INGREDIENTS
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Cooking spray
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1 tablespoon cornmeal
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1 (13.8-ounce) can refrigerated pizza crust dough
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2 tablespoons commercial pesto
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1/2 cup (2 ounces) shredded part-skim mozzarella cheese
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1 (9-ounce) package frozen artichoke hearts, thawed and drained
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1 ounce thinly sliced prosciutto
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2 tablespoons shredded Parmesan cheese
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1 1/2 cups arugula leaves
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1 1/2 tablespoons fresh lemon juice