Arugula Pesto Pizza With Zucchini Food
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
GRILLED ZUCCHINI & PESTO PIZZA
In the great outdoors, we surprise our fellow campers who don't think it's possible to have standout pizza in the backwoods. This one with zucchini proves our point! -Jessee Arriaga, Reno, Nevada
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Over each naan, spread 2 tablespoons pesto; top with 1/2 cup mozzarella and one-fourth of the zucchini, onion and salami., Grill, covered, over medium-low heat until mozzarella has melted and vegetables are tender, 4-6 minutes. Rotate naan halfway through grilling for evenly browned crust., Remove from heat. Top each naan with basil and Romano; cut into thirds.
Nutrition Facts : Calories 391 calories, Fat 24g fat (9g saturated fat), Cholesterol 51mg cholesterol, Sodium 1276mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 1g fiber), Protein 20g protein.
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