Sautéed onions, prosciutto and fontina cheese flavor this summer pizza topped with fresh greens and diced tomatoes. Use store-bought pizza dough to keep it quick. Ingredients 1 pound Pizza Dough, Prepared, Whole Wheat (preferably) 2 tablespoons Extra Virgin Olive Oil 1 Onion, Halved, Thinly Sliced 2 ounces (about 1/2 cup) Prosciutto, Sliced Very Thinly and Cut into Thin Strips 1/4 teaspoon Red Pepper, Crushed 1 cup Fontina or Part-Skim Mozzarella Cheese, Shredded 2 cups Arugula, Packed, Coarsely Chopped 1 cup Tomato, Chopped Position oven rack in the lowest position. Preheat oven to 450°F. Coat a large baking sheet with cooking spray. Roll out store bought dough on a lightly floured surface to the approximate size of the baking sheet. Transfer dough to the baking sheet, and bake until puffed and lightly crisped on the bottom (8 to 10 minutes). Heat oil in a large nonstick skillet over medium heat. Add onion, prosciutto and crushed red pepper and cook, stirring until the onion begins to brown (about 3 minutes). Spread the onion mixture evenly over the crust and top with cheese. Bake 8 to 10 minutes until crispy and golden, and the cheese is melted. Remove from the oven and top with arugula and tomato. Serve with crunchy vegetables and your favorite dip. Makes 6 servings.