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Prosciutto
Arugula Pizza
source: recipe and
photograph created by www.finedinings.com
12" Boboli pizza, thin crust
1 tablespoon olive oil
1/2 pound Fontina cheese, grated
1/2 red onion thinly sliced
2
teaspoons dried thyme
salt and pepper, to taste
1/2 cup baby arugula leaves, packed
1/4 pound Prosciutto thin slices
Parmesan cheese, shaved
Spread olive oil on pizza for a crispy crust; evenly distribute the cheese, red onion, thyme,
salt and pepper. Bake at 450° for 15 minutes. Remove from oven,
cut into slices, add arugula leaves, drape Prosciutto over pizza, add shaved parmesan cheese and
serve immediately with a tossed green salad.
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