Move the oven rack to the lowest level for a crisp crust on the pizza.
Ingredients
Cooking spray
1 tablespoon cornmeal
1 (13.8-ounce) can refrigerated pizza crust dough
2 tablespoons commercial pesto
3/4 cup (3 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
Preparation
Position oven rack to lowest setting. Preheat oven to 500° (425° if convection oven)
Coat a baking sheet with cooking spray; 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. Leave oven on.
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.
Cut the pizza into 4 (7 x 5-inch) rectangles; cut each rectangle diagonally into 2 wedges.
Nutritional Information
| Calories | 419 (28% from fat) |
| Fat | 13g (sat 4.4g,mono 6.4g,poly 0.6g) |
| Protein | 20.1g |
| Carbohydrate | 55.3g |
| Fiber | 5.7g |
| Cholesterol | 20mg |
| Iron | 3.6mg |
| Sodium | 1001mg |
| Calcium | 265mg |
Kate Washington, Cooking Light, JANUARY 2007
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