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Total Time
22mins
Prep 10 mins
Cook 12 mins

Found this recipe in Rachael's Classic 30-Minute Meals book. Looked cool; give it a try when you're in the mood for pizza and salad at the same time!

Ingredients Nutrition

Directions

  1. Preheat oven to 425°F.
  2. Sprinkle flour on a clean work surface. Roll out pizza dough to form a 12-inch round pie or 13x9 inch rectangular pie. Place on appropriate baking sheet.
  3. Spread sauce and cheese on the dough. Scatter the garlic and red pepper flakes on top of the cheese.
  4. Bake pizza for 12 minutes or until cheese is melted and crust is crispy. Top hot pizza with sliced prosciutto, covering the whole pie.
  5. Toss arugula leaves with the lemon juice and olive oil and season with salt and pepper. Pile leaves up on the center of the pizza. Cut into 4 wedges and serve.
Most Helpful

5 5

Really a marinara pizza, topped with rucola and prosciutto after baking. Right up our street!

Just about to post from Family Circle which featured Rachael's recipe with an amazing photo. I think you could use a Bobli crust too to save time and just add the toppings.