Artichoke and Arugula Pizza with Prosciutto

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.

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!

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

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.

WONDERFUL!!!!!! I do love pizza and this is easy and fresh.

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.

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!

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.

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.