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
More From Cooking Light
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
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
Preparation
- 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.
Pizza Primavera Recipe at a Glance
- COURSE: Main Dishes
- CONVENIENCE: Entertaining
- CUISINE: Italian
- MAIN INGREDIENT: Cheese, Vegetables
- COOKING METHOD: Bake
- OCCASION: Spring
- PUBLICATION: Cooking Light
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