Cranberry-Prosciutto Pizza
Ingredients
- 1 (1-lb) ball bakery pizza dough
- 2 Tbsp olive oil
- 1 cup whole milk ricotta
- ½ cup freshly grated Parmesan cheese
- 2 Tbsp fresh thyme leaves
- 1 Tbsp minced garlic
- ½ tsp dried crushed rosemary
- ½ tsp pepper
- ¾ cup canned whole-berry cranberry sauce
- 3 oz sliced prosciutto, 6 slices
- 1 cup freshly shredded fontina cheese
- 3 cups baby arugula
Instructions
- Preheat oven to 450°F. Roll out dough into a 16-inch round on a lightly greased large baking sheet; prick dough all over with a fork. Brush with oil; bake 8 minutes.
- Meanwhile, combine ricotta, Parmesan, thyme, garlic, rosemary, and pepper in a bowl.
- Top partially-baked crust with ricotta mixture, dollops of cranberry sauce, prosciutto, and fontina.
- Bake 10 to 15 minutes or until golden and cheese is melted. Sprinkle with arugula and, if desired, more thyme.
- Cut pizza into wedges; store leftovers in an airtight container, and refrigerate up to 3 days for another meal.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
504
|
504
|
| Fat (g) | 21 | 21 |
| Sat. Fat (g) | 9 | 9 |
| Protein (g) | 24 | 24 |
| Carb (g) | 50 | 50 |
| Fiber (g) | 1 | 1 |
| Sodium (mg) | 981 | 981 |
| T. Sugs (g) | 13 | 13 |
| A. Sugs (g) | 11 | 11 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
