- Calories 260
- Fat 7.9g
- Satfat 2.4g
- Monofat 3.8g
- Polyfat 0.4g
- Protein 11.3g
- Carbohydrate 37.5g
- Fiber 3.8g
- Cholesterol 12mg
- Iron 2mg
- Sodium 762mg
- Calcium 131mg
Artichoke and Arugula Pizza with Prosciutto
Oxmoor House
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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gkd1029's Review
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SuzanneM's Review
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
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
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
WONDERFUL!!!!!! I do love pizza and this is easy and fresh.
sheckygrl's Review
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
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
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
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.
Very good base recipe.