Arugula & Prosciutto Pizza

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.

READER'S COMMENT:

"We loved this recipe. Easy to make, fast. Loved it! "

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6 Reviews for Arugula & Prosciutto Pizza

05/03/2013

Anonymous

Recommends this recipe

loved it! cooked the onions with a bit of pisco and it enhaced the spicy flavour. teally good.

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07/16/2010

Anonymous

We loved this recipe. Easy to make, fast. Loved it!

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06/06/2010

Anonymous

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

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04/07/2010

Anonymous

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.

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03/30/2010

Anonymous

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!

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