Wednesday, June 20, 2012

Weeknight Dinner: Prosciutto, Arugula, and Lemon Pizza

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Now that John is back, Friday night pizza nights are being kept religiously; and, now that it’s summer we’re trying to mix things up.  I love that this pizza can be grilled (per Cooking Light) or quickly baked (per Danielle with no outdoor grill).  And, best of all, it’s eaten at room temperature.  Top the pizza with cheese immediately after it comes out of the oven and the cheese melts all gooey and delicious!

I wish it wasn’t so high in calories because I could have eaten the whole pizza myself!  As it was, John and I took a nice long walk this night to make up for the overindulgence (who can resist that extra slice, I ask you!).  I also could not stop myself from eating the arugula off of almost all the leftover pieces.  It’s a perfect refreshing salad to go with any meal for summer.

The list goes on and on about how good this pizza is.  I loved having it for leftovers; we took it out of the fridge about 10 minutes before we wanted to eat it, and when it hit room temperature, dove right in!  A third of a pound of prosciutto was enough for this recipe and our Basque Chicken from yesterday with only a slice or two left over.  I love finding recipes that I can make in the same week but use the ingredients in new and different ways.  But I can see us recreating this week again and again!
Prosciutto, Arugula, and Lemon Pizza (adapted from Cooking Light)
Serves:  4
1 of Mom’s Easy Pizza Dough with 1 clove of minced garlic and 1/2 teaspoon dried oregano kneaded into the dough
1 tablespoon extra virgin olive oil, divided
1 teaspoon black pepper
2 teaspoons lemon juice
3 cups packed baby arugula
5 ounces shredded fontina cheese
4 ounces thinly sliced prosciutto

Make pizza dough (or buy pizza dough, etc.) and roll out into 4 rounds (or make one large pizza).  Preheat the oven to 400 degrees.  Brush half of the olive oil over the tops of the dough.  Bake for about 10 minutes, until crust is lightly golden.  Meanwhile, toss remaining olive oil, black pepper, and lemon juice with arugula in a large bowl.  Set aside.

When the pizza is removed from the oven, top with shredded fontina, prosciutto, and then top with dressed baby arugula.  Slice and serve immediately.

Nutrition Information per Serving (based on 4 servings) from MyFitnessPal:
Calories:  408
Carbohydrates:  37g
Fat:  18g
Protein:  24g
Sodium:  1163mg
Sugar:  4g

Until the next time my oven is on…

5 comments:


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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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