Ridiculously Good Pizza

We look forward to arugula season in our house because that means good pizzas. We tried this for the first time and it is easily one of our top 3 favorite pizzas. Don't be scared by the pears on the pizza. Everything together is awesome.

Pear and Prosciutto Pizza

Pit peppery arugula against a base of creamy, sweet caramelized onions. Also appearing: prudent amounts of salty prosciutto, cheese, and walnuts.

Yield: 4 servings (serving size: 2 wedges)
Ingredients
2 teaspoons olive oil
2 cups vertically sliced Oso Sweet or other sweet onion
1 (12-ounce) prebaked pizza crust (such as Mama Mary's)
1/2 cup (2 ounces) shredded provolone cheese
1 medium pear, thinly sliced
2 ounces prosciutto, cut into thin strips
Dash of freshly ground black pepper
2 tablespoons chopped walnuts, toasted
1 1/2 cups baby arugula leaves
1 teaspoon sherry vinegar
Preparation
1. Preheat oven to 450°.

2. Heat oil in a large nonstick skillet over medium-high heat. Add onion to pan; cover and cook for 3 minutes. Uncover and cook 10 minutes or until golden brown, stirring frequently.

3. Place pizza crust on a baking sheet. Top evenly with onion mixture; sprinkle with cheese. Top evenly with pear and prosciutto. Sprinkle with pepper. Bake at 450° for 12 minutes or until cheese melts. Sprinkle with nuts. Place arugula in a medium bowl. Drizzle vinegar over greens; toss gently to coat. Top pizza evenly with arugula mixture. Cut pizza into 8 wedges.

Nutritional Information
Calories:
446
Fat:
18.8g (sat 4.9g,mono 5.1g,poly 7.3g)
Protein:
16.6g
Carbohydrate:
55.5g
Fiber:
3.8g
Cholesterol:
17mg
Iron:
3.6mg
Sodium:
664mg
Calcium:
221mg
Jackie Mills, Cooking Light, MARCH 2010