Artichoke and Arugula Pizza with Prosciutto

Artichoke and Arugula Pizza with Prosciutto Recipe
Oxmoor House
With artichokes, arugula, pesto, prosciutto, and Parmesan, this pizza has intense, addictive flavor. Splurge and try it with homemade pesto.

Yield:

4 servings (serving size: 2 wedges)

Recipe from

Cooking Light

Nutritional Information

Calories 260
Fat 7.9 g
Satfat 2.4 g
Monofat 3.8 g
Polyfat 0.4 g
Protein 11.3 g
Carbohydrate 37.5 g
Fiber 3.8 g
Cholesterol 12 mg
Iron 2 mg
Sodium 762 mg
Calcium 131 mg

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

Preparation

Position oven rack to lowest setting. Preheat oven to 500°

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.

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.

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.

Note:

This updated version of Artichoke and Arugula Pizza with Prosciutto is based on a recipe that originally ran in Cooking Light, January 2007. The recipe was retested and updated for Cooking Light Crave!, Oxmoor House, 2013.

Kate Washington,

January 2007
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