Artichoke and Proscuitto Pizza

We had some guests for dinner last night and I made us all some pizza. This recipe from Cooking Light is a pretty good one. I used the Betty Crocker boxed pizza crust mix instead of the refrigerated dough. This particular crust is pretty thin and crispy and had a nice flavor. It’s also pretty easy to make your own crust if you prefer. I baked the crusts for about 5 mintues before I put any toppings on, and then added the pesto, proscuitto, atichokes and cheeses (I used fresh mozarella). I didn’t serve it with the arugula on the top, instead I served a salad beside the pizza. I also made a pizza with tomato sauce, pepperoni, sauteed onions and green peppers, and basil. Yum. They were both great.

(from Cooking Light)

· Cooking spray
· 1 tablespoon cornmeal
· 1 (13.8-ounce) can refrigerated pizza crust dough
· 2 tablespoons commercial pesto
· 3/4 cup (3 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


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.

One thought on “Artichoke and Proscuitto Pizza

  1. I made a white pizza with arugula served on top last night. It was delicious. The pizza dough I used was very simple and pretty quick to put together.

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