Arugula & Prosciutto Pizza - Recipe.com

By daiseyduck

Sauteed 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

• 1 pound prepared pizza dough, preferably whole-wheat see savings
• 2 tablespoons extra-virgin olive oil see savings
• 1 medium onion, halved and thinly sliced see savings
• 2 ounces very thinly sliced prosciutto, cut into thin strips (about 1/2 cup) see savings
• 1/4 teaspoon crushed red pepper see savings
• 1 cup shredded fontina or part-skim mozzarella cheese see savings
• 2 cups packed coarsely chopped arugula see savings
• 1 cup chopped tomato see savings

Preparation

Step 1

1. Position oven rack in the lowest position; preheat to 450 degrees 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.