Arugula & Prosciutto Pizza WebMD Recipe from EatingWell Sautéed 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 Prep: 15 minutes | Cook: 25 minutes | Total Time: 40 minutes 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 Instructions 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. From eatingwell with permission. © 2011-2012 Eating Well Inc. For more recipes go to EatingWell
Posted on: Fri, 21 Mar 2014 21:12:03 +0000