In order to bring you the best organic produce, some ingredients may differ from those depicted.
Paleo pizza with arugula and prosciutto
Gluten-Free Friendly, Dairy-Free, Soy-Free, Nut-Free
2 Servings, 1 Calories/Serving
In your bag
- 1 spaghetti squash
- 2 tablespoon olive oil
- 1 egg
- 1/4 teaspoon dried oregano
- Kosher salt
- 2 tablespoons marinara sauce
- 3 ounces prosciutto
- 2 cups loosely packed arugula
- 1 lemon
- Freshly ground black pepper
Nutrition per serving
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Wash produce before use
Bake the squash
Cut the squash in half and scoop out the seeds. Lightly coat the inside of the squash with 1 tablespoon olive oil.
On a sheet pan, bake i until the flesh is easily shredded with a fork, 30 to 35 minutes. Remove from the oven and let cool.
With a fork, scrape out the flesh, and then squeeze the flesh with a cheesecloth or clean kitchen towel to remove any extra liquid (should yield about 1 cup tightly packed squash).
Make and bake the pizza crust
Set the sheet pan (or pizza stone, if using) in the oven. inside. Once the oven is hot, carefully remove the sheet pan, cover with parchment paper, and spread the spaghetti squash mixture onto the sheet pan or pizza stone in a thin layer. Bake until the edges begin to brown, 25 to 30 minutes. Carefully remove the sheet pan or pizza stone from the oven. Spread a thin layer of marinara sauce over the pizza crust and top with the prosciutto. Return to the oven and bake until warmed through, 2 to 3 minutes.
Prep the arugula
- Juice the lemon.
Assemble and serve