Artichoke and Prosciutto Pizza with Yogurt-Feta Sauce
My garlic-oregano pizza dough only takes 20 minutes to make, but, if you're pressed for time, feel free to use ready-made pizza dough.
Ingredients
- 1 ball of garlic-oregano pizza dough
- 1/2 cup non-fat Greek yogurt
- 4 ounces feta cheese
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Coarse salt and freshly-ground black pepper to taste
- 1 cup marinated artichokes hearts roughly chopped
- 3 slices of prosciutto torn into small pieces
- 1/2 a small red onion thinly sliced
- 1 cup shredded mozzarella cheese
- Drizzle of olive oil
- Freshly-ground black pepper to taste
Instructions
- Preheat the oven to 450 degrees. Pat or roll the dough out into a round. Transfer crust to a lightly greased pizza pan or baker's peel dusted with cornmeal. Roll the edges in about 1/2 an inch to form the crust. Cook for 10 -12 minutes or until dry and golden brown.
- While the pizza crust is pre-baking, add the yogurt, feta, 2 tablespoons olive oil, oregano and salt and pepper to a food processor and process until smooth.
- Spread the yogurt-feta sauce on the pizza crust after it pre-bakes. Top with artichokes, prosciutto and red onion. Sprinkle the mozzarella cheese evenly over the toppings. Drizzle with olive oil and sprinkle with black pepper, to taste.
- Bake for another 10-12 minutes or until the cheese is fully melted.