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Potato, Prosciutto, Apple, and Arugula Pizza: Main Image

Quick Facts

Nutrition Facts

Calories 312
  Calories from Fat 66 (21%)
(11%)Total Fat 7g
(6%)Saturated Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
(2%)Cholesterol 5mg
(13%)Sodium 308mg
(19%)Potassium 681mg
Total Carbohydrate 53g
(9%)Dietary Fiber 2g
Sugars 2g
Sugar Alcohols 0g
(18%)Protein 9g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

Related Recipes

Potato, Prosciutto, Apple, and Arugula Pizza

  • From: Washington State Potato Commission

Ingredients

  • 1 lb russet potatoes

  • 1 lb frozen (thawed) or refrigerated pizza dough

  • 2 Tbs grated Parmesan cheese

  • 3/8 tsp salt, divided

  • 2 Tbs olive oil, divided

  • 1 oz prosciutto, chopped

  • 1 Granny Smith apple, peeled, cored, and cut into 1/4-inch pieces

  • 1 jalapeño pepper, seeded and finely chopped

  • 3 cups baby arugula

  • 2 tsp fresh lemon juice

A unique and spicy pizza with something on it for everyone!

Directions

  • Preheat oven to 450°F. Coat a 12- or 14-inch pizza pan with cooking spray.
  • Scrub potatoes with a vegetable brush under cold running water, peel, and cut into ¼-inch slices.
  • Place in a large saucepan and add cold water to cover. Over high heat, bring to a boil.
  • Reduce heat to medium. Cover and simmer until potatoes are tender but still hold their shape, about 7 to 8 minutes. Drain and rinse under cold water and drain again.
  • Stretch the pizza dough to fit the prepared pizza pan. Arrange potato slices in a single layer on the dough, starting from the outside edge.
  • Sprinkle with cheese and ¼ teaspoon of the salt. Top with prosciutto, apple, and jalapeño. Drizzle with 4 teaspoons of the oil.
  • Bake 20 minutes or until edges of crust are golden brown. Remove from the oven.
  • Toss arugula with the remaining 2 teaspoons oil, 1/8 teaspoon salt, and lemon juice. Top pizza with arugula, and cut into six wedges to serve.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2022.