With artichokes, arugula, pesto, prosciutto, and Parmesan, this pizza has intense, addictive flavor. Splurge and try it with homemade pesto.
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
How to Make It
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.
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.
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You could easily customize this. It was light and fresh for summer. I served with some garlicky green beans. I gave it four stars because the calorie count is WAY off. It should be 360 calories for 1/4 of the pizza! I decided to run the ingredients through a calorie counter app and I'm glad I did.
This was delicious, easy and fresh. I used a thin pre-made pizza crust, but everything else was per the recipe (i baked it at the temperature recommended for the pizza crust I used. 500 is just too hot.) The arugula was an especially nice touch. This recipe can be adapted easily. Perfect for a light evening meal and easy enough for a quick dinner. We loved it!
I've made this pizza a bunch of times now (with and without the prosciutto) and people always rave about it! It's a real crowd pleaser. To see step-by-step photos and a more detailed review of the recipe, please check out my post: http://www.icancookthat.org/2013/03/artichoke-and-arugula-pizza-with-prosciutto.html
Great pizza recipe! The flavors really meld in a sophisticated take on weeknight pizza. Easy to make and fast - the perfect combination for a great weeknight dinner. Used canned artichokes instead of frozen and added some capers for extra oomph. Capers combined with the prosciutto can make it a bit salty so watch how much you use and make sure to rinse capers first. 500 degrees seemed a bit high for my oven and had better success at 450.
This was quick and delicious! I think I may reduce the amount of cheese next time and add a little more prosciutto and some cherry tomatoes. But this is a real versatile recipe that will end up in my week night rotation!
This pizza was really delicious. I used a pizza stone from the Pampered Chef and preheated the stone while the oven warmed up. I also used Trader Joe's pizza dough. This was really one of the best pizzas that I've had -- even better than at most of the specialized pizza restaurants.
I am not sure if I did something wrong, but it came out soggy in the center and burnt on the outside crust. I used marianted artichokes since i could not find frozen one and that may have been the reason it was soggy. I think it had potential and if I make it again I will skip the artichokes. There are much bettter pizza recipes available using pesto.
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