2 tsp EVOO
2 C. vertically sliced sweet onion
1 pizza crust (we use an Artisan Pillsbury Pizza Crust)
1/2 C. shredded provolone cheese
1 medium pear, thinly sliced
2 ounces prosciutto, cut into thin strips
Freshly ground black pepper
2 Tbsp. chopped walnuts, toasted (optional)
1.5 C. baby arugula leaves
1 tsp. sherry vinegar (we used fig vinegar mixed with a little chipotle oil)
Preheat oven to 450 degrees. Heat oil in a large nonstick skillet over medium-high heat. Add onion to pan; cover and cook 3 minutes. Uncover and cook 10 minutes or until golden brown, stirring frequently.
Flour the counter and unwrap the pizza dough; roll out the pizza dough until approximately 1/8 in. thick. Using a pizza cutter, cut the dough into 6 square pieces. Once the pieces are cut, use the rolling pin and roll out each piece until extremely thin; place 3 on each pizza sheet and bake 4 minutes on each side of the pizzettas until golden brown.
Top each pizzetta evenly with onion; sprinkle with cheese. Top evenly with pear and prosciutto. Sprinkle with pepper. Bake at 450 degrees for 12 minutes or until cheese melts. Sprinkle with nuts. Place arugula in a medium bowl. Drizzle vinegar over greens; toss gently to coat. Top pizzettas evenly with arugula mixture.
*Original recipe courtesy of Cooking Light 2013 Calendar.
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