Reader Recipe: Prosciutto Veggie Pizza

It's time for another Reader Recipe! Hooray! 

But before we jump into the recipe, I must take a moment to brag and tell you guys that even though I'm always saying I don't bake or cook (and I don't), I baked last week! I made Ben's birthday cake on Friday--from scratch! I'm obviously super proud (because it's such an anomaly), and may even share the recipe with you someday, but I'll have to ask my mom first, because it might be a family secret ;) 

So anywho, this month's recipe comes to us courtesy of Rachelle Petrine, of the blog Chelle Musings, and it sounds super fun! Making homemade pizza is the best. Oh, and please note that this recipe can easily be made veg by leaving off the prosciutto. 

Ingredients

• 16 ounces frozen, whole-wheat pizza dough defrosted
• 1 cup low-sodium pasta sauce 
• 1 and 1/2 cups grated part-skim mozzarella
• 10 ounces cremini mushrooms 
• 4 cups baby spinach
• (1) 9 ounce bag frozen artichoke hearts, defrosted & chopped
• Optional: 1 ounce sliced prosciutto (leave this off or substitute it to make this dish vegetarian)
• 3/4 cup parmesan cheese
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon crushed red pepper

Directions:

1. Preheat the oven to 400 degrees. 
2. Roll out pizza dough into a disk about 10 inches in diameter. 
3. Spoon on pasta sauce & smooth it across the dough (leaving about 1" of space around the edges for the crust).
4. Sprinkle mozzarella evenly over the surface
5. Scatter mushrooms, spinach, artichokes & prosciutto (optional) over the cheese
6. Sprinkle parmesan over all of the toppings
7. Drizzle with olive oil & sprinkle with crushed red pepper
8. Bake 15 – 20 minutes and voila! Enjoy!

Sounds simple enough, right? Assembling--one of my favorite ways to "cook" ;) 

Have a recipe you'd like to share with the Starr Struck community? Send it my way (submission guidelines are here)! I'm excited, as we've got some really yummy ones coming up...

Have a delicious Monday!