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Arugula & Prosciutto Pizza

http://www.eatingwell.com/recipes/arugula_prosciutto_pizza.html

From EatingWell:  May/June 2009

Sautéed onions, prosciutto and fontina cheese flavor this white pizza. Topping the hot-out-of-the-oven pizza with fresh greens and diced tomatoes gives it a delicious, summery twist. We use store-bought pizza dough to keep it quick. Serve with: Crunchy vegetables and your favorite dip.

6 servings | Active Time: 35 minutes | Total Time: 35 minutes

Ingredients

Preparation

  1. Position oven rack in the lowest position; preheat to 450°F. Coat a large baking sheet with cooking spray.
  2. Roll out dough on a lightly floured surface to about the size of the baking sheet. Transfer to the baking sheet. Bake until puffed and lightly crisped on the bottom, 8 to 10 minutes.
  3. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add onion, prosciutto and crushed red pepper and cook, stirring, until the onion is beginning to brown, about 3 minutes.
  4. Spread the onion mixture evenly over the crust and top with cheese. Bake until crispy and golden and the cheese is melted, 8 to 10 minutes. Remove from the oven and top with arugula and tomato.

Nutrition

Per serving : 306 Calories; 11 g Fat; 4 g Sat; 5 g Mono; 28 mg Cholesterol; 33 g Carbohydrates; 13 g Protein; 2 g Fiber; 600 mg Sodium; 140 mg Potassium

2 Carbohydrate Serving

Exchanges: 2 starch, 1 high-fat meat, 1 fat