Crave Wednesday: Artichoke and Arugula Pizza with Provolone

You guys know what this weekend is right?  The one weekend where sports fanatics and people who don't even know the shape of a football join together. 

The Superbowl seems to be the great uniter, because there are lots of different reasons to watch.  Some people watch for the commercials.  Some for the halftime show.  Some for the actual sport itself.  And of course, there are those who watch for the food.

Superbowl food is its very own category.  Diets are put on hold for the day.  "Bar food" becomes "home food."  We hold parties and invite our friends over - delighting them with all that is cheesy, meaty, and crunchy.  Pizza is, of course a Superbowl staple.  This pizza is not your typical Superbowl fare.  There are no pepperonis.  There are no mushrooms.  Instead there is prosciutto and artichoke. I promise these are substitutions your Superbowl guests won't mind.  And if they do, well that just means more pizza for you!

Artichoke and Arugula Pizza with Provolone (From Cooking Light)

1 Tbsp yellow cornmeal

1 can of refrigerated pizza crust

2 Tbsp pesto

1/2 cup shredded mozzarella

1 package frozen artichoke hearts, thawed and drained

1 oz thinly sliced provolone

2 Tbsp shredded Parmesan

1 1/2 cups arugula

juice of 1 lemon

1. Preheat oven to 350.  Spray a baking sheet with cooking spray and sprinkle with cornmeal.  Unroll the dough onto the baking sheet and pat into a 14x10 inch rectangle.
2. Spread pesto evenly over the dough, leaving a 1/2 inch border.
3. Sprinkle mozzarella cheese over pesto.  Place baking sheet on bottom rack in the oven.  Bake for 5 minutes.
4. Coarsely chop artichokes and arrange on pizza.
5. Top with sliced prosciutto.
6. Sprinkle with Parmesan.  Return to bottom rack in oven.  Bake an additional 6 minutes.
7. Place arugula in a bowl.  Drizzle lemon juice over arugula and toss gently.  Top pizza with the arugula mixture and cut into 6 rectangles.  Cut each rectangle diagonally into 2 wedges.