From Morocco, to Italy, to Greece, to Turkey, to the Middle East, these recipes are tasty and none take more than 20 minutes to make. By: Text: Jason Horn and Cooking Light staff
A balance of flavors is the key to this recipe. The bitter arugula, sweet artichoke, salty prosciutto, and creamy mozzarella are in perfect equilibrium atop a crisp-and-chewy crust and pesto sauce. Not only is the combination of tastes more satisfying than pepperoni and red sauce, this pizza takes just 11 minutes to bake―no longer than a frozen one.