Artichoke And Arugula Pizza With Prosciutto Recipe

Name: Artichoke And Arugula Pizza With Prosciutto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cooking spray; 1 tablespoon cornmeal; 1 (13.8-ounce) can refrigerated pizza crust dough; 2 tablespoons commercial pesto; 1/2 cup (2 ounces) shredded part-skim mozzarella cheese; 1 (9-ounce) package frozen artichoke hearts, thawed and drained; 1 ounce thinly sliced prosciutto; 2 tablespoons shredded Parmesan cheese; 1 1/2 cups arugula leaves; 1 1/2 tablespoons fresh lemon juice

Servings: persons

1
Position oven rack to lowest setting. Preheat oven to 500u00b0
2
Coat a baking sheet with cooking spray; sprinkle with cornmeal. Unroll dough onto prepared baking sheet, and pat into a 14 x 10-inch rectangle. Spread the pesto evenly over dough, leaving a 1/2-inch border. Sprinkle mozzarella cheese over pesto. Place baking sheet on the bottom oven rack; bake at 500u00b0 for 5 minutes. Remove pizza from oven.
3
Coarsely chop artichokes. Arrange artichokes on pizza; top with sliced prosciutto. Sprinkle with Parmesan. Return pizza to the bottom oven rack; bake an additional 6 minutes or until crust is browned.
4
Place arugula in a bowl. Drizzle juice over arugula; toss gently. Top the pizza with arugula mixture. Cut the pizza into 4 (7 x 5-inch) rectangles; cut each rectangle diagonally into 2 wedges.
5
This updated version of Artichoke and Arugula Pizza with Prosciutto is based on a recipe that originally ran in
6
, January 2007. The recipe was retested and updated for
7
, Oxmoor House, 2013.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Cooking spray, 1 tablespoon cornmeal, 1 (13.8-ounce) can refrigerated pizza crust dough, 2 tablespoons commercial pesto, and more.

Yes, Artichoke And Arugula Pizza With Prosciutto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Artichoke And Arugula Pizza With Prosciutto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions