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.

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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How did you like this recipe?

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.

That's it — enjoy your meal!

Chicken, Arugula, And Prosciutto Pizza

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions