Pizza Primavera

Photo: Jan Smith

Use pencil-thin asparagus stalks, which will be done when the pizza has finished cooking.

Yield: 4 servings (serving size: 1 wedge)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 360
  • Calories from fat: 35%
  • Fat: 14.1g
  • Saturated fat: 3.9g
  • Monounsaturated fat: 4.4g
  • Polyunsaturated fat: 5.6g
  • Protein: 15.9g
  • Carbohydrate: 43.3g
  • Fiber: 2.1g
  • Cholesterol: 18mg
  • Iron: 3.7mg
  • Sodium: 613mg
  • Calcium: 210mg


  • 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


  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.
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