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

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

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.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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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.

Artichoke And Arugula Pizza With Prosciutto

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