Pizza Sofia with prosciutto and arugula

Soy Free

2 Servings, 720 Calories/Serving

20 Minutes

Awards season is underway in Hollywood, and we’re celebrating all month long with recipes from iconic filmmaker Francis Ford Coppola. Act I: this pizza (which doubles as a starter) is inspired by his Sonoma County restaurant, Rustic. It’s named in honor of his daughter, filmmaker Sofia Coppola. Its sophistication and elegance remind us of her award-winning films, which include Lost in Translation and The Virgin Suicides. In our take, we’ve added cannellini beans for leaner protein, plus our housemade pizza sauce, which has extra umami from a hit of tomato paste.

Ingredients

  • ¼ pound fresh mozzarella
  • ½ cup cooked cannellini beans
  • 2 whole wheat lavash flatbreads
  • Sun Basket pizza sauce (diced tomatoes - olive oil - tomato paste - salt)
  • 3 ounces sliced prosciutto
  • ¼ pound baby arugula
  • 1 lemon
  • 2 tablespoons grated Parmesan

Instructions

1

Assemble the pizzas

Heat the oven to 400ºF.
  • Cut the mozzarella into ¼-inch-thick slices.
  • Rinse the cannellini beans.
On a sheet pan, place the lavash side by side. Brush with oil and spoon on the pizza sauce in an even layer, leaving a ½-inch border around the edges. Top the lavash with the prosciutto, mozzarella, cannellini beans, and two-thirds of the arugula (set aside the last third for the salad). Sprinkle with 1 to 2 tablespoons oil and season with pepper.

2

Bake the pizzas

Bake until the crust is crisp, the cheese is melted, and the arugula is wilted, 12 to 15 minutes. Transfer the pizzas to a cutting board and cut into squares.
While the pizzas cook, prepare the salad.

3

Make the salad

  • Juice the lemon.
In a medium bowl, combine the remaining arugula, 1 tablespoon lemon juice, 1 tablespoon oil, and Parmesan. Season with salt and pepper and toss to coat.

4

Serve

Transfer the pizza squares to individual plates. Serve the salad on top of the pizzas or on the side.

Nutrition per serving: Calories: 720, Protein: 34 g, Total Fat: 44 g, Monounsaturated Fat: 16.5 g, Polyunsaturated Fat: 3 g, Saturated Fat: 14 g, Cholesterol: 80 mg, Carbohydrates: 50 g, Fiber: 9 g, Added Sugar: 0 g, Sodium: 2060 mg

Contains: milk, wheat

Similar Recipes

Almond-crusted sole with broccoli and preserved lemon
Paleo, Gluten Free, Dairy Free
Avgolemono chicken soup with lemon, egg, and cauliflower “rice”
Paleo, Gluten Free, Dairy Free
Almond-crusted pork with sautéed mustard greens and pears
Paleo, Gluten Free, Soy Free