Artichoke and Arugula Pizza with Prosciutto

Description

Ingredients

Cooking spray $

1 tablespoon cornmeal

1 (13.8-ounce) can refrigerated pizza crust dough

2 tablespoons commercial pesto

1/2 cup (2 ounces) shredded part-skim mozzarella cheese $$

1 (9-ounce) package frozen artichoke hearts, thawed and drained

1 ounce thinly sliced prosciutto

2 tablespoons shredded Parmesan cheese $

1 1/2 cups arugula leaves $

1 1/2 tablespoons fresh lemon juice $

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Preparation

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 pesto. Place baking sheet on the bottom oven rack; bake at 500° for 5 minutes. Remove pizza from oven.

Coarsely chop artichokes. Arrange artichokes on pizza; top with sliced prosciutto. Sprinkle with Parmesan. Return pizza to the bottom oven rack; bake an additional 6 minutes or until crust is browned.

Place arugula in a bowl. Drizzle juice over arugula; toss gently. Top the pizza with arugula mixture. Cut the pizza into 4 (7 x 5-inch) rectangles; cut each rectangle diagonally into 2 wedges.

Note:

This updated version of Artichoke and Arugula Pizza with Prosciutto is based on a recipe that originally ran in Cooking Light, January 2007. The recipe was retested and updated for Cooking Light Crave!, Oxmoor House, 2013.