Artichoke & Arugula Pizza with Prosciutt
:)
Yield
4 servingsPrep
10 minCook
11 minReady
25 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
nonstick cooking spray
|
* |
| 1 | tablespoon |
cornmeal
|
|
| 13.8 | ounces |
pizza crust dough
refrigerated |
* |
| 2 | tablespoons |
basil pesto
|
*
|
| ¾ | 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 cheese
|
|
| 1 ½ | cups |
arugula (roquette)
leaves |
|
| 1 ½ | tablespoons |
lemon juice
fresh |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
nonstick cooking spray
|
* |
| 15 | ml |
cornmeal
|
|
| 398.8 | ml/g |
pizza crust dough
refrigerated |
* |
| 3E+1 | ml |
basil pesto
|
*
|
| 177 | ml |
mozzarella cheese, non-fat
or low-fat, shredded, about 3 ounces |
*
|
| 260.1 | ml/g |
artichoke hearts
frozen, thawed and drained |
|
| 28.9 | ml/g |
prosciutto
thinly sliced |
*
|
| 3E+1 | ml |
Parmesan cheese
|
|
| 355 | ml |
arugula (roquette)
leaves |
|
| 23 | ml |
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 ½-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.
