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Artichoke and Arugula Pizza with Prosciutt

 

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25

Yield

4

servings

Prep

10

min

Cook

11

min

Ready

25

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
 

Ingredients

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

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 36g (1.3 oz)
Amount per Serving
Calories 3025% of calories from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 61mg 3%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 6%
Sugars g
Protein 4g
Vitamin A 3% Vitamin C 9%
Calcium 4% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

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