Ingredients Jump to Instructions ↓

  1. 1 pound(s) prepared pizza dough , preferably whole-wheat 2 tablespoon(s) extra-virgin olive oil 1 medium onion , halved and thinly sliced 2 ounce(s) (about 1/2 cup) very thinly sliced prosciutto , cut into thin strips 1/4 teaspoon(s) crushed red pepper 1 cup(s) shredded fontina or part-skim mozzarella cheese 2 cup(s) packed coarsely chopped arugula 1 cup(s) chopped tomato

Instructions Jump to Ingredients ↑

  1. Position oven rack in the lowest position; preheat to 450°F. Coat a large baking sheet with cooking spray. 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. 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. 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. Carb Servings: 2 starch, 1 high-fat meat, 1 fat. Carbohydrate Servings: 2.


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