• Cooking Time: 20
  • Servings: 2-4
  • Preparation Time: 10


crowd pleaser


  • whole wheat pizza dough (store bought or homemade)
  • 2 tbsp pesto
  • 2 slices prosciutto
  • 1 lrg portabella mushroom
  • 2 tsp extra virgin olive oil
  • 1/2 small pkg goat cheese crumbled into quarter or loonie *hee hee* sized pieces
  • 1 sm jar artichokes drained and halved
  • handful of arugula
  • cornmeal for dusting


  • preheat oven to 425 (ensure rack in middle)
  • wipe mushroom clean with dish/paper towel
  • place on baking sheet
  • drizzle with 1 tsp of evoo
  • roast for 10-15 mins until dark brown
  • thinly slice into bite size pieces
  • place in small bowl and season with s&p to taste
  • divide (store bought) pizza dough into 4
  • you will only need half the dough to make 1 med sized pizza or two small personal sized pizzas (if only making that amount you can refridgerate or freeze remainder)
  • ***divide the ingredients accordingly depending on size of pizzas
  • use cornmeal to dust on surface being used to roll out dough
  • roll dough into thin oval shape
  • place on baking sheet or pizza stone
  • spread pesto onto dough sparingly
  • add artichokes, mushrooms and goat cheese
  • bake on middle rack until golden brown 10-12 mins or until desired
  • tear prosciutto place on top
  • top with arugula
  • drizzle with remaining evoo
  • ***for appetizers cut into long 1 - 1 1/2 inch pieces then half

Author Credit: marcia anderson

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