ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Pizza Primavera

Photo: Jan Smith
Yield 4 servings (serving size: 1 wedge)
Use pencil-thin asparagus stalks, which will be done when the pizza has finished cooking.

Ingredients

  • 1 (12-ounce) prebaked pizza crust (such as Mama Mary's)
  • 1 teaspoon olive oil
  • 1 garlic clove, minced
  • 1/3 cup (about 1 1/2 ounces) shredded part-skim mozzarella cheese, divided
  • 1 cup arugula leaves
  • 2 ounces thinly sliced prosciutto
  • 6 basil leaves, torn
  • 1/2 cup (1-inch) diagonally cut asparagus
  • 1 cup sliced fresh mushrooms
  • 1/4 cup (1 ounce) grated Parmigiano-Reggiano

Nutrition Information

  • calories 360
  • caloriesfromfat 35 %
  • fat 14.1 g
  • satfat 3.9 g
  • monofat 4.4 g
  • polyfat 5.6 g
  • protein 15.9 g
  • carbohydrate 43.3 g
  • fiber 2.1 g
  • cholesterol 18 mg
  • iron 3.7 mg
  • sodium 613 mg
  • calcium 210 mg

How to Make It

  1. Preheat oven to 400°. Place a baking sheet in oven.

  2. Brush pizza crust with oil. Sprinkle crust with garlic. Sprinkle crust with 3 tablespoons mozzarella. Top with arugula, prosciutto, basil, asparagus, and mushrooms. Sprinkle with remaining 7 teaspoons mozzarella and Parmigiano-Reggiano. Place pizza on preheated baking sheet; bake at 400° for 20 minutes or until golden brown. Let stand 5 minutes before slicing into 4 wedges.