Friday, May 25, 2018
One of America's Great Newspapers ~ Toledo, Ohio

Prosciutto Pizza with Arugula and Parmesan

1 small (8-inch) partially baked pizza crust (see Cook's note)

1 tablespoon olive oil

1 1/2 teaspoons bottled minced garlic

2 tablespoons shredded Parmesan cheese

2 slices (1 ounce) very thin deli prosciutto (see Cook's note)

1 medium tomato (about 4 ounces)

1 cup (1 ounce) loosely packed, prewashed baby arugula leaves or fresh baby spinach leaves

Cook's note: Whether each pizza serves one person or two depends on your appetite and the crust size. (This recipe is easy to double.) Small-size (or mini) partially baked pizza crusts vary slightly in size from brand to brand. Some packages contain two 8-inch crusts, while other brands have three 7-inch crusts. (The slight difference in size will not matter for the proportions in the recipe.) The exact time it takes for the crust to brown may vary by brand as well. For testing purposes only, we used Boboli brand 8-inch crusts.

You can also use packaged prosciutto, but some packages contain 3 ounces while others contain 4. Leftover prosciutto can be refrigerated, tightly wrapped, for up to 5 days or frozen for up to 1 month. Thinly sliced deli ham can be substituted for the prosciutto.

Preheat the oven to 450 F (or the temperature stated on the package directions).

Place the pizza crust on a baking sheet, and drizzle with the olive oil and sprinkle on the garlic. Use the back of a spoon to spread evenly. Scatter the cheese on top.

Coarsely chop the prosciutto (or pull it apart with your fingers), and scatter it over the cheese. Core and thinly slice the tomato (but don't peel it), and place the slices evenly over the prosciutto.

Bake the pizza, uncovered, until the edges of the crust are brown and the ingredients are heated through, about 8 to 10 minutes. When the pizza is done, remove it from the oven. Pile the arugula on the pizza, and press it down slightly with your hands. Return the pizza to the oven just until the arugula wilts slightly, about 1 minute. Slice and serve.

Yield: 2 servings

Approximate values per serving: 320 calories (39 percent from fat), 14 g fat (4 g saturated), 13 mg cholesterol, 14 g protein, 35 g carbohydrates, 2 g dietary fiber, 815 mg sodium

Click to comment

Quis autem vel eum iure reprehenderit qui in ea voluptate velit esse quam nihil molestiae consequatur, vel illum qui dolorem?

Temporibus autem quibusdam et aut officiis debitis aut rerum necessitatibus saepe eveniet.

Copyright © 2018 Toledo Blade

To Top

Fetching stories…