Served as main course. Vegetarian dish.

Italian

Cooking Spray

1 Tablespoon Cornmeal

1 (13 7/8 ounce) can refrigerated Pizza Dough

2 Tablespoons commercial Pesto Sauce

3/4 cup 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.

Preparation time: 10 minutes

Cooking time: 20 minutes

Serves: 4

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