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here is an
easy delicious lunch or light supper to make in a jiffy
Prosciutto
Arugula Pizza
source: recipe and
photograph created by www.finedinings.com
Boboli pizza, thin crust
1 tablespoon extra-virgin 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 extra-virgin olive oil on Boboli for a crispy crust then evenly distribute the
Fontina cheese, red onion, thyme,
salt and pepper. Bake at 450° for 15 minutes. Remove from oven, add arugula leaves, drape with Prosciutto and shaved parmesan cheese.
Cut into slices and
serve immediately with a tossed green
salad.
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