Pizza Primavera

Pizza Primavera Recipe
Photo: Jan Smith
Use pencil-thin asparagus stalks, which will be done when the pizza has finished cooking.


4 servings (serving size: 1 wedge)

Recipe from

Cooking Light

Nutritional 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


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


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

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.

Katherine Cobbs,

Cooking Light

March 2006
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