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Prosciutto-Arugula Pizza

Photo: Iain Bagwell; Styling: Carla Gonzalez-Hart

 

Hands-on time 20 mins
Total time 20 mins
Yield Serves 4 (serving size: 2 slices)
We love the thin crust of this pizza, which cooks up fast and as crisp as a cracker. After tasting many lower-sodium marinara sauces, we named Dell'Amore the winner for taste; the numbers are good, too, with sodium counts far lower than average.

Ingredients

  • 1/2 cup lower-sodium marinara sauce (such as Dell'Amore)
  • 1 (8-ounce) thin pizza crust (such as Mama Mary's Thin & Crispy)
  • 4 ounces fresh mozzarella cheese, thinly sliced
  • 2 ounces very thinly sliced prosciutto, torn into 1/2-inch-wide strips
  • 1 1/2 teaspoons canola oil
  • 1 teaspoon fresh lemon juice
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 1/3 cups baby arugula

Nutrition Information

  • calories 322
  • fat 15.9 g
  • satfat 5.3 g
  • monofat 8.1 g
  • polyfat 1.8 g
  • protein 13 g
  • carbohydrate 31 g
  • fiber 2 g
  • cholesterol 31 mg
  • iron 2 mg
  • sodium 556 mg
  • calcium 47 mg

How to Make It

  1. Preheat oven to 450°.

  2. Spread sauce over crust, leaving a 1/2-inch border; top evenly with mozzarella. Place pizza directly on middle oven rack. Bake at 450° for 10 minutes or until bottom of crust is browned and cheese melts. Remove pizza from oven; blot away any liquid from cheese using a paper towel. Top pizza with prosciutto.

  3. Combine oil, juice, salt, and pepper in a medium bowl. Add arugula; toss well to coat. Arrange arugula mixture over pizza. Cut pizza into 8 slices.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.