Artichoke and Arugula Pizza with Prosciutto

Name: Artichoke and Arugula Pizza with Prosciutto
Yield: 4 servings (serving size: 2 wedges)
Ingredients: Cooking spray; 1 tablespoon cornmeal; 1 (13.8-ounce) can refrigerated pizza crust dough; 2 tablespoons commercial pesto; 1/2 cup (2 ounces) shredded part-skim mozzarella cheese; 1 (9-ounce) package frozen artichoke hearts, thawed and drained; 1 ounce thinly sliced prosciutto; 2 tablespoons shredded Parmesan cheese; 1 1/2 cups arugula leaves; 1 1/2 tablespoons fresh lemon juice

10 Reviews

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Artichoke and Arugula Pizza with Prosciutto

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.

Ingredients

Cooking spray
1 tablespoon cornmeal
1 (13.8-ounce) can refrigerated pizza crust dough
2 tablespoons commercial pesto
1/2 cup (2 ounces) shredded part-skim mozzarella cheese
1 (9-ounce) package frozen artichoke hearts, thawed and drained
1 ounce thinly sliced prosciutto
2 tablespoons shredded Parmesan cheese
1 1/2 cups arugula leaves
1 1/2 tablespoons fresh lemon juice

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.

Ratings & Reviews

Very good base recipe.

2015-06-17T19:40:24-04:00 SuzanneM

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

2014-03-28T08:06:37-04:00 MeMe924

N/A

SuzanneM's Review

2014-03-13T12:10:29-04:00 icancookthat

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

2013-04-18T04:19:32-04:00 Clara

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

2011-03-06T20:32:17-05:00 sheckygrl

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

2010-05-18T19:48:44-04:00 lizzardpisces

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

sheckygrl's Review

2010-04-15T03:50:00-04:00 3sacharm

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

2010-02-23T00:00:09-05:00 gkd1029

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

2009-06-28T23:55:05-04:00 GramercyGal

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

2008-11-22T21:26:48-05:00 sammie1972

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.

Artichoke and Arugula Pizza with Prosciutto

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How to Make It

Chef's Notes

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Ratings & Reviews

Very good base recipe.

gkd1029's Review

SuzanneM's Review

icancookthat's Review

sammie1972's Review

MeMe924's Review

sheckygrl's Review

GramercyGal's Review

lizzardpisces's Review

3sacharm's Review

Artichoke and Arugula Pizza with Prosciutto

Ingredients

Nutritional Information

How to Make It

Chef's Notes

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