Vegetarian · Italian-American · 20 min
Mini Polenta Pizzas with Crispy Prosciutto & Italian Arugula Salad
- 20 min
- 2–6 servings
- 554 kcal / serving
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
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
Shopping list by aisle
Produce
- ½ (5 oz) pkgbaby arugula
Dairy, eggs & chilled
- 1 (18 oz) tubepolenta, pre-cooked
- 6 slicesprosciutto
- ½ cupshredded cheese, Italian blend
Pantry & dry goods
- 1 (8 oz) cantomato sauce
Sauces, oils & condiments
- 1 (6 oz) jarartichoke hearts, marinated
- 45 mlItalian salad dressing
- ¼ cupKalamata olives, pitted
- ½ (12 oz) jarroasted red bell peppers
4 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| artichoke hearts, marinated | 1 (6 oz) jar | 2 (6 oz) jars | 3 (6 oz) jars |
| baby arugula | ½ (5 oz) pkg | 1 (5 oz) pkg | 1 ½ (5 oz) pkgs |
| Italian salad dressing | 45 ml | 90 ml | 135 ml |
| Kalamata olives, pitted | ¼ cup | ½ cup | ¾ cup |
| polenta, pre-cooked | 1 (18 oz) tube | 2 (18 oz) tubes | 3 (18 oz) tubes |
| prosciutto | 6 slices | 12 slices | 18 slices |
| roasted red bell peppers | ½ (12 oz) jar | 1 (12 oz) jar | 1 ½ (12 oz) jars |
| shredded cheese, Italian blend | ½ cup | 1 cup | 1 ½ cups |
| tomato sauce | 1 (8 oz) can | 2 (8 oz) cans | 3 (8 oz) cans |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
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 follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.