Artichoke And Arugula Pizza With Prosciutto Food

PROSCIUTTO AND ARUGULA PIZZA

Steps:

• Preheat a grill to medium-high heat.
• Place the pizza dough on the grill. Let cook for 1 minute, and then flip with tongs. Move to a cooler spot on the grill (about medium heat) until the dough begins to pull away from the grill, about 1 minute. Remove the dough from the grill.
• Spread the dough with the ricotta and scatter with mozzarella. Return to the grill, cover and cook until the cheese melts, about 3 minutes. Top with the prosciutto and arugula and drizzle with olive oil.

ARUGULA-PROSCIUTTO PIZZA

Steps:

• Position a rack in the middle of the oven. Place a pizza stone or upside-down baking sheet on the rack and preheat to 450 ̊ F. Roll out the pizza dough on a lightly floured surface into a 12-inch round. Transfer to a cornmeal-dusted pizza peel or another upside-down baking sheet; slide the dough onto the hot stone or baking sheet. Bake 8 minutes. Meanwhile, combine 2 tablespoons olive oil in a small bowl with the garlic, rosemary, and salt and pepper to taste.
• Remove the crust from the oven, brush with the olive oil mixture and top with the ricotta and mozzarella. Return to the oven and bake until the cheese is golden and bubbly, about 6 more minutes.
• Meanwhile, toss the arugula and shallot in a large bowl with the lemon juice, remaining 2 tablespoons olive oil, and salt and pepper to taste. Top the pizza with the arugula salad, prosciutto and shaved Parmesan.

ROASTED GARLIC, ARTICHOKE AND PROSCIUTTO PIZZA

Steps:

• --PIZZA--.
• Spread garlic on dough.
• Top with 1/2 cup Asiago cheese and all of the proscuitto.
• Arrange artichoke hearts on top.
• Sprinkle with remaining cheese.
• Bake at 400F until cheese melts and begins to bubble (10 to 15 min).
• **ROASTEDGARLIC**.
• Cut top off pointed end of garlic bulbs.
• Place on shiny side of aluminum foil and wrap.
• Bake at 400F for 1 hour or until tender.
• Puree or mash (can be frozen up to 3 months).

PROSCIUTTO, MUSHROOM AND ARTICHOKE PIZZA

Steps:

• Preheat oven to 425 degrees.
• In a frying pan, heat 2 tbsp of the oil.
• Saute the scallions, mushrooms and garlic over moderate heat until all the juices have evaporated.
• Salt and pepper lightly.
• Let cool.
• Brush the pizza dough with 1 tbsp oil.
• Arrange the prosciutto, mushrooms and artichokes on top.
• Sprinkle the Parmesan over, then drizzle the remaining oil over and season again lightly with salt and pepper.
• Bake for 15-20 minutes.
• Serve immediately!

PROSCIUTTO-ARTICHOKE PIZZA

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Remove the plastic wrapping and cardboard from pizza and place on a clean surface. Top with prosciutto, artichokes, garlic, and red pepper flakes.
• Place pizza in the preheated oven, either on a baking sheet or directly on the rack, and bake for 13 to 15 minutes.
• Remove from the oven and top with Parmesan cheese.

ARTICHOKE AND ARUGULA PIZZA WITH PROSCIUTTO

Steps:

• Position oven rack to lowest setting. Preheat oven to 500°.
• Coat a baking sheet with cooking spray; sprinkle with cornmeal. Unroll dough onto prepared baking sheet, and pat into a 14 x 10-inch rectangle. Spread the pesto evenly over dough, leaving a 1/2-inch border.
• Sprinkle mozzarella cheese over pesto. Place baking sheet on the bottom oven rack; bake at 500° for 5 minutes.
• Remove pizza from oven.
• Coarsely chop artichokes. Arrange artichokes on pizza; top with sliced prosciutto.
• Sprinkle with Parmesan. Return pizza to the bottom oven rack; bake an additional 6 minutes or until crust is browned.
• Place arugula in a bowl. Drizzle juice over arugula; toss gently.
• Top the pizza with arugula mixture. Cut the pizza into 4 (7 x 5-inch) rectangles; cut each rectangle diagonally into 2 wedges.