Ridiculously Practical Meals: Prosciutto Pizza

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Everyone loves pizza, and my very favorite pizzas is pepperoni. Unfortunately pepperoni pizza can be heavy, greasy, and really terrible for you. While I'll never give up my love of pepperoni pizza and, to be honest, I'll probably still eat it a lot, I figured it was about time to find a delicious, more healthy alternative.

You will need 2 naan, 5 tablespoons shredded fontina cheese, 4 oz of prosciutto, pepper to taste, 1 tbsp. of virgen olive oil, 1 tsp. lemon juice, 2 cups of baby arugula, 4 lemon wedges.

Cook the naan in the oven according to package directions. I heated a pizza stone in the oven to 400 degrees, sprayed my naan (front and back) with olive oil, and tossed them in the oven for 3 minutes. A pizza stone is not necessary, it will just make them cook more evenly. While the naan is cooking toss baby arugula in a bowl with the olive oil and lemon juice and slice or tear the prosciutto into small strips.Once the naan is out of the oven, sprinkle with cheese, top with prosciutto, grind some fresh pepper lightly over the top of each naan. Add arugula on top and serve with 2 lemon wedges on the side.

This meal is so easy to make that it only took me 15 minutes, including the time it took me to grate the cheese and slice the prosciutto. My husband loved it and said it tasted like something you would get at a restaurant! I've already made this twice, and I'll probably end up making it again this weekend. Bon appétit!

I want to apologize for how off schedule I've gotten, this post should have gone up on Wednesday! This week has been so busy at work that I've just been brain dead by the time I get home and then I really don't want to do anything at all. I've been watching a lot of Friends, which is probably not a good a excuse for not blogging.... So I apologize for being late! I also want to let you know that my best friend, Jamie, comes in for a visit tomorrow! This next week will most likely have a lot of posts about what we are doing and what drinks we are making, so stay tuned!