Arugula & Proscuitto Pizza
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 pound prepared pizza dough, preferably whole-wheat2 tablespoons extra-virgin olive oil1 medium onion, halved and thinly sliced2 ounces very thinly sliced prosciutto, cut into thin strips (about 1/2 cup)1/4 teaspoon crushed red pepper1 cup shredded fontina or part-skim mozzarella cheese2 cups packed coarsely chopped arugula1 cup chopped tomato
1. Position oven rack in the lowest position; preheat to 450°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.
Number of Servings: 6
Recipe submitted by SparkPeople user SANSHIGIRL.
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.
Number of Servings: 6
Recipe submitted by SparkPeople user SANSHIGIRL.
Nutritional Info Amount Per Serving
- Calories: 304.6
- Total Fat: 14.6 g
- Cholesterol: 27.6 mg
- Sodium: 725.6 mg
- Total Carbs: 35.0 g
- Dietary Fiber: 5.9 g
- Protein: 12.3 g
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