Move the oven rack to the lowest level for a crisp crust on the pizza.
1 tablespoon cornmeal
1 (13.8-ounce) can refrigerated pizza crust dough
2 tablespoons commercial pesto
3/4 cup (3 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
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 mozzarella cheese over pesto. Place baking sheet on the bottom oven rack; bake at 500° 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.
Yield: 4 servings (serving size: 2 wedges)
writeNutrient();NUTRITION PER SERVING
CALORIES 419(28% from fat); FAT 13g (sat 4.4g,mono 6.4g,poly 0.6g); PROTEIN 20.1g; CHOLESTEROL 20mg; CALCIUM 265mg; SODIUM 1001mg; FIBER 5.7g; IRON 3.6mg; CARBOHYDRATE 55.3g