Directions:
- Invert a large baking sheet and place it on a rack in the lower third of the oven; preheat the oven to 500°.
- Invert a second baking sheet on a work surface and cover it with a sheet of parchment paper. Stretch the pizza dough to fit the parchment paper.
- Using the back of a spoon, spread the pesto over the dough.
- Slide the pizza and the parchment from the cool baking sheet to the hot baking sheet in the oven.
- Bake until golden, about 7 minutes.
- Top with the prosciutto, arugula and Parmesan, and cut into pieces.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 155.59 Kcal (651 kJ) | ||
| Calories from fat | 116.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.93g | 20% | |
|---|---|---|---|
| Cholesterol | 14.88mg | 5% | |
| Sodium | 724.4mg | 30% | |
| Potassium | 154.56mg | 3% | |
| Total Carbs | 0.5g | 0% | |
| Sugars | 0.25g | 1% | |
| Dietary Fiber | 0.25g | 1% | |
| Protein | 8.73g | 17% | |
| Vitamin C | 5.6mg | 9% | |
| Iron | 0.1mg | 1% | |
| Calcium | 46.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 297.7 Kcal (1246 kJ) | ||
| Calories from fat | 222.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.73g | 20% | |
|---|---|---|---|
| Cholesterol | 28.48mg | 5% | |
| Sodium | 1386.08mg | 30% | |
| Potassium | 295.75mg | 3% | |
| Total Carbs | 0.96g | 0% | |
| Sugars | 0.48g | 1% | |
| Dietary Fiber | 0.48g | 1% | |
| Protein | 16.71g | 17% | |
| Vitamin C | 10.7mg | 9% | |
| Iron | 0.2mg | 1% | |
| Calcium | 89.4mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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