Arugula And Walnut Pizza Food

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PIZZA WITH MUSHROOMS, GOAT CHEESE, ARUGULA AND WALNUTS



Pizza With Mushrooms, Goat Cheese, Arugula and Walnuts image

Eating this dish is like eating a salad and a pizza at the same time.

Provided by Martha Rose Shulman

Categories     dinner, pizza and calzones, main course

Time 45m

Yield One 12 to 14-inch pizza

Number Of Ingredients 11

1/2 recipe whole wheat pizza dough (see recipe)
2 tablespoons extra virgin olive oil
1/2 pound mushrooms, trimmed, cleaned and sliced
Salt
freshly ground pepper to taste
1 teaspoon fresh thyme leaves
4 ounces goat cheese
4 walnuts, shelled and chopped
About 1 heaped cup arugula leaves
1/4 teaspoon balsamic vinegar
1 teaspoon walnut oil

Steps:

  • Preheat the oven to 450 degrees with a baking stone inside, if available. Roll out the dough to fit a 12- to 14-inch pizza pan.
  • Heat 1 tablespoon of the olive oil over medium-high heat in a large, heavy skillet, and add the mushrooms. Cook, stirring, until the mushrooms are tender and moist, four to five minutes. Season with salt and pepper, and remove from the heat.
  • Crumble the goat cheese into a bowl, add the walnuts and lightly toss together.
  • Brush the dough with 2 teaspoons of the remaining olive oil, and top with the mushrooms. Sprinkle on the thyme, and place in the oven. Bake 10 minutes. Remove from the oven, sprinkle the goat cheese and walnuts over the crust, and return to the oven for five to 10 minutes, until the crust is nicely browned and the cheese has softened. Remove from the heat.
  • Toss the arugula with the remaining teaspoon of olive oil, the balsamic vinegar and the walnut oil. Scatter it over the pizza, and serve.

Nutrition Facts : @context http, Calories 1052, UnsaturatedFat 44 grams, Carbohydrate 69 grams, Fat 71 grams, Fiber 7 grams, Protein 41 grams, SaturatedFat 23 grams, Sodium 1238 milligrams, Sugar 6 grams

RICOTTA AND WALNUT RAVIOLI WITH ARUGULA



Ricotta and Walnut Ravioli with Arugula image

Peppery arugula lightens this substantial vegetarian pasta dish in which slightly tannic walnuts play a key role in pairing perfectly with red wines like merlot.

Provided by Food Network Kitchen

Time 2h10m

Yield About 30 ravioli

Number Of Ingredients 13

1 1/2 cups toasted walnuts halves
3/4 cup ricotta
Zest of 1 lemon
Freshly ground pepper
1 stick unsalted butter
3 cloves garlic, minced
1 tablespoon fresh lemon juice
2 cups baby arugula
1/2 cup grated Parmesan
1 1/4 cups all-purpose flour, plus more for dusting
2 large egg yolks
1 1/2 tablespoons olive oil
Kosher salt

Steps:

  • 1. Blend the flour, egg yolks, oil, 5 tablespoons water, and 3/4 teaspoon salt in a food processor until a dough forms. Let the dough rest, wrapped in plastic, for 1 hour. Cut the dough into quarters and dust with flour. Roll the dough using a pasta maker on the widest setting 8 times, folding dough each time and flouring in between. Continue rolling the pasta on the narrower settings, without folding, until the second narrowest setting. Place the dough on a floured counter covered with a towel. Repeat with the remaining dough.
  • 2. Pulse 1/2 cup walnuts, the ricotta, lemon zest, and 1/2 teaspoon each salt and pepper in a clean food processor. Place 1 teaspoon of filling 1 1/2 inches apart along 2 pasta sheets. Brush the edges and between the mounds with water, and then top with another pasta sheet, pressing around the filling to seal. Cut out square ravioli, about 30, with a sharp knife and transfer to a floured towel.
  • 3. Heat the butter in a large, heavy skillet over medium-high heat until the butter begins to brown, 4 to 6 minutes. Remove from the heat and stir in the garlic, lemon juice, the remaining 1 cup walnuts, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Reserve the sauce.
  • 4. Boil the ravioli in a large pot of boiling salted water until tender, about 3 minutes. Gently transfer the ravioli with a slotted spoon to a bowl with the sauce, arugula, and Parmesan. Toss to combine, then divide among warmed serving plates.

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

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

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.

ULTIMATE ARUGULA PIZZA



Ultimate Arugula Pizza image

This arugula pizza features a topping of baby greens! The fresh, peppery flavor is a great contrast to the rich cheese below.

Provided by Sonja Overhiser

Categories     Main dish

Time 1h30m

Number Of Ingredients 14

375 grams (3 cups) all-purpose flour
1 tablespoon instant or active dry yeast
1 teaspoon each dried oregano and garlic powder
1 teaspoon kosher salt
264 grams (1 cup - 2 tablespoons) warm water
1 tablespoon olive oil, plus more for the sheet
1 1/4 cup pizza sauce (purchased or our favorite Easy Pizza Sauce)
1 cup (3 ounces) shredded smoked gouda cheese
1/2 cup shredded Parmesan cheese
6 ounces fresh mozzarella cheese
4 cups (3 ounces) baby arugula
1 tablespoon extra virgin olive oil
1/4 teaspoon kosher salt, plus more for sprinkling
Fresh basil leaves, for garnish

Steps:

  • In a large bowl, stir together the all-purpose flour, yeast, kosher salt, oregano and garlic powder. Add the warm water and olive oil and stir until flour is incorporated.
  • Knead the dough by pushing with the base of your palm, then reforming it into a ball. Continue kneading for 8 minutes until the dough feels pillowy and has a smooth, stretchy exterior. If the dough is very sticky, add a small amount of flour while kneading. Alternatively: attach the dough hook to a stand mixer and start the mixer on medium-low speed, then allow the mixer to knead for 8 minutes.
  • Using floured hands, gently shape the dough into a boule (ball shape) by folding the dough under itself. Add a light sprinkle of flour to the boule. Then roll out dough on floured surface to roughly the shape of the 13×18 sheet pan. Brush 3 tablespoons olive oil on the bottom and sides of a standard 13″x 18″ sheet pan. Add the dough and brush it lightly with oil. Cover the pan with plastic wrap and rest for 15 minutes to relax the dough.
  • Press the dough back into the corners of the pan so it evenly covers the pan. Cover and rest 45 minutes.
  • Meanwhile, preheat oven to 500F.
  • After the 45 minute rest, bake the pizza dough for 6 minutes without sauce and toppings.
  • Remove the dough from the oven. Add the pizza sauce, smoked mozzarella, fresh mozzarella (torn into pieces), and Parmesan cheese, and top with a few pinches of kosher salt. Take care, since the pan will be hot! Bake for 6 to 8 minutes until the cheese is melted and lightly brown.
  • In a small bowl, mix the baby arugula with the olive oil and 1/4 teaspoon kosher salt. Sprinkle the pizza with torn basil, then add the arugula on top. Cut into pieces with a knife (a pizza cutter doesn't get all the way to the pan edges) and serve immediately.

Nutrition Facts : Calories 220 calories, Sugar 1.4 g, Sodium 295.5 mg, Fat 7.8 g, SaturatedFat 4 g, TransFat 0 g, Carbohydrate 26.7 g, Fiber 1.4 g, Protein 10 g, Cholesterol 21.7 mg

ARUGULA PIZZA



Arugula Pizza image

This pizza is great served as an appetizer when family or friends get together. My girlfriends and I love it because it has that sophisticated gourmet touch, and it's healthy, too! This also serves 4 for a main course. -Annette Riva, Naperville, Illinois

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 16 pieces.

Number Of Ingredients 6

1/2 cup pizza sauce
1 prebaked 12-inch pizza crust (14 ounces)
1 cup shaved Parmesan cheese
3 ounces thinly sliced prosciutto
2 cups fresh arugula
Additional fresh arugula, optional

Steps:

  • Preheat oven to 425°. Spread sauce over pizza crust. Layer with 1/2 cup Parmesan cheese, prosciutto and arugula; top with remaining cheese. Bake directly on oven rack until edges are lightly browned, 10-12 minutes. Cut into small squares. If desired, top with more arugula.

Nutrition Facts : Calories 204 calories, Fat 7g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 689mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 1g fiber), Protein 12g protein.

ARUGULA, CARAMELIZED ONION AND GOAT CHEESE PIZZA



Arugula, Caramelized Onion and Goat Cheese Pizza image

Provided by Ellie Krieger

Categories     appetizer

Time 35m

Yield 2 main course; 4 appetizer

Number Of Ingredients 7

1 tablespoon olive oil
1 red onion, sliced
3 cups arugula, washed, dried and coarsely chopped
Salt
Freshly ground black pepper
4 whole-wheat tortillas, 6-inches in diameter
2 ounces reduced-fat goat cheese

Steps:

  • Preheat the oven to 400 degrees F.
  • Put the oil and onions in a medium skillet and cook over very low heat, stirring occasionally, until onions are soft and caramelized, about 15 minutes. Turn the heat up to medium and add the arugula. Cook until the arugula is wilted, about 1 minute. Season with salt and pepper.
  • Place the tortillas on a baking sheet and top each with some of the arugula/onion mixture. Crumble some goat cheese on top of each, and bake for 10 minutes. Allow to cool for a few minutes and cut each pizza into 4 triangles.

Nutrition Facts : Calories 280 calorie, Fat 11 grams, Cholesterol 5 milligrams, Sodium 482 milligrams, Carbohydrate 48 grams, Fiber 5 grams, Protein 9 grams

ARUGULA AND PROSCIUTTO PIZZA WITH CARAMELIZED ONIONS, RICOTTA, AND BALSAMIC GLAZE



Arugula and Prosciutto Pizza with Caramelized Onions, Ricotta, and Balsamic Glaze image

Provided by Food Network

Categories     main-dish

Time 1h45m

Yield Makes 1 pizza, to serve 4

Number Of Ingredients 21

1 tablespoon unsalted butter
1/2 yellow onion, thinly sliced
Homemade Pizza Dough (recipe follows), prepared through step 10
All-purpose flour, for dusting
1 tablespoon olive oil, plus more as needed
3/4 cup ricotta cheese
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter, melted
1 garlic clove, minced or 1 teaspoon garlic powder
3 to 4 slices prosciutto
1 cup baby arugula
2 tablespoons balsamic glaze
Parmesan cheese, shaved
1 1/4 teaspoons active dry yeast
1/2 teaspoon sugar
1/4 cup warm water (95° to 110°F)
3 1/2 cups bread flour
2 teaspoons kosher salt
1/2 cup olive oil
1 cup plus 1 tablespoon room-temperature water
Cooking spray

Steps:

  • Preheat the oven to 500°F. Place a 12-inch cast-iron skillet in the oven to preheat for 15 to 20 minutes.
  • Meanwhile, in another large cast-iron skillet, melt the butter over medium-low heat until it bubbles. Add the onions and sauté, stirring occasionally, until golden brown, 20 to 25 minutes.
  • Stretch the pizza dough out into a 12-inch round. In the preheated cast-iron skillet, drizzle some oil, then add the dough round.
  • Drizzle with 1 tablespoon of oil. Spread the ricotta on top and season with salt and pepper. Bake until golden, 10 to 15 minutes.
  • When the pizza comes out, mix the melted butter, garlic, and a pinch of salt. Brush it along the crust of the pizza. Tear the prosciutto into small pieces or strips and place on top. Top with the arugula and caramelized onions. Drizzle with olive oil and balsamic glaze, then top with shaved Parmesan cheese.
  • Transfer to a cutting board and cut into 8 slices to serve.
  • In a small bowl, stir together the yeast, sugar, and warm water. Let stand until foamy, about 5 minutes.
  • Add the flour to the bowl of a stand mixer fitted with the dough hook. Sprinkle the salt over the flour and mix on low speed for 15 seconds to distribute the salt.
  • Add the olive oil, room-temperature water, and yeast mixture and mix on low speed for 1 to 2 minutes, then increase the speed to medium and mix until a ball of dough forms, about 5 minutes.
  • Spray a medium bowl lightly with cooking spray. Shape the dough into a ball and set it in the bowl seam side down. Cover the bowl with plastic wrap and place in a warm area until doubled in size, about 1 hour.
  • When the dough is almost risen, place a cast-iron pizza stone on the center rack of the oven and preheat the oven to 500°F.
  • When the dough has risen, remove the plastic wrap and push down on the dough to release the gases and bubbles. Shape it into a ball. (If using the dough later, cover with plastic wrap and place in the refrigerator for up to 12 hours. The dough will slowly proof during that time. Once you're ready to use it, set it out for 30 minutes to come to room temperature.)
  • Spread a piece of parchment paper about 1 1/2-feet long on a work surface. Stretch the dough into a 14-inch round on the parchment.
  • Top with your favorite toppings. Carefully pull the oven rack with the pizza stone halfway out of the oven and transfer the parchment and pizza dough to the stone.
  • Bake until the crust is golden, 13 to 15 minutes. Transfer the pizza to a cutting board and cut into 8 slices to serve.

BUTTERNUT SQUASH AND ARUGULA PIZZA



Butternut Squash and Arugula Pizza image

Provided by Valerie Bertinelli

Categories     main-dish

Time 2h40m

Yield 4 to 6 servings (one 14-inch pizza)

Number Of Ingredients 18

2 cups bread flour or all-purpose flour, plus more for dusting
1 tablespoon fresh rosemary leaves
1 1/2 teaspoons active dry yeast
1/2 teaspoon sugar
Kosher salt
1 tablespoon extra-virgin olive oil, plus more for the bowl
Cornmeal, for dusting, optional
One 2-pound butternut squash, peeled, halved, seeded and cut into 1/4-inch slices
2 1/2 tablespoons plus 2 teaspoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 tablespoons torn fresh sage leaves
1 teaspoon finely chopped fresh rosemary
1/4 teaspoon crushed red pepper flakes
1 large garlic clove, smashed
2 cups shredded mozzarella
4 ounces goat cheese, coarsely crumbled
3 cups baby arugula
Zest of 1 lemon plus juice of 1/2 lemon

Steps:

  • For the dough: Combine the flour, rosemary, yeast, sugar and 1 teaspoon salt in a food processor and pulse to combine. Add 3/4 cup warm water and the oil and process until the dough forms a ball. Transfer to a large, lightly oiled bowl and cover with plastic wrap. Let stand in a warm, draft-free place until doubled in size, about 1 1/2 hours.
  • For the topping: Meanwhile, preheat the oven to 400 degrees F.
  • Toss the squash with 1/2 tablespoon of the olive oil, 1/4 teaspoon salt and pepper to taste. Roast until just tender, about 10 minutes.
  • In a small saucepan over medium-low heat, add the remaining 2 tablespoons olive oil and the sage, rosemary, red pepper flakes and garlic. Heat for 1 to 2 minutes, just to infuse the oil.
  • Sprinkle cornmeal or flour on a 14-inch pizza pan and set aside.
  • Liberally flour a clean work surface. Place the dough on top and use your hands to stretch it out into a 14-inch circle. Carefully lay the dough on the pizza pan. Brush the infused oil onto the dough. Top with the mozzarella and the roasted squash, leaving a 1-inch border around the edge. Bake the pizza until the crust is golden brown, 14 to 18 minutes. Carefully sprinkle the goat cheese evenly on top.
  • Toss the arugula with the 2 teaspoons olive oil, lemon zest and juice and a pinch of salt and black pepper. Top the pizza with the arugula, then cut into slices to serve.

ARUGULA AND WALNUT PIZZA



Arugula and Walnut Pizza image

Make and share this Arugula and Walnut Pizza recipe from Food.com.

Provided by Debbwl

Categories     Nuts

Time 22m

Yield 4 serving(s)

Number Of Ingredients 7

1 tablespoon olive oil
1 -2 garlic clove, minced
Boboli whole wheat pizza crust
2 cups baby arugula, rough chopped (not to tiny)
4 ounces goat cheese, chunked (not to tiny)
1/2 cup walnuts, rough chopped (not to tiny)
1 -1 1/2 tablespoon balsamic vinegar

Steps:

  • Pre heat oven to 450°F.
  • Mix olive oil and garlic in a small bowl and let sit for 5 - 10 minutes for flavors to blend.
  • Brush pizza crust with garlic oil, spread arugula over top fallowed by the goat cheese and walnuts.
  • Bake 10-14 minutes. (use a pizza pan or cookie sheet for softer crust and for crispier crust bake directly on oven rack).
  • Sprinkle baked pizza with 1 to 1 1/2 tablespoons balsamic vinegar (careful to use just a light drizzle).
  • Slice and enjoy.

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