Arugula And Hummus Mini Pizzas Food

ARUGULA-PROSCIUTTO PIZZA

Arugula-Prosciutto Pizza image

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

Ingredients

1 pound pizza dough, at room temperature
All-purpose flour, for dusting
Cornmeal, for dusting
1/4 cup extra-virgin olive oil
1 clove garlic, grated
1/2 teaspoon chopped fresh rosemary
Kosher salt and freshly ground pepper
1/2 cup part-skim ricotta cheese
1 cup shredded mozzarella cheese
4 cups baby arugula
1 small shallot, thinly sliced
Juice of 1/2 lemon
3 ounces thinly sliced prosciutto
Shaved Parmesan cheese, for topping

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

WHITE PIZZAS WITH ARUGULA

White Pizzas with Arugula image

Provided by Ina Garten

Time 1h45m

Yield 6 pizzas

Number Of Ingredients 17

Ingredients

1 1/4 cups warm (100 to 110) water
2 packages dry yeast
1 tablespoon honey
Good olive oil
4 cups all-purpose flour, plus extra for kneading
Kosher salt
4 cloves garlic, sliced
5 sprigs fresh thyme
1/4 teaspoon crushed red pepper flakes
3 cups grated Italian fontina cheese (8 ounces)
1 1/2 cups grated fresh mozzarella cheese (7 ounces)
11 ounces creamy goat cheese, such as montrachet, crumbled
1/2 cup good olive oil
1/4 cup freshly squeezed lemon juice
Freshly ground black pepper
8 ounces baby arugula
1 lemon, sliced

Steps:

Mix the dough: Combine the water, yeast, honey and 3 tablespoons of olive oil in the bowl of an electric mixer fitted with a dough hook. When the yeast is dissolved, add 3 cups of flour, then 2 teaspoons salt, and mix on medium-low speed. While mixing, add up to 1 more cup of flour, or just enough to make a soft dough. Knead the dough for about 10 minutes until smooth, sprinkling it with the flour as necessary to keep it from sticking to the bowl.
Knead by hand: When the dough is ready, turn it out onto a floured board and knead it by hand a dozen times. It should be smooth and elastic.
Let it rise: Place the dough in a well-oiled bowl and turn it to cover it lightly with oil. Cover the bowl with a kitchen towel and allow the dough to rise at room temperature for 30 minutes.
Make garlic oil: Place 1/2 cup of olive oil, the garlic, thyme and red pepper flakes in a small saucepan and bring to a simmer over low heat. Cook for 10 minutes, making sure the garlic doesn't burn. Set aside.
Preheat the oven to 500 degrees. (Be sure your oven is clean!)
Portion the dough: Dump the dough onto a board and divide it into 6 equal pieces. Place the doughs on sheet pans lined with parchment paper and cover them with a damp towel. Allow the dough to rest for 10 minutes. Use immediately, or refrigerate for up to 4 hours.
Stretch the dough: Press and stretch each ball into an 8-inch circle and place 2 circles on each sheet pan lined with parchment paper. (If you've chilled the dough, take it out of the refrigerator approximately 30 minutes ahead to let it come to room temperature.)
Top the dough: Brush the pizzas with the garlic oil, and sprinkle each one liberally with salt and pepper. Sprinkle the pizzas evenly with fontina, mozzarella and goat cheese. Drizzle each pizza with 1 tablespoon more of the garlic oil and bake for 10 to 15 minutes, until the crusts are crisp and the cheeses begin to brown.
Make the vinaigrette: Meanwhile, whisk together 1/2 cup of olive oil, the lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper.
Add the greens: When the pizzas are done, place the arugula in a large bowl and toss with just enough lemon vinaigrette to moisten. Place a large bunch of arugula on each pizza and a slice of lemon and serve immediately.

ARUGULA AND HUMMUS MINI PIZZAS

Arugula and Hummus Mini Pizzas image

A nice quick and fresh snack that is healthy and delicious! This can also be made on pita bread instead of naan.

Provided by burnyay

Categories Pizza

Time 10m

Yield 1

Number Of Ingredients 6

Ingredients

2 tablespoons hummus, or to taste
1 naan bread
1 cup arugula, or to taste
1 date, pitted and finely chopped
2 teaspoons pumpkin seeds
1 teaspoon balsamic vinegar, or to taste

Steps:

Spread hummus onto naan bread; top with arugula, date, and pumpkin seeds. Drizzle balsamic vinegar over pizza.

Nutrition Facts : Calories 349.5 calories, Carbohydrate 56.8 g, Cholesterol 10 mg, Fat 8.5 g, Fiber 10.9 g, Protein 14.4 g, SaturatedFat 0.9 g, Sodium 424 mg, Sugar 8.5 g

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