Artichoke And Arugula Pizza With Prosciutto

• Cooking spray
• 1 tablespoon cornmeal
• 1 (13.8-ounce) can refrigerated pizza crust dough
• 2 tablespoons commercial pesto
• 1/2 cup (2 ounces) 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

1. Position oven rack to lowest setting. Preheat oven to 500u0b0
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. Sprinkle mozzarella cheese over pesto. Place baking sheet on the bottom oven rack; bake at 500u0b0 for 5 minutes. Remove pizza from oven.
3. Coarsely chop artichokes. 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.
4. 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.
5. This updated version of Artichoke and Arugula Pizza with Prosciutto is based on a recipe that originally ran in
6. , January 2007. The recipe was retested and updated for
7. , Oxmoor House, 2013.

cooking spray, cornmeal, commercial pesto, mozzarella cheese, parmesan cheese, arugula, lemon juice

Taken from www.myrecipes.com/recipe/artichoke-arugula-pizza-with-prosciutto (may not work)