14
Pizza with Prosciutto, Arugula & Tomatoes
This pizza comes together quickly, making it a great option
for any night of the week.
Makes one 10 x 9-inch rectangular pizza (six servings)
Nonstick cooking spray
¹∕³
recipe Pizza Dough (page 13)
½
tablespoon extra virgin olive oil
¹∕³
cup pizza sauce
Pinch kosher salt
¼
teaspoon freshly ground black pepper
1
ounce (about 4 slices) prosciutto, quartered
1
cup packed arugula
1
cup grape tomatoes, halved
¹∕³
cup grated Parmesan
1. Preheat the Toaster Oven Broiler to 400°F on the Bake setting.
2. Lightly coat the baking pan with nonstick cooking spray.
3. Form dough into a 10 x 9-inch rectangle. Fit into the prepared pan.
Brush the outer edge of the dough with olive oil. Put the pan into the
lower position and bake for about 12 minutes, or until dough is lightly
golden.
4. Carefully remove the baked pizza crust and evenly spread the sauce
over the surface, leaving ½ inch border. Top with the prosciutto, then
arugula, tomatoes, and finish with the Parmesan.
5. Return pizza to the upper position and bake (still at 400°F) for about 10
minutes, until the dough is nicely browned.
6. Let pizza rest for a few minutes, then slice and serve.
Nutritional information per serving:
Calories 192 (27% from fat) • carb. 29g • pro. 8g • fat 6g
•
sat. fat 2g • chol. 9mg • sod. 556mg • calc. 89mg • fiber 5g
Pesto Pizza with Fresh Mozzarella & Tomato
During the peak of summer, this pizza is a great way to use all of your
fresh basil.
Makes one 10 x 9-inch rectangular pizza (six servings)
Nonstick cooking spray
¹∕³
recipe Pizza Dough (page 13)
1½
teaspoons extra virgin olive oil
¼
cup basil pesto (store-bought, or see www.cuisinart.com
for a recipe)
4
ounces fresh mozzarella, sliced
1
small tomato, sliced
2
tablespoons fresh basil leaves, torn into pieces
1.
Preheat the Toaster Oven Broiler to 400°F on the Bake setting.
2. Lightly coat the baking pan with nonstick cooking spray.
3. Form dough into a 10 x 9-inch rectangle. Fit into the prepared pan.
Brush the outer edge of the dough with olive oil. Fit pan into the lower
position and bake for about 12 minutes, or until dough is lightly
golden.
4. Spread the pesto on the dough, leaving a ½-inch border, and then top
with the cheese, then the tomato slices. Bake in the preheated oven
for about 10 minutes, or until the cheese is bubbling and the edges of
the crust are golden.
5. Remove from oven and sprinkle the fresh basil on top. Let pizza cool
slightly, then slice and serve.
Nutritional information per serving:
Calories 283 (49% from fat) • carb. 28g • pro. 9g • fat 16g
•
sat. fat 4g • chol. 12mg • sod. 402mg • calc. 84mg • fiber 4g
