2 tablespoon pesto
1/2 cup (2 ounces) shredded mozzarella cheese
1 (9-ounce) package frozen artichoke hearts, thawed and drained or 1 small can
2 ounces 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° F.
- Sprinkle pizza stone with cornmeal. Roll out dough on a lightly floured surface and place on pizza stone. Spread the pesto evenly over dough, leaving a 1/2-inch border. Sprinkle mozzarella cheese over pesto. Place pizza stone 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.