I try very hard to eat healthy food. But sometimes I can’t help but want delicious, wonderful, scrumptious pizza. So when I found this recipe, I knew it wouldn’t be as healthy as fish, but the whole wheat crust, arugula and fresh tomatoes help. Plus, you can put as much or as little prosciutto and cheese as you want. Hooray for portion control! When I made this, I used Whole Foods whole wheat pizza dough and fontina cheese, but feel free to make your own pizza dough and choose either fontina or mozzarella cheese. Don’t you love how pizza allows you to have this versatility? 🙂
Tips: To make a more personalized pizza, cut ingredients in half; I’ve included the smaller version in my Printable Recipes section.
Also, if you don’t think you’re going to finish the whole pizza in one sitting, cut your pieces and add the arugula and tomato piece-by-piece. That way, when you want to eat the pizza later, you can reheat it without ruining the arugula.
Active Time: 35 minutes
Total Time: 35 minutes
1 pound prepared pizza dough, preferably whole-wheat
2 tablespoons extra-virgin olive oil
1 medium onion, halved and thinly sliced
2 ounces very thinly sliced prosciutto, cut into thin strips (about ¼ cup)
1/2 teaspoon crushed red pepper
1 cup shredded fontina or part-skim mozzarella cheese
2 cups packed coarsely chopped arugula
1 cup chopped tomato
- Position oven rack in the lowest position; preheat to 450 degrees F. Coat a large baking sheet with cooking spray or preheat pizza stone in oven.
- Roll out dough on a lightly floured surface to about the size of the baking sheet/pizza stone. Transfer to the baking sheet/pizza stone. 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 melted, 8 to 10 minutes.
- Remove from the oven and top with arugula and tomato.
How It Should Look
Per serving: 306 Calories; Fat 11 g (Saturated 4 g); Cholesterol 28 mg; Carbohydrates 33 g; Protein 13 g; Fiber 2 g; Sodium 600 mg; Potassium 140 mg.