Favorite Recipes of Maverick Swaniel Harrienger











{July 2, 2013}   Artichoke + Arugula Pizza with Prosciutto (Cooking Light: Crave! [2013])

Cooking spray

1 tablespoon yellow cornmeal

1 can refrigerated pizza crust dough

2 tablespoons commercial or homemade pesto

.5 cup shredded part-skim mozzarella cheese

1 package thawed and drained frozen artichoke hearts

1 ounce thinly sliced prosciutto

2 tablespoons shredded Parmesan cheese

1.5 cups arugula

1.5 tablespoons fresh lemon juice

  1. Position oven rack in lowest setting.  Preheat oven to 500 degrees F.
  2. Coat baking sheet with cooking spray; sprinkle with cornmeal.  Unroll dough onto prepared baking sheet, and pat into 14″ x 10″ rectangle.  Spread pesto evenly over dough, leaving a .5″ border.  Sprinkle mozzarella cheese over pesto.  Place baking sheet on bottom rack in oven; bake at 500 degrees F 5 m.  Remove pizza from oven.
  3. Coarsely chop artichoke hearts.  Arrange on pizza; top with sliced prosciutto.  Sprinkle with Parmesan.  Return pizza to oven; bake 6 m more.
  4. Place arugula in bowl.  Drizzle juice over arugula; toss gently.  Top pizza with arugula mix.  Cut pizza into 6 4″ x 5″ rectangles; cut each rectangle diagonally into 2 wedges.  Serves 6.
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