Advertisement

Arugula & Prosciutto Pizza

May/June 2009

Your rating: None Average: 4 (64 votes)

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.



READER'S COMMENT:
"We loved this recipe. Easy to make, fast. Loved it! "
Arugula & Prosciutto Pizza

Makes: 6 servings

Active Time:

Total Time:

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

  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.

Carbohydrate Servings: 2

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


More From EatingWell

Recipe Categories

Ease of Preparation
Moderate
Type of Dish
Main dish, meat
Pizza
Total Time
45 minutes or less
Servings
6
Ethnic/Regional
American
Main Ingredient
Pork
Preparation/ Technique
Bake
Saute
Meal/Course
Dinner

Season
Spring
Summer
Fall
Publication
May/June 2009
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner