1 pound prepared pizza dough, preferably whole-wheat
2 tablespoons extra-virgin olive oil
1 medium onion, halved and thinly sliced
2 ounces very thinly sliced prosciutto, cut into thin strips (about ½ cup)
¼ teaspoon crushed red pepper
1 cup shredded fontina or mozzarella cheese
2 cups packed coarsely chopped arugula
1 cup chopped tomato
Position oven rack in the lowest position, preheat to 450 F. Oil a large baking sheet.
Roll out dough on a lightly floured surface to about the size of the baking sheet. Bake until puffed and light crisped on the bottom, 8 to 10 minutes.
Meanwhile, heat oil in a large skillet over medium heat. Add onion, prosciutto and crushed red pepper and cook, shirring, until the onion is beginning to brown, about 3 minutes.
Spread the onion mixture evenly over the crust and top with cheese. Bake until crispy and golden and the cheese is melted, 8 to 10 minutes. Remove from the oven and top with arugula and tomato.
Makes 6 servings.
The fresh arugula and tomato give this pizza a fresh taste. It’s a great last “end of the summer” meal before autumn sets in.
Recipe from Eatingwell.com.