Arugula & Prosciutto Pizza
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
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1 pound prepared pizza dough, preferably whole-wheat
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2 tablespoons extra-virgin olive oil
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1 medium onion, halved and thinly sliced
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2 ounces very thinly sliced prosciutto, cut into thin strips (about 1/2 cup)
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1/4 teaspoon crushed red pepper
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1 cup shredded fontina or part-skim mozzarella cheese
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2 cups packed coarsely chopped arugula
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1 cup chopped tomato
Directions
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.
Nutrition information
Calories 306, Total Fat 11 g, Saturated Fat 4 g, Monounsaturated Fat 5 g, Cholesterol 28 mg, Sodium 600 mg, Carbohydrate 33 g, Fiber 2 g, Protein 13 g, Potassium 140 mg. Exchanges: Starch 2,High-Fat Meat 1,Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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