1 LB prepared pizza dough, preferably whole-wheat
2 T. extra-virgin olive oil
1 medium onion, halved and thinly sliced
2 oz very thinly sliced prosciutto, cut into thin strips (about ½ c.)
¼ t. crushed red pepper
1 c. shredded fontina or part-skim mozzarella cheese
2 c. packed coarsely chopped arugula
1 c. chopped tomato

Position oven rack in the lowest position; preheat to 450°F. Coat a large baking sheet with cooking spray.

Roll out dough on a lightly floured surface to about the size of the baking sheet. Transfer to baking sheet. Bake until puffed and lightly crisped on the bottom, 8 to 10 minutes.

Meanwhile, heat oil in a large nonstick skillet over medium heat. Add onion, prosciutto and crushed red pepper and cook, stirring, until onion begins to brown, about 3 minutes.

Spread onion mixture evenly over crust and top with cheese. Bake until crispy and golden and cheese is melted, 8 to 10 minutes. Remove from oven and top with arugula and tomato.

Serves: 4-6