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Arugula & Prosciutto Pizza

WebMD Recipe from EatingWell.com

Total Time: 40 mins

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.

Ingredients

  • 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

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.

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