Lunch: Artichoke and Arugula Pizza with Prosciutto Recipe | MyRecipes

Recipe by Kate Washington With artichokes, arugula, pesto, prosciutto, and Parmesan, this pizza has intense, addictive flavor. Splurge and try it with homemade pesto.

This recipe includes superfoods such as:

Lemon

Health benefits of Artichoke and Arugula Pizza with Prosciutto Recipe | MyRecipes

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

Cooking spray
1 tablespoon cornmeal
1 (13.8-ounce) can refrigerated pizza crust dough
2 tablespoons commercial 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. Preheat oven to 500 °
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.
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.

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