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.
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.
7 Reviews for Arugula & Prosciutto Pizza
loved it! cooked the onions with a bit of pisco and it enhaced the spicy flavour. teally good.
We loved this recipe. Easy to make, fast. Loved it!
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!
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.