• Cooking Time: 20
  • Servings: 2-4
  • Preparation Time: 10
  • 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
  1. preheat oven to 425 (ensure rack in middle)
  2. wipe mushroom clean with dish/paper towel
  3. place on baking sheet
  4. drizzle with 1 tsp of evoo
  5. roast for 10-15 mins until dark brown
  6. thinly slice into bite size pieces
  7. place in small bowl and season with s&p to taste
  8. divide (store bought) pizza dough into 4
  9. 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)
  10. ***divide the ingredients accordingly depending on size of pizzas
  11. use cornmeal to dust on surface being used to roll out dough
  12. roll dough into thin oval shape
  13. place on baking sheet or pizza stone
  14. spread pesto onto dough sparingly
  15. add artichokes, mushrooms and goat cheese
  16. bake on middle rack until golden brown 10-12 mins or until desired
  17. tear prosciutto place on top
  18. top with arugula
  19. drizzle with remaining evoo
  20. ***for appetizers cut into long 1 - 1 1/2 inch pieces then half
crowd pleaser