Healthy Pizza, yes please!

I am always looking for a great tasting,  good for me pizza toppings.  I think that this a great recipe for our gluten free pizza crust!  The arugula salad on top reminds me of how one of our favorite Boulder restaurants prepares our gf pizza crust:  Radda Trattoria.  Delicious!

Pear and Prosciutto Pizza with Arugula

Ingredients

• 2  teaspoons  olive oil


• 2  cups  vertically sliced Oso Sweet or other sweet onion


• 1  (12-ounce) prebaked pizza crust (such as The Gluten Free Bistro's Gourmet Pizza Crust)


• 1/2  cup  (2 ounces) shredded provolone cheese


• 1  medium pear, thinly sliced


• 2  ounces  prosciutto, cut into thin strips


• Dash of freshly ground black pepper


• 2  tablespoons  chopped walnuts, toasted


• 1 1/2  cups  baby arugula leaves


• 1  teaspoon  sherry vinegar

Preparation

1. Preheat oven to 400°.

2. Heat oil in a large nonstick skillet over medium-high heat. Add onion to pan; cover and cook for 3 minutes. Uncover and cook 10 minutes or until golden brown, stirring frequently.

3. Top evenly with onion mixture; sprinkle with cheese. Top evenly with pear and prosciutto. Sprinkle with pepper. Bake at 400° for 15 minutes or until cheese melts, on a pizza stone or directly on the rack. Sprinkle with nuts. Place arugula in a medium bowl. Drizzle vinegar over greens; toss gently to coat. Top pizza evenly with arugula mixture. Cut pizza into 8 wedges.

Sites mentioned in this article:

Purchase The Gluten Free Bistro's Gourmet Pizza Crust on line:

http://www.theglutenfreebistro.com/products.html

http://www.raddatrattoria.com/

Recipe from Cooking Light Magazine, made changes to the recipe for cooking temperature and time.

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1963974