prepared pizza dough, preferably whole-wheat
extra-virgin olive oil
onion, halved and thinly sliced
very thinly sliced prosciutto, cut into thin strips (about 1/2 cup)
crushed red pepper
shredded fontina or part-skim mozzarella cheese
packed coarsely chopped arugula
- 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.
© Meredith Corporation. All rights reserved. Used with permission.
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