Artichoke And Arugula Pizza With Prosciutto - cooking recipe

Ingredients

cooking spray
1 tablespoon cornmeal
1 (13 7/8 ounce) 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

Preparation

Position oven rack to lowest setting. Preheat oven to 500\u00b0.
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 500\u00b0 for 5 minutes.
Remove pizza from oven.
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.
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.