Arugula & Prosciutto Pizza

Arugula & Prosciutto Pizza

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.

Nutirion Profile: Diabetes Appropriate Healthy Weight Low Calorie Low Cholesterol

Serves Prep Time Total Time
6 35 min 35 min

Directions

Ingredients

  • 1 pound prepared pizza dough, preferably whole-wheat
  • 2 tablespoon 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

Cooking Instruction

Step 1

Position oven rack in the lowest position; preheat to 450°F. Coat a large baking sheet with cooking spray.

Step 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.

Step 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.

Step 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

  • Serving: Per serving
  • Calories: 306
  • Carbohydrates: 33g
  • Fat: 11g
  • Protein: 13g
  • Dietary Fiber: 2g
  • Saturated Fat: 4g
  • Monounsaturated Fat: 5g
  • Cholesterol: 28mg
  • Potassium: 140mg
  • Sodium: 600mg
  • Exchanges: 2 starch, 1 high-fat meat, 1 fat
  • Carbohydrate Servings: 2

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Offer ends June 25