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Arugula & Prosciutto Pizza

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Burris, Ken

35 mins total
35 mins prep

306 calories/serving

Recipe Filed Under
Cheese, Pork, Vegetable, Tomato, American, Italian, Baking, Easy, Low Cholesterol, Diabetic, Kid-Friendly, Healthy, Appetizer, Main Dish, Dinner, Pizza, Lunch, Father's Day, Fall, Spring, Summer, Winter, Birthday, Bridal Shower, Mother's Day, Baby Shower, Housewarming, Entertaining

Provided By: EatingWell

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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.

Ingredients

Serves:

1 pound prepared pizza dough, preferably whole-wheat

2 tablespoons extra-virgin olive oil

1 medium onion, halved and thinly sliced

2 ounces very thinly sliced prosciutto, cut into thin strips (about 1/2 cup)

1/4 teaspoon crushed red pepper

1 cup shredded fontina or part-skim mozzarella cheese

2 cups packed coarsely chopped arugula

1 cup chopped tomato

Directions

1. Position oven rack in the lowest position; preheat to 450°F. Coat a large baking sheet with cooking spray.

2. 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.

3. 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.

4. 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.