Artichoke and Arugula Pizza with Prosciutto

Position oven rack to lowest setting. Preheat oven to 500

Coat a baking sheet with cooking spray; sprinkle with cornmeal. Unroll dough onto prepared baking sheet, and pat into a 14 x 10-inch rectangle.

Spread the pesto evenly over dough, leaving a 1/2-inch border.

Sprinkle mozzarella cheese over pesto.

Place baking sheet on the bottom oven rack; bake at 500 for 5 minutes.

Remove pizza from oven.

Coarsely chop artichokes. Arrange artichokes on pizza; top with sliced prosciutto.

Sprinkle with Parmesan. Return pizza to the bottom oven rack; bake an additional 6 minutes or until crust is browned.

Place arugula in a bowl.

Drizzle juice over arugula; toss gently. Top the pizza with arugula mixture.

Cut the pizza into 4 (7 x 5-inch) rectangles; cut each rectangle diagonally into 2 wedges.