Artichoke and Arugula Pizza with Prosciutto

Artichoke and Arugula Pizza with Prosciutto
Photo by Lee Harrelson


  • 1 ounce thinly sliced prosciutto
  • 2 tablespoons commercial pesto
  • 1 (13.8-ounce) can refrigerated pizza crust dough
  • Cooking spray
  • 2 tablespoons shredded Parmesan cheese
  • 1 (9-ounce) package frozen artichoke hearts, thawed and drained
  • 1 tablespoon cornmeal
  • + 3 more ingredients
    • 1 ½ cups arugula leaves
    • 1 ½ tablespoons fresh lemon juice
    • ¾ cup (3 ounces) shredded part-skim mozzarella cheese

Position oven rack to lowest setting. Preheat oven to 500° 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...

View full recipe at My Recipes


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