Breastfeeding Friendly Prosciutto and Arugula Pizza
Total time35 min
Prep time20 min
Cook time15 min
5.0(11)
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Learn more →Ingredients
4 servings
For the pizza
- 1 gluten free pizza crust (12-inch, store-bought or homemade)
- ½ cup canned crushed tomatoes, drained
- 1 tbsp garlic-infused oil, divided
- ½ tsp dried oregano
- ¼ tsp salt
- ¼ tsp black pepper
- 1 ½ cups shredded mozzarella cheese (low-moisture, part-skim)
- 3 oz prosciutto, thinly sliced
For the arugula topping
- 2 cups baby arugula
- 1 tbsp garlic-infused oil
- 1 tsp fresh lemon juice
- ¼ tsp salt
For serving
- 1 oz parmesan cheese, shaved (optional)
- red pepper flakes, to taste (optional)
Instructions
- 1
Place a baking sheet or pizza stone on the center rack of the oven and preheat to 450°F (230°C) for at least 15 minutes.
- 2
In a small bowl, stir together the crushed tomatoes, 1 tbsp garlic-infused oil, dried oregano, salt, and black pepper until combined.
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