artichoke and arugula pizza with prosciutto

Ingredients

1 tablespoon cornmeal
pizza dough
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

Directions

1. Position oven rack to lowest setting. Preheat oven to 500° F.
2. 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.
3. 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.
4. Place arugula in a bowl. Drizzle juice over arugula; toss gently. Top the pizza with arugula mixture. 

*Adapted from Cooking Light

chicken sausage, roasted red pepper, and artichoke pizza

Ingredients

1 pre-baked pizza crust
1 lb. chicken sausage (I like roasted red pepper, artichoke chicken sausage)
1/2 cup roasted red peppers, thinly sliced
1/2 cup canned artichokes, drained and halved
1/4 cup pesto, homemade is best
fresh mozzarella, sliced

Instructions

1. Preheat the oven to 400 degrees F.
2. In a nonstick skillet, cook the sausage. Do not brown, you will overcook the chicken sausage.
3. Spread pesto evenly on the crust.
4. Add sliced mozzarella, then roasted red peppers, and finally the artichokes.
5. Cook for about 10-15 minutes, until the cheese is melted and the tips of the artichokes are slightly browned.