Arugula & Prosciutto Pizza

From EatingWell: May/June 2009 — Subscribe Now!

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

Nutrition Profile

Diabetes appropriate | Low calorie | Low cholesterol | Healthy weight | View Complete Nutrition Guidelines»

Ingredients

1 pound prepared pizza dough, preferably whole-wheat
2 tablespoons extra-virgin olive oil
1 medium onion, halved and thinly sliced
2 ounces very thinly sliced prosciutto, cut into thin strips (about 1/2 cup)
1/4 teaspoon crushed red pepper
1 cup shredded fontina or part-skim mozzarella cheese
2 cups packed coarsely chopped arugula
1 cup chopped tomato

Preparation

Position oven rack in the lowest position; preheat to 450°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

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