Rating: 4 stars
10 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 6
  • 5 star values: 3

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

Kate Washington
Recipe by Cooking Light January 2007

Gallery

Credit: Oxmoor House

Recipe Summary

Yield:
4 servings (serving size: 2 wedges)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Position oven rack to lowest setting. Preheat oven to 500°

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  • 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.

  • 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.

  • 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.

Nutrition Facts

260 calories; fat 7.9g; saturated fat 2.4g; mono fat 3.8g; poly fat 0.4g; protein 11.3g; carbohydrates 37.5g; fiber 3.8g; cholesterol 12mg; iron 2mg; sodium 762mg; calcium 131mg.
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