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Serves 2-4 | Prep Time 10 | Cook Time 20

Why I Love This Recipe

crowd pleaser

Ingredients You'll Need

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

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