make this, and you will love me

Since I've been in Seattle, I've become pretty excited about cooking and I'm a much better cook than I used to be. I use a lot of recipes (from Cooking Light magazine), but I try to experiment and challenge myself: crab-stuffed ravioli (wrapped with gyoza wrappers!), chipotle chicken tortilla soup, potato and leek frites, AND tonight I made the YUMMIEST pizza. I'm not kidding, I almost died. Please, I'm begging you to make this. You and your belly will be smiling.



ARTICHOKE AND BASIL PIZZA WITH PROSCIUTTO
Move the oven rack to the lowest level for a crisp crust on the pizza.

Cooking spray
1 tablespoon cornmeal (or flour)
1 (13.8-ounce) can refrigerated pizza crust dough (i used Almost Whole Wheat Pizza Dough from Trader Joes)
2 tablespoons commercial pesto (Trader Joes - comes in a little tub)
3/4 cup (3 ounces) shredded part-skim mozzarella cheese
1 (9-ounce) package frozen artichoke hearts, thawed and drained (i used canned, drained artichokes and chopped them)
1 ounce thinly sliced prosciutto (Trader Joes)
2 tablespoons shredded Parmesan cheese
1 1/2 cups Basil leaves
1 1/2 tablespoons fresh lemon juice

Position oven rack to lowest setting. Preheat oven to 500°
Coat a baking sheet with cooking spray; sprinkle with cornmeal. Unroll dough onto prepared baking sheet, and pat into a 14 x 10-inch rectangle. Spread the pesto evenly over dough, leaving a 1/2-inch border. Sprinkle mozzarella cheese over pesto. Place baking sheet 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 Basil in a bowl. Drizzle lemon juice over arugula; toss gently. Top the pizza with arugula mixture. Cut the pizza into 4 (7 x 5-inch) rectangles; cut each rectangle diagonally into 2 wedges.

Yield: 4 servings (serving size: 2 wedges)

NUTRITION PER SERVING
CALORIES 419(28% from fat); FAT 13g (sat 4.4g,mono 6.4g,poly 0.6g); PROTEIN 20.1g; CHOLESTEROL 20mg; CALCIUM 265mg; SODIUM 1001mg; FIBER 5.7g; IRON 3.6mg; CARBOHYDRATE 55.3g