Arugula & Prosciutto Pizza

My mom asks me at least once a week if we have crust in the freezer and I know she has this pizza on her mind. This can be a full meal or you can cut the pizza up into little squares and serve it as an appetizer. Actually you had better make two. It’s sure to be inhaled, no matter how you slice it ;)

Arugula & Prosciutto Pizza:
* 1 prepared pizza dough, preferably whole-wheat
* 2 tablespoon extra-virgin olive oil
* 1 medium onion, halved and thinly sliced
* 2 ounces very thinly sliced prosciutto, cut into thin strips (about 1/2 cup)
* 1/4 teaspoon crushed red pepper
* 1 cup shredded fontina (or other Italian) cheese
* 2 cups packed coarsely chopped arugula
* 1 cup chopped tomato

1. Position oven rack in the lowest position; preheat to 450°F. Coat a large baking sheet with cooking spray.

2. Roll out dough on a lightly floured surface to about the size of the baking sheet. Transfer to the baking sheet. Bake until puffed and lightly crisped on the bottom, 8 to 10 minutes.

3. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add onion, prosciutto and crushed red pepper and cook, stirring, until the onion is beginning to brown, about 3 minutes.

4. Spread the onion mixture evenly over the crust and top with cheese. Bake until crispy and golden and the cheese is melted, 8 to 10 minutes. Remove from the oven and top with arugula and tomato.

*Note: It took much longer in my oven for the dough to crisp up. Just go by your judgment.