Artichoke and Arugula Pizza with Prosciutto

Move the oven rack to the lowest level for a crisp crust on the pizza.

Yield: 4 servings (serving size: 2 wedges)

Ingredients

• 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
• 1 1/2  cups  arugula leaves
• 1 1/2  tablespoons  fresh lemon juice

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.

Nutritional Information

Calories:

419 (28% from fat)

Fat:

13g (sat 4.4g,mono 6.4g,poly 0.6g)

Protein:

20.1g

Carbohydrate:

55.3g

Fiber:

5.7g

Cholesterol:

20mg

Iron:

3.6mg

Sodium:

1001mg

Calcium:

265mg