Artichoke and Arugula Pizza with Prosciutto

  • GramercyGal Posted: 02/23/10
    Worthy of a Special Occasion

    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!

  • 3sacharm Posted: 11/23/08
    Worthy of a Special Occasion

    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.

  • sammie1972 Posted: 03/07/11
    Worthy of a Special Occasion

    It was evrything I like; easy, fresh and enough wiggle room to play with the ingredients and make something different. The next time I make this, it will be with chicken, olives and spinach.

  • lizzardpisces Posted: 06/29/09
    Worthy of a Special Occasion

    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.

  • sheckygrl Posted: 04/15/10
    Worthy of a Special Occasion

    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.

  • MeMe924 Posted: 05/18/10
    Worthy of a Special Occasion

    WONDERFUL!!!!!! I do love pizza and this is easy and fresh.

  • icancookthat Posted: 04/18/13
    Worthy of a Special Occasion

    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

  • SuzanneM Posted: 03/13/14
    Worthy of a Special Occasion

    This was delicious, easy and fresh. I used a thin pre-made pizza crust, but everything else was per the recipe. 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!

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