Prosciutto-Arugula Pizza

Photo: Iain Bagwell; Styling: Carla Gonzalez-Hart  

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.

Yield: Serves 4 (serving size: 2 slices)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 20 Minutes
Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 322
  • Fat: 15.9g
  • Saturated fat: 5.3g
  • Monounsaturated fat: 8.1g
  • Polyunsaturated fat: 1.8g
  • Protein: 13g
  • Carbohydrate: 31g
  • Fiber: 2g
  • Cholesterol: 31mg
  • Iron: 2mg
  • Sodium: 556mg
  • Calcium: 47mg

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

Preparation

  1. 1. Preheat oven to 450°.
  2. 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. 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.
Note:

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.

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