Mealime recipe · lives on in MealPot
Mini Polenta Pizzas with Crispy Prosciutto & Italian Arugula Salad
- 20 min
- 2–6 servings
- 554 kcal / serving
- ★ 4.2 on Mealime
Two mini polenta pizzas topped with crispy prosciutto and a bright arugula salad. The contrast of crunchy bases, salty meat, and peppery greens comes together quickly for a satisfying weeknight supper.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 (6 oz) jarartichoke hearts, marinated
- ½ (5 oz) pkgbaby arugula
- 45 mlItalian salad dressing
- ¼ cupKalamata olives, pitted
- 1 (18 oz) tubepolenta, pre-cooked
- 6 slicesprosciutto
- ½ (12 oz) jarroasted red bell peppers
- ½ cupshredded cheese, Italian blend
- 1 (8 oz) cantomato sauce
From the pantry: crushed red pepper, extra virgin olive oil, Italian seasoning
Cookware
baking sheet pan · can opener · chef's knife · colander · cutting board · measuring cups · measuring spoons · mixing bowls · oven mitts · stirring spoon · tongs
Directions
- Preheat the oven to 450°F and lightly oil a baking sheet.
- Slice the polenta into ½-inch rounds and spread them in a single layer on the sheet.
- Place the polenta on the rack to start warming while you prepare the toppings.
- In a bowl, mix the tomato sauce with Italian seasoning and a pinch of crushed red pepper; set aside.
- Tear or cut the prosciutto into bite-sized pieces.
- Spoon a little sauce onto each polenta round, then sprinkle with cheese and distribute the prosciutto pieces.
- Return the sheet to the oven and bake until the polenta is heated through and the cheese melts, about 5–6 minutes.
- Drain the artichokes and chop roughly; place in a clean bowl.
- Chop the roasted peppers and olives and add them to the bowl with the artichokes.
- Wash and dry the arugula, add it to the bowl with the dressing, and toss to combine.
- Serve by dividing the pizzas and salad between plates.
Two tips
- Prep the sauce and chop toppings ahead of time and refrigerate until ready to bake.
- If you don’t have arugula, swap in baby spinach or mixed greens from the pantry.
Nutrition per serving
- Calories
- 554 kcal
- Protein
- 24 g
- Carbs
- 62 g
- Fat
- 25 g
- Fiber
- 8 g
- Sodium
- 2617 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.