Arugula & Prosciutto Pizza

Photo by Lisa M.
Adapted from eatingwell.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from eatingwell.com

Ingredients

  • 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

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

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