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.

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 2009


Recipe Summary

35 mins
Nutrition Profile:


Ingredient Checklist


Instructions Checklist
  • Position oven rack in the lowest position; preheat to 450 degrees F. Coat a large baking sheet with cooking spray.

  • 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.

  • 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.

  • 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 Facts

306 calories; protein 13.3g 27% DV; carbohydrates 33g 11% DV; exchange other carbs 2; dietary fiber 2.1g 9% DV; sugars 3.3g; fat 15.4g 24% DV; saturated fat 4.5g 22% DV; cholesterol 28.3mg 9% DV; vitamin a iu 604IU 12% DV; vitamin c 6.5mg 11% DV; folate 15.6mcg 4% DV; calcium 117mg 12% DV; iron 0.4mg 2% DV; magnesium 10.9mg 4% DV; potassium 135.5mg 4% DV; sodium 600.1mg 24% DV; thiaminmg 3% DV; added sugar 1g.

Reviews (7)

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7 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Absolutely delicious! Used the olive oil pizza dough recipe from Artisan Bread in 5 Minutes a Day. Topping was outstanding - we also tossed the arugula and diced tomatoes with olive oil and balsamic vinegar prior to mounding on the top. A keeper recipe. Pros: easy flavorful Read More
Rating: 4 stars
loved it! cooked the onions with a bit of pisco and it enhaced the spicy flavour. teally good. Read More
Rating: 5 stars
Delicious and super easy. I used a whole wheat Boboli crust. Also mounded lots of arugula and tossed the tomatoes with a very small bit of balsamic vinegar to add a touch more acid to the mix. Read More
Rating: 5 stars
This is easy & so delicious! Made it tonight with friends and everyone loved it. I used spinach in lieu of arugula and it worked really well. I make a lot of homemade pizza so I used my own whole wheat crust- there are recipes on this site. It only takes about 10 minutes to make. This was even more delicious than some of the traditional styles I like... even without the marinana sauce! Read More
Rating: 5 stars
This pizza was REALLY easy and so good. Like a previous poster I used whole wheat Boboli Crust and it turned out great. I ate it cold the next day (didn't want to wilt the arugula) and it was still awesome. Read More
Rating: 5 stars
LOVED LOVED LOVED this pizza! It was easy to make too: the most arduous task was shredding the fontina cheese--even the rolling of the dough went smoothly and quickly. And my tomato-hating husband ate up his slices with verve without picking out the tomatoes. Highly recommended! My only question is: what to do with leftovers? We're letting our cold slices rest on the counter for 15 minutes instead of reheating because we're not sure how the arugula will behave in the standard or the microwave oven. Any thoughts? Thanks! -Arugula Lover Read More
Rating: 5 stars
We loved this recipe. Easy to make fast. Loved it! Read More