Oxmoor House
Yield
4 servings (serving size: 2 wedges)

With artichokes, arugula, pesto, prosciutto, and Parmesan, this pizza has intense, addictive flavor. Splurge and try it with homemade pesto.

How to Make It

Step 1

Position oven rack to lowest setting. Preheat oven to 500°

Step 2

Coat a baking sheet with cooking spray; sprinkle with cornmeal. Unroll dough onto prepared baking sheet, and pat into a 14 x 10-inch rectangle. Spread the pesto evenly over dough, leaving a 1/2-inch border. Sprinkle mozzarella cheese over pesto. Place baking sheet on the bottom oven rack; bake at 500° for 5 minutes. Remove pizza from oven.

Step 3

Coarsely chop artichokes. Arrange artichokes on pizza; top with sliced prosciutto. Sprinkle with Parmesan. Return pizza to the bottom oven rack; bake an additional 6 minutes or until crust is browned.

Step 4

Place arugula in a bowl. Drizzle juice over arugula; toss gently. Top the pizza with arugula mixture. Cut the pizza into 4 (7 x 5-inch) rectangles; cut each rectangle diagonally into 2 wedges.

Chef's Notes

This updated version of Artichoke and Arugula Pizza with Prosciutto is based on a recipe that originally ran in Cooking Light, January 2007. The recipe was retested and updated for Cooking Light Crave!, Oxmoor House, 2013.

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Ratings & Reviews

Very good base recipe.

SuzanneM
June 17, 2015
You could easily customize this. It was light and fresh for summer. I served with some garlicky green beans. I gave it four stars because the calorie count is WAY off. It should be 360 calories for 1/4 of the pizza! I decided to run the ingredients through a calorie counter app and I'm glad I did.

gkd1029's Review

MeMe924
March 28, 2014
N/A

SuzanneM's Review

icancookthat
March 13, 2014
This was delicious, easy and fresh. I used a thin pre-made pizza crust, but everything else was per the recipe (i baked it at the temperature recommended for the pizza crust I used. 500 is just too hot.) The arugula was an especially nice touch. This recipe can be adapted easily. Perfect for a light evening meal and easy enough for a quick dinner. We loved it!

icancookthat's Review

Clara
April 18, 2013
I've made this pizza a bunch of times now (with and without the prosciutto) and people always rave about it! It's a real crowd pleaser. To see step-by-step photos and a more detailed review of the recipe, please check out my post: http://www.icancookthat.org/2013/03/artichoke-and-arugula-pizza-with-prosciutto.html

sammie1972's Review

sheckygrl
March 07, 2011
It was evrything I like; easy, fresh and enough wiggle room to play with the ingredients and make something different. The next time I make this, it will be with chicken, olives and spinach.

MeMe924's Review

lizzardpisces
May 18, 2010
WONDERFUL!!!!!! I do love pizza and this is easy and fresh.

sheckygrl's Review

3sacharm
April 15, 2010
Great pizza recipe! The flavors really meld in a sophisticated take on weeknight pizza. Easy to make and fast - the perfect combination for a great weeknight dinner. Used canned artichokes instead of frozen and added some capers for extra oomph. Capers combined with the prosciutto can make it a bit salty so watch how much you use and make sure to rinse capers first. 500 degrees seemed a bit high for my oven and had better success at 450.

GramercyGal's Review

gkd1029
February 23, 2010
This was quick and delicious! I think I may reduce the amount of cheese next time and add a little more prosciutto and some cherry tomatoes. But this is a real versatile recipe that will end up in my week night rotation!

lizzardpisces's Review

GramercyGal
June 29, 2009
This pizza was really delicious. I used a pizza stone from the Pampered Chef and preheated the stone while the oven warmed up. I also used Trader Joe's pizza dough. This was really one of the best pizzas that I've had -- even better than at most of the specialized pizza restaurants.

3sacharm's Review

sammie1972
November 23, 2008
I am not sure if I did something wrong, but it came out soggy in the center and burnt on the outside crust. I used marianted artichokes since i could not find frozen one and that may have been the reason it was soggy. I think it had potential and if I make it again I will skip the artichokes. There are much bettter pizza recipes available using pesto.