1 tbsp olive oil
4 oz prosciutto slices, chopped
1 (4 oz) log goat cheese, room temperature
1/4 cup low-fat sour cream
1/2 tsp. fresh thyme
1 (13.8 oz pkg) refrigerated pizza dough, store-bought is fine
1 1/2 cups baby arugula
1 small egg bell pepper seeded, sliced

Heat oven to 425°F.

In a large skillet over medium-high heat, cook oil until heated, add prosciutto. Cook 30 seconds. Stir often.

Remove from skillet, set aside. In bowl, combine goat cheese, sour cream and chopped thyme. Stir until smooth.

Season with salt and pepper to taste. On lightly floured surface, using rolling pin, roll out dough to 14" round. Transfer to baking sheet. Spread goat cheese mix evenly over dough.

Top with red peppers. Bake for 15 minutes or just until dough is cooked through and light golden brown.

Top with arugula and prosciutto. Serve warm.

Submitted by: Sherry Monfils