck's Pizza with Prosciutto and Arugula

JBF Editors

April 04, 2012

Wolfgang Puck's recipe for pizza with prosciutto and arugula

Nothing captures Wolfgang Puck's legacy— a relaxed brand of fine dining with a commitment to the finest ingredients—like one of his signature pizzas. This one, topped with sharp arugula and satiny ribbons of prosciutto, has spawned countless imitations.

JBF has recently released The James Beard Foundation’s Best of the Best: A 25th Anniversary Celebration of America’s Outstanding Chefs. This must-have book features delicious, signature recipes from every winner of the Foundation’s Outstanding Chef Award. When we went to press, space required that we omit some surplus essays and recipes, so we're sharing some of this bonus content with our readers every week. Think of it as an appetizer.