This weekend, I was looking for a quick meal to feed myself and a bunch of friends. I wanted something that doesn’t really involve a sit-down meal but would fill everyone up. Homemade pizza is perfect for situations like this. You can add whatever toppings you want and can even make a bunch of smaller pizzas to have variety. I found this recipe from Cooking Light and basically stuck to the recipe. I did substitute in fresh pesto instead of the jarred stuff and I’d suggest doing the same. Fresh pesto is so much tastier and it really doesn’t take long to make.
Ingredients:
- Cooking spray
- 1 tablespoon cornmeal
- 1 (13.8-ounce) can refrigerated pizza crust dough
- 2 tablespoons commercial pesto (or homemade pesto)
- 1/2 cup (2 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
Position oven rack to lowest setting and preheat the oven to 500°. Coat a baking sheet with cooking spray and 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.
This was SO good! What a great recipe for very little effort!
The pesto, arugula, and artichokes are such great flavors together. Any everything is better with prosciutto, right?
- Cooking spray
- 1 tablespoon cornmeal
- 1 (13.8-ounce) can refrigerated pizza crust dough
- 2 tablespoons commercial pesto (or homemade pesto)
- 1/2 cup (2 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
- Position oven rack to lowest setting and preheat the oven to 500°. Coat a baking sheet with cooking spray and 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.
What do you think?