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Arugula & Prosciutto Pizza

Arugula & Prosciutto Pizza
This Recipe Is:

WebMD Recipe from

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.

Prep: 15 minutes | Cook: 25 minutes | Total Time: 40 minutes
  • 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
  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.


Nutritional Information

Makes: 6 servings
  • Calories306
  • Fat11 g
    • Saturated fat4 g
  • Cholesterol28 mg
  • Carbohydrates33 g
    • Dietary fiber2 g
  • Protein13 g
  • Sodium600 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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