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Veggie-Prosciutto Pizza

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Self Magazine
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main-dish low carb nut free lunch


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1 package (16 oz) frozen whole-wheat pizza dough, thawed

1 cup low-sodium tomato sauce

1 1/2 cups grated part-skim mozzarella

10 oz cremini mushrooms, thinly sliced

4 cups baby spinach, wilted

1 bag (9 oz) frozen artichoke hearts, thawed and chopped

2 thin slices prosciutto, excess fat removed, cut into strips

3/4 cup grated parmesan

1 tablespoon extra-virgin olive oil

1 teaspoon crushed red pepper

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