Chicken, Arugula, And Prosciutto Pizza Recipe

Name: Chicken, Arugula, And Prosciutto Pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 (4-ounce) chicken breast cutlets; 1/2 teaspoon freshly ground black pepper; 1/8 teaspoon kosher salt; Cooking spray; 12 ounces refrigerated fresh pizza dough; 2 tablespoons yellow cornmeal; 1 tablespoon extra-virgin olive oil; 2 tablespoons thinly vertically sliced fresh garlic; 3 ounces shredded fontina cheese (about 3/4 cup); 1/2 teaspoon crushed red pepper; 1 1/2 cups arugula; 1 teaspoon extra-virgin olive oil; 1 teaspoon fresh lemon juice; 1/8 teaspoon kosher salt; 1 ounce thinly sliced prosciutto

Servings: persons

3 (4-ounce) chicken breast cutlets
1/2 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt
Cooking spray
12 ounces refrigerated fresh pizza dough
2 tablespoons yellow cornmeal
1 tablespoon extra-virgin olive oil
2 tablespoons thinly vertically sliced fresh garlic
3 ounces shredded fontina cheese (about 3/4 cup)
1/2 teaspoon crushed red pepper
1 1/2 cups arugula
1 teaspoon extra-virgin olive oil
1 teaspoon fresh lemon juice
1/8 teaspoon kosher salt
1 ounce thinly sliced prosciutto

1
Place a pizza stone or heavy baking sheet in oven. Preheat oven to 450u00b0 (keep pizza stone or baking sheet in oven as it preheats).
2
Sprinkle both sides of chicken evenly with black pepper and 1/8 teaspoon kosher salt. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; saute 3 minutes on each side or until chicken is done. Let chicken stand 10 minutes, and slice thinly against the grain.
3
Roll dough into a 14 x 9-inch rectangle (or a 14-inch circle) on a lightly floured surface; pierce dough with a fork. Carefully remove pizza stone from oven. Sprinkle cornmeal over pizza stone; place dough on pizza stone.
4
Combine 1 tablespoon olive oil and garlic in a skillet over medium-low heat; cook 2 minutes or just until fragrant, stirring constantly (do not brown garlic). Brush uncooked pizza dough with garlic-oil mixture; sprinkle dough evenly with fontina cheese and crushed red pepper, leaving a 1/2-inch border.
5
Bake at 450u00b0 for 4 minutes or until cheese melts. Carefully remove partially cooked crust from oven; arrange chicken on crust, leaving a 1/2-inch border. Bake an additional 5 minutes or until crust is golden and crisp. Place arugula in a medium bowl; drizzle with 1 teaspoon olive oil and lemon juice. Sprinkle with 1/8 teaspoon kosher salt. Toss. Arrange prosciutto evenly over pizza; top with arugula mixture. Slice pizza. Serve immediately.

272

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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 15 ingredients. The key ingredients include: 3 (4-ounce) chicken breast cutlets, 1/2 teaspoon freshly ground black pepper, 1/8 teaspoon kosher salt, Cooking spray, and more.

Yes, Chicken, Arugula, And Prosciutto Pizza falls under the Meat & Poultry 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.

Chicken, Arugula, And Prosciutto Pizza

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