|
Prosciutto Arugula Pizza
source: recipe and
photograph created by Peggy Bucholz www.finedinings.com
Recipe Type: pizza, Boboli, cheese, prosciutto ham
Prep Time: 10 min
Total Time: 10 min
Yield: 12-inch pizza
Ingredients
Boboli pizza, thin crust
1 tablespoon extra-virgin olive oil
8 ounces 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 ham thinly sliced
Parmesan cheese, shaved
Instruction:
Preheat oven to 450 degrees F.
Spread extra-virgin olive oil on the Boboli pizza to insure a crispy crust then evenly distribute
Fontina cheese, thinly sliced red onion, dried thyme, salt and pepper.
Bake for 15 minutes. Remove from oven, arrange arugula leaves on top, drape with thin slices of ham and shaved Parmesan cheese.
Cut into wedges and serve immediately with a tossed green salad.
 |
Wine
recommendation: Pinot Gris; Chardonnay |
|
