Veggie Prosciutto Pizza

Cremini mushrooms, baby spinach, and artichoke hearts get draped with melt-in-your-mouth prosciutto on a whole wheat crust.

Veggie Prosciutto Pizza

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  • Prep Time


  • Total Time


  • Servings



  • 1

    (16-ounce) package frozen whole-wheat pizza dough, thawed

  • 1

    cup low-sodium tomato sauce

  • cups grated part-skim mozzarella

  • 10

    ounces cremini mushrooms, thinly sliced

  • 4

    cups baby spinach, wilted

  • 1

    (9-ounce) bag frozen artichoke hearts, thawed and chopped

  • 2

    thin slices prosciutto, excess fat removed, cut into strips

  • ¾

    cup grated Parmesan

  • 1

    tablespoon extra-virgin olive oil

  • 1

    teaspoon crushed red pepper


Heat oven to 400°F. Roll dough into a 10-inch disk; transfer to a pizza pan. Spread sauce evenly across dough. Sprinkle mozzarella, mushrooms, spinach, artichoke hearts and prosciutto evenly over pizza; top with Parmesan. Drizzle with oil and sprinkle with red pepper. Bake until crust is light brown and cheese is bubbly, 15 to 20 minutes. Cool 5 minutes; cut into 6 slices and serve.


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