Rating: 4.5 stars
5 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 3

We love the thin crust of this pizza, which cooks up fast and as crisp as a cracker. After tasting many lower-sodium marinara sauces, we named Dell'Amore the winner for taste; the numbers are good, too, with sodium counts far lower than average.

Ann Taylor Pittman
Recipe by Cooking Light May 2014

Gallery

Iain Bagwell; Styling: Carla Gonzalez-Hart

Recipe Summary

hands-on:
20 mins
total:
20 mins
Yield:
Serves 4 (serving size: 2 slices)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

    Advertisement
  • Spread sauce over crust, leaving a 1/2-inch border; top evenly with mozzarella. Place pizza directly on middle oven rack. Bake at 450° for 10 minutes or until bottom of crust is browned and cheese melts. Remove pizza from oven; blot away any liquid from cheese using a paper towel. Top pizza with prosciutto.

  • Combine oil, juice, salt, and pepper in a medium bowl. Add arugula; toss well to coat. Arrange arugula mixture over pizza. Cut pizza into 8 slices.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

322 calories; fat 15.9g; saturated fat 5.3g; mono fat 8.1g; poly fat 1.8g; protein 13g; carbohydrates 31g; fiber 2g; cholesterol 31mg; iron 2mg; sodium 556mg; calcium 47mg.
Advertisement
Advertisement