Arugula & Prosciutto Pizza

Contributed By: myonlinecookbook
Eating Well: http://www.eatingwell.com/recipes/arugula_prosciutto_pizza.html

tasty and relatively easy to prepare - kids like it too (usually minus the arugula)

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Total Preparation Time: 15 to 30 minutes
Ingredients: Vegetables
Actual Cooking Time: Less than 15 minutes
Number of Servings: 4
Origin: American
Special Features: Quick to Prepare (under 30 minutes)
Simple (6 ingredients or less)
Kids Love It
Kids can help make it

Meal Type: Lunch
Entree

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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

Preparation

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. NOTE: we skip this step and purchase a pre-made pizza shell.

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.

Cook's Notes

Arugula is easy to grow in the garden. The arugula has a nice warm nutty flavour, and combined with the chili peppers makes for a very tasty pizza! We use 'prosciuttini' rather than prosciutto, since it is lower in fat and we think it tastes better too. We also use a pre-made pizza shell to cut down on prep time. There are some nice whole grain and gluten-free ones in the supermarket these days! We find that the fontina works best and has the nicest flavour.