Artichoke and Arugula Pizza with Prosciutto |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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With artichokes, arugula, pesto, prosciutto, and Parmesan, this pizza has intense, addictive flavor. Splurge and try it with homemade pesto. Ingredients:
cooking spray |
1 tablespoon cornmeal |
1 (13.8-ounce) can refrigerated pizza crust dough |
2 tablespoons commercial pesto |
1/2 cup (2 ounces) shredded part-skim mozzarella cheese |
1 (9-ounce) package frozen artichoke hearts, thawed and drained |
1 ounce thinly sliced prosciutto |
2 tablespoons shredded parmesan cheese |
1 1/2 cups arugula leaves |
1 1/2 tablespoons fresh lemon juice |
Directions:
1. Position oven rack to lowest setting. Preheat oven to 500°
2. Coat a baking sheet with cooking spray; sprinkle with cornmeal. Unroll dough onto prepared baking sheet, and pat into a 14 x 10-inch rectangle. Spread the pesto evenly over dough, leaving a 1/2-inch border. Sprinkle mozzarella cheese over pesto. Place baking sheet on the bottom oven rack; bake at 500° for 5 minutes. Remove pizza from oven.
3. Coarsely chop artichokes. Arrange artichokes on pizza; top with sliced prosciutto. Sprinkle with Parmesan. Return pizza to the bottom oven rack; bake an additional 6 minutes or until crust is browned.
4. Place arugula in a bowl. Drizzle juice over arugula; toss gently. Top the pizza with arugula mixture. Cut the pizza into 4 (7 x 5-inch) rectangles; cut each rectangle diagonally into 2 wedges.
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