Artichoke and Arugula Pizza With Prosciutto

Cooking Light.

• Ready In: 20 mins
• Serves: 4

Ingredients

•  cooking spray
• 1  tablespoon cornmeal
• 1 (13 7/8ounce) can  refrigerated  pizza dough
• 2  tablespoons  commercial pesto sauce
• 3⁄4 cup  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

Directions

1. Position oven rack to lowest setting. Preheat oven to 500°.
2. 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.
3. Sprinkle mozzarella cheese over pesto. Place baking sheet on the bottom oven rack; bake at 500° for 5 minutes.
4. Remove pizza from oven.
5. Coarsely chop artichokes. Arrange artichokes on pizza; top with sliced prosciutto.
6. Sprinkle with Parmesan. Return pizza to the bottom oven rack; bake an additional 6 minutes or until crust is browned.
7. Place arugula in a bowl. Drizzle juice over arugula; toss gently.
8. Top the pizza with arugula mixture. Cut the pizza into 4 (7 x 5-inch) rectangles; cut each rectangle diagonally into 2 wedges.