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I make this pizza all the time, always with my mom. It doesn’t take that long to actually make, you just have to have all the ingredients, that’s the hard part. And the flavors might seem weird at first, but they totally work well together. We changed the recipe around a little; we buy the pre-made whole wheat pizza dough from Traders Joe’s. Also, the last time we made it, we just put all the ingredients on and baked it the whole time straight because we forgot which ingredients went on first and realized we had just put them all on, so we just went with it. But never the arugula, that always goes on after you’ve cut it and cooked it. This is such a good recipe; its pretty salty, and can also get gooey with all the cheese and lemon juice and oil from the pesto, so just make sure the crust is done all the way.

• Cooking spray
• 1  tablespoon  cornmeal
• 1  (13.8-ounce) can refrigerated pizza crust dough
• 2  tablespoons  commercial pesto
• 3/4  cup  (3 ounces) shredded part-skim mozzarella cheese
• 1  (9-ounce) package frozen artichoke hearts, thawed and drained
• 1  ounce  thinly sliced prosciutto
• 2  tablespoons  shredded Parmesan cheese
• 1 1/2  cups  arugula leaves
• 1 1/2  tablespoons  fresh lemon juice

Preparation

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 arugula in a bowl. Drizzle 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.