Artichoke and Arugula Pizza

It’s not that I haven’t been cooking, it’s just that there’s been barely time to eat and no time to write. So I’m playing catchup today.  This idea of salad on pizza is still a little weird to me, but it’s growing on me.  And I like arugula so much that this seemed worth a try.

For the first time ever I followed a recipe that instructed me to use a refrigerated pizza dough from a can.  Yikes.  Please do not ever be tempted by that.  If you don’t have time to make dough there are still MANY options better than the dough you roll out of can:  Boboli, a ball of dough from your local pizzeria or Trader Joe’s, pita bread, tortillas.  Take your pick.  Just step away from the can.

Other than the dough this was pretty good.  I used the last of the pesto from last Summer’s garden.  Commercial pesto has a lot of salt in it most of the time so be aware of that.  I didn’t have any mozzarella, fresh or grated, so I threw on a little feta instead.  Good choice.  I’m not sure the prosciutto really adds that much so feel free to leave it off and make this a vegetarian night.

The fresh arugula adds a nice bite – texture and taste. Here’s a tip though. Unless you’re sure you’re going to eat the whole pizza in one evening, add the arugula to individual pieces. You don’t want the arugula to get wilty as it sits and of course it won’t reheat with the other leftovers.

Maybe the best part is that there are no dishes except the pizza pan! And maybe a way to get in a little extra salad.

Good? Yep, but just good, not great.
Easy? Yep.
Good for company? With the crust issue resolved, sure.
Special shopping? Nope.

Artichoke and Arugula Pizza

Ingredients

Cooking spray
1 tablespoon cornmeal
1 (13.8-ounce) can refrigerated pizza crust dough
2 tablespoons pesto
3/4 cup (3 ounces) feta
1 can quartered artichoke hearts, drained and patted dry
1 ounce thinly sliced prosciutto
2 tablespoons shredded Parmesan cheese
1 1/2 cups arugula leaves
1 1/2 tablespoons fresh lemon juice

Preparation

Position oven rack to lowest setting. Preheat oven to 500°

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. Sprinkle feta over pesto. Place baking sheet on the bottom oven rack; bake at 500° for 5 minutes. Remove pizza from oven.

Arrange artichokes on pizza; top with sliced prosciutto. Sprinkle with Parmesan. Return pizza to the bottom oven rack; bake an additional 6 minutes or until crust is browned.

Place arugula in a bowl. Drizzle juice over arugula; toss gently. Top the pizza with arugula mixture. Cut the pizza into 4 (7 x 5-inch) rectangles; cut each rectangle diagonally into 2 wedges.

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