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Pear and Prosciutto Pizza

Photo: Oxmoor House
Yield 4 servings (serving size: 2 wedges)
Pit peppery arugula against a base of creamy, sweet caramelized onions. Also appearing: prudent amounts of salty prosciutto, cheese, and walnuts.

Ingredients

  • 2 teaspoons olive oil
  • 2 cups vertically sliced sweet onion
  • 1/2 (24-ounce) package frozen prebaked gluten-free pizza crusts, thawed
  • 1/2 cup (2 ounces) shredded provolone cheese
  • 1 medium pear, thinly sliced
  • 2 ounces thinly sliced prosciutto, cut into thin strips
  • Dash of freshly ground black pepper
  • 2 tablespoons chopped walnuts, toasted
  • 1 1/2 cups baby arugula leaves
  • 1 teaspoon sherry vinegar

Nutrition Information

  • calories 363
  • fat 13.2 g
  • satfat 3.5 g
  • monofat 4.1 g
  • polyfat 5.4 g
  • protein 15.5 g
  • carbohydrate 51.8 g
  • fiber 7.6 g
  • cholesterol 25 mg
  • iron 2.3 mg
  • sodium 741 mg
  • calcium 205 mg

How to Make It

  1. Preheat oven to 450°.

  2. Heat oil in a large nonstick skillet over medium-high heat. Add onion to pan; cover and cook 3 minutes. Uncover and cook 10 minutes or until golden brown, stirring frequently. Top pizza crust with onion mixture; sprinkle with cheese. Layer pear and prosciutto over cheese; sprinkle with pepper. Place on middle rack of oven.

  3. Bake at 450° for 12 minutes or until cheese melts. Sprinkle with walnuts.

  4. Place arugula in a medium bowl just before serving. Drizzle vinegar over arugula; toss gently to coat. Top pizza with arugula mixture; cut into 8 wedges. Serve immediately.

Cooking Light Gluten-Free Cookbook