ARTICHOKE ARUGULA SALAD
Fresh and packed with artichokes, dried cranberries and flavor, this salad is sure to be a favorite. -Barbara Begley, Fairfield, Ohio
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the first five ingredients. Drizzle with vinaigrette; toss to coat. Sprinkle with cheese.
Nutrition Facts : Calories 158 calories, Fat 9g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 314mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
PROSCIUTTO-ARTICHOKE PIZZA
Salty prosciutto and briny artichoke hearts are baked atop a flavorful, premade frozen Margherita pizza for a tasty alternative to traditional higher-carb pizzas. Cut into small 2-inch squares for the perfect appetizer.
Provided by France C
Categories Meat and Poultry Recipes Pork
Time 30m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 261.1 calories, Carbohydrate 21.7 g, Cholesterol 36.9 mg, Fat 14.6 g, Fiber 2.4 g, Protein 11.6 g, SaturatedFat 5.1 g, Sodium 664.9 mg, Sugar 1.1 g
PESTO PIZZA WITH ARTICHOKES & PROSCIUTTO
Fragrant and sophisticated, a pesto topping helps make this pizza really special
Provided by Good Food team
Categories Buffet, Lunch, Main course, Supper
Time 45m
Yield Serves 3 generously, 4 at a pinch
Number Of Ingredients 8
Steps:
- Make up the pizza mix according to instructions (you will need to use both packets that are in the box). Roll out quite thinly and use to line the base of a 28-30cm shallow square or round baking tin. Let stand according to packet instructions and preheat the oven to 220C/gas 7/fan 200C.
- Mix the tomatoes with 2 tbsp of the pesto and spread over the pizza, leaving a bare rim around the edge. Scatter the artichokes and prosciutto on top (the ham tears as you remove it from the packet, which is what you want). Cover with the mozzarella and sprinkle with the Parmesan and some freshly ground black pepper, then drizzle with the rest of the pesto mixed with the artichoke oil.
- Bake for about 20 minutes until the base is cooked through and the cheese has melted. Serve hot.
Nutrition Facts : Calories 694 calories, Fat 34 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 69 grams carbohydrates, Fiber 3.5 grams fiber, Protein 30 grams protein, Sodium 1 milligram of sodium
PROSCIUTTO, MUSHROOM AND ARTICHOKE PIZZA
Make and share this Prosciutto, Mushroom and Artichoke Pizza recipe from Food.com.
Provided by Kim127
Categories Cheese
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 9
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!
ARTICHOKE AND ARUGULA PIZZA WITH PROSCIUTT
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 ½-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.
Nutrition Facts :
ARUGULA-PROSCIUTTO PIZZA
Arugula and prosciutto is such a popular combination and both make the perfect topping choice for this weeknight-friendly pizza recipe. Dusting your pizza peel or baking sheet with cornmeal will help prevent your pizza from sticking while it bakes.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 14
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.
Nutrition Facts : Calories 590, Fat 31 grams, SaturatedFat 9 grams, Cholesterol 54 milligrams, Sodium 1144 milligrams, Carbohydrate 57 grams, Fiber 2 grams, Sugar 5 grams, Protein 26 grams
ARTICHOKE AND ARUGULA PIZZA WITH PROSCIUTTO
Make and share this Artichoke and Arugula Pizza With Prosciutto recipe from Food.com.
Provided by dicentra
Categories Greens
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
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.
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4.5/5 (6)Estimated Reading Time 2 minsCategory MainsCalories 2207 per serving
- Preheat the oven to 500 degrees. Put 2 baking trays into the oven, or pizza stone if you have one. Prepare the tomato sauce as outlined here.
- Sprinkle panko or cornmeal onto a large sheet of parchment paper. Roll out the dough onto the parchment paper; press out dough into a 12 by 8-inch rectangle or to fit your pizza stone, split into two balls, if necessary.
- Spread the Quick Tomato Sauce evenly onto the dough. Top the dough with artichokes, olives, and capers. Evenly top with cheese.
- Using the parchment paper, slip the pizza onto the heated baking trays or pizza stone. Bake in the oven on the lowest rack for 10 to 15 minutes, or until the crust is golden and the cheese is bubbling.
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Cuisine ItalianTotal Time 11 minsServings 4Calories 672 per serving
- Place a large pizza stone (or large heavy baking sheet) on lowest rack of oven; heat oven to 500 degrees F.
- On a lightly floured 15-inch sheet of nonstick foil or parchment paper, using a rolling pin, roll out pizza dough into an irregularly shaped 15- by 12-inch rectangle.
- Drizzle with 2 tablespoons olive oil. Using a cookie sheet or pizza peel, transfer the dough off the foil or parchment onto hot baking sheet.
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5/5 (1)Total Time 36 minsCategory DinnerCalories 187 per serving
- Caramelize the onions and mushrooms. Put 1 tablespoon olive oil in a medium saucepan. Add onions and mushrooms and cook on medium heat for about 10 minutes stirring frequently. If it starts to burn, turn the heat down. Add a dash of salt and 1 tablespoon coconut sugar. Combine until sugar melts and cook 1 more minute. Remove from heat and set aside.
- Place a pizza stone or baking sheet in the oven and preheat to 450 degrees F. Remove when heated and spray with cooking spray or lightly flour the surface. Roll out the dough on a lightly floured surface into a 12-inch round. Slide the dough onto the hot pizza stone or baking sheet. Bake 10 minutes.
- Remove the pizza from the oven. Top your pizza with Parmesan cheese, mozzarella cheese, caramelized mushrooms and onions, and prosciutto slices. Drizzle with olive oil and a dash of salt and pepper. Return the pizza to the oven; bake until the cheese is golden and bubbly, about 6 more minutes.
- Remove pizza from oven and top the pizza with arugula and 2 Tbsp shaved Parmesan. Cut into slices. (Optional) add a drizzle of glazed balsamic vinegar to slices.
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4.5/5 (31)Estimated Reading Time 4 minsServings 4Total Time 30 mins
- Place a pizza stone on top rack in your oven and preheat to the highest setting (mine goes up to 550F degrees). The stone should preheat for at least 30 minutes but 1 hour is better.
- Divide your dough into 4 equal parts and shape them into balls. Sprinkle some flour on the top of the dough and cover with a damp towel or plastic. Let it rest for at least 15 minutes!
- On a lightly floured surface, roll out your dough into 8-inch round pies. Transfer to a pizza peel covered with parchment paper or an upside down baking sheet.
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4/5 (10)Calories 260 per servingServings 4
- 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.
ARTICHOKE AND OLIVE PIZZA - HIP FOODIE MOM
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5/5 (1)Category Main or StarterCuisine AmericanTotal Time 16 hrs 20 mins
- To make the pizza dough, follow the recipe from Food 52 (linked above) but use a baking sheet instead of a cast iron skillet.
- About 30 minutes before baking, place one rack at the bottom of the oven and one toward the top (about 4 to 5 inches from the top heating element). Pre-heat the oven to 450°F.
- When you’re ready to bake the Garden Focaccia, drizzle some olive oil evenly over the pizza dough and then season with salt.
- Decorate: using all the vegetables, have some fun creating a garden! Create flowers and anything you want. Feel free to fill up all the dough or leave some parts uncovered. It's up to you! Just have some fun making a garden.
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