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

Be the first to add a photo of this recipe!

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.

Add your comment

Categories this recipe belongs to

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.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to fresh banana cake

Last Recipes Viewed

Recipe Bite

Peel Out

by Mark R. Vogel

Numerous fruits and vegetables are peeled for a variety of reasons. Some must be peeled in order to be palatable, such as celery root or pineapple. Others have edible ...

Member Review

Red's Barbecued Brisket

This is THE brisket recipe. Melt in your mouth tender, and full of flavor. Well worth the time and lack of sleep. The only changes I made, I used two smaller briskets, one 6 lb. and one 5 lb. and on the 5 pounder I wrapped it in foil after just 8 hours but cooked it the full time. It was just a bit more tender. The people who ate them are clamoring for more, and those who were not at the barbecue are asking when will I be doing this again. Soon, very Soon.

Reviewed by BayCitybbq