Rating: 5 stars
4 Ratings
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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.

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

1 slice
306 calories; protein 13.3g; carbohydrates 33g; dietary fiber 2.1g; sugars 3.3g; fat 15.4g; saturated fat 4.5g; cholesterol 28.3mg; vitamin a iu 604IU; vitamin c 6.5mg; folate 15.6mcg; calcium 117mg; iron 0.4mg; magnesium 10.9mg; potassium 135.5mg; sodium 600.1mg; added sugar 1g.

2 starch, 1 high-fat meat, 1 fat