Prosciutto & Arugula Rustica Pizza Indulge your pizza cravings with Fontina cheese, savory prosciutto, toasted pine nuts and a drizzle of extra virgin olive oil and vinegar. Topped with arugula and the perfect mix of marinara blended with aged Asiago, Romano and Parmesan cheeses, this pizza is colorful, spicy and delicious. 4 Servings 15 minutesPrep Time 10 minutesCook Time 0 peopleloved this print Ingredients Directions Ingredients 1 cup Bertolli® Rustic Cut™ Three Cheese with Aged Asiago, Romano & Parmesan Sauce 1 12" prebaked pizza crust 1/2 cup shredded fontina cheese [or shredded mozzarella cheese] 2 cups arugula [or baby spinach leaves] 1 ounce prosciutto,, thinly sliced 1 tablespoon Parmesan cheese, grated 1 tablespoon toasted pine nuts, 1 tablespoon Bertolli® Extra Virgin Olive Oil Rich Taste 1 tablespoon Bertolli® Balsamic Vinegar of Modena Directions Step 1: Preheat oven 450°. Step 2: Evenly spread sauce on crust, then top with Fontina cheese. Bake 10 minutes or until cheese is melted. Step 3: Top with prosciutto. Arrange arugula in center of pizza, then sprinkle with Parmesan cheese and pine nuts. Drizzle olive oil and vinegar over arugula. Step 4: Variations: For a twist, try this recipe with your favorite variety of Bertolli® Rustic Cut™ Sauce like Bertolli® Rustic Cut™ Roasted Garlic Marinara with Garden Vegetables Sauce. Share This Recipe Share How To Sending Thank you! Your email was sent.Send another! Send More Enter your name* Recipient Name* Recipient Email Address* Enter your message here Hey! Thought you might like to learn how to do this from Bertolli. * Required field Send How To Related How To's & Recipes 15-Minute Chicken Margherita Get Cooking Tuscan Table Fall Get Cooking Spicy Tuscan Rigatoni with Sausage & Mushrooms Get Cooking Antipasto Tray Get Cooking Alfredo Florentine Lasagna Get Cooking Marinade Ratio Get Cooking
