Lunch: Prosciutto-Arugula Pizza

Recipe by Ann Taylor Pittman We love the thin crust of this pizza, which cooks up fast and as crisp as a cracker. After tasting many lower-sodium marinara sauces, we named Dell'Amore the winner for taste; the numbers are good, too, with sodium counts far

This recipe includes fertility superfoods such as:

Lemon

Health and fertility benefits of Prosciutto-Arugula Pizza

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

1/2 cup lower-sodium marinara sauce (such as Dell'Amore)
1 (8-ounce) thin pizza crust (such as Mama Mary's Thin & Crispy)
4 ounces fresh mozzarella cheese, thinly sliced
2 ounces very thinly sliced prosciutto, torn into 1/2-inch-wide strips
1 1/2 teaspoons canola oil
1 teaspoon fresh lemon juice
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 1/3 cups baby arugula

Instructions

Preheat oven to 450 °.
Spread sauce over crust, leaving a 1/2-inch border; top evenly with mozzarella. Place pizza directly on middle oven rack. Bake at 450 ° for 10 minutes or until bottom of crust is browned and cheese melts. Remove pizza from oven; blot away any liquid from cheese using a paper towel. Top pizza with prosciutto.
Combine oil, juice, salt, and pepper in a medium bowl. Add arugula; toss well to coat. Arrange arugula mixture over pizza. Cut pizza into 8 slices.

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