Artichoke And Arugula Pizza With Prosciutt

25 minutes Prep: 10 minutes Cook: 11 minutes

30 calories per serving view nutrition facts

happyzhangbo

4 servings suggest servings

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Ingredients

1	x	nonstick cooking spray
1	tablespoon	cornmeal
13.8	ounces	pizza crust dough	refrigerated
2	tablespoons	pesto, prepared
3/4	cup	mozzarella cheese, non-fat	or low-fat, shredded, about 3 ounces
9	ounces	artichoke hearts	frozen, thawed and drained
1	ounce	prosciutto	thinly sliced
2	tablespoons	parmesan, parmigiano-reggiano cheese, grated
1 1/2	cups	arugula	leaves
1 1/2	tablespoons	lemon juice	fresh

Directions

Position oven rack to lowest setting.

Preheat oven to 500°

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.

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Nutrition Facts

Serving Size 36g

Amount per Serving

Calories 30 25% of calories from fat

	% Daily Value*
Total Fat 1.0g	1%
Saturated Fat 0.0g	2%
Trans Fat 0.0g
Cholesterol 2mg	1%
Sodium 61mg	3%
Total Carbohydrate 5.0g	2%
Dietary Fiber 1.0g	6%
Sugars 0.0g
Protein 2.0g	4%

Vitamin A	3%		Vitamin C	9%
Calcium	4%		Iron	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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