Pro­sciutto and Arugula Rus­tica Pizza

The Record (Troy, NY) - - NEWS -

Prep time: 15 min­utes

Cook time: 10 min­utes serv­ings: 4

1 cup Ber­tolli Rus­tic Cut Three Cheese with Aged Asi­ago, Ro­mano & Parme­san Sauce

1 pre­baked pizza crust (12 inches)

1/2 cup shred­ded fontina cheese

1 ounce pro­sciutto, thinly sliced

2 cups arugula

1 ta­ble­spoon Parme­san cheese, grated

1 ta­ble­spoon toasted pine nuts

1 ta­ble­spoon Ber­tolli Ex­tra Vir­gin Olive Oil

1 ta­ble­spoon Ber­tolli Bal­samic Vine­gar of Mo­dena

Heat oven to 450 F. evenly spread sauce on crust then top with fontina cheese. Bake 10 min­utes, or un­til cheese is melted, and re­move from oven. top with pro­sciutto. ar­range arugula in cen­ter of pizza then sprin­kle with Parme­san cheese and pine nuts. Driz­zle olive oil and vine­gar over arugula and serve.

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