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Prosciutto and Arugula Pizza
Prosciutto and Arugula Pizza

Prosciutto and Arugula Pizza

30 Min(s)
20 Min(s) Prep
10 Min(s) Cook
Sometimes, pizza likes to get dressed up. Nothing too crazy—just some prosciutto and arugula, then a balsamic vinegar glaze for extra glam.
What You Need
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6 servings
Original recipe yields 6 servings
1 cup CLASSICO Traditional Pizza Sauce
1-1/2 cups KRAFT Shredded Mozzarella Cheese
1 oz. sliced prosciutto (about 4 thin slices)
2 cups tightly packed arugula
1 Tbsp. balsamic vinegar glaze
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Let's Make It
1
Heat oven to 450ºF.
2
Roll Perfect Parmesan Pizza Dough into 14x10-inch rectangle on lightly floured surface. Transfer to baking sheet sprayed with cooking spray; spread with pizza sauce to within 1/2 inch of edges.
3
Bake 10 min. Top with cheese; bake 5 to 8 min. or until cheese is melted and edges of crust are golden brown.
4
Top with remaining ingredients.
Kitchen Tips
Tip 1
How to Make Balsamic Vinegar Glaze
If you can't find balsamic vinegar glaze at your store, you can make it by mixing 1/2 cup balsamic vinegar and 1/4 cup sugar in small saucepan. Bring to boil on medium heat, stirring occasionally. Reduce heat to simmer; cook until mixture is reduced by 1/3 or slightly thickened. Cool before serving. Makes about 1/2 cup glaze. Cover and refrigerate for up to 1 month.
Tip 2
Substitute
Substitute your favorite variety of OSCAR MAYER Salami for the prosciutto.
Tip 3
Note
One bunch of arugula will yield about 2 cups tightly packed leaves.
Nutrition
Calories
250
Calories From Fat
0
% Daily Value*
Total Fat 10g
13%
Saturated Fat 4.5g
23%
Trans Fat 0g
Cholesterol 25mg
8%
Sodium 610mg
27%
Total Carbohydrates 26g
9%
Dietary Fibers 2g
7%
Sugars 3g
6%
Protein 14g
28%
Vitamin A
15%
Vitamin C
10%
Calcium
30%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
6 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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