Artichoke and Arugula Pizza with Prosciutto
A recipe for homemade flatbread topped with artichokes, arugula, and prosciutto
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
Instructions
- 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.
Notes
If you make this recipe, share a photo on Instagram and tag me @icancookthat!