FIG-PROSCIUTTO PIZZA WITH ARUGULA
Provided by Ree Drummond : Food Network
Time 1h35m
Yield 8 servings
Number Of Ingredients 12
Steps:
- For the crust: Sprinkle the yeast over 3/4 cup warm (not lukewarm) water in a bowl.
- In a stand mixer with the paddle attachment, add the flour and salt and, with the mixer running on low speed, drizzle in the olive oil. Keep going until it's mixed through. Next, pour in the yeast/water mixture and mix until just combined.
- Coat a separate mixing bowl with a light drizzle of olive oil, tip the dough in and form it into a ball. Toss to coat the dough ball in the olive oil, then cover the bowl tightly with plastic wrap and allow the dough to rise for at least an hour, or up to 3 or 4 days.
- Preheat the oven to 500 degrees F. Arrange the oven rack in the lowest position.
- For the topping: Roll out the pizza dough on a lightly floured surface as thinly as possible Dough should be roughly 17 by 10 inches. Place on a large baking sheet. Drizzle lightly with the olive oil and sprinkle lightly with salt. Spread the fig spread all over the surface of the dough. Lay the slices of mozzarella all over the surface of the pizza crust. Sprinkle lightly with salt and pepper. Bake the pizza until the crust is golden and the cheese is bubbly, 12 to 15 minutes.
- Remove from the oven and immediately drape the prosciutto slices over the hot pizza. Sprinkle generously with the arugula and Parmesan shavings. Cut into wedges or squares and serve immediately!
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 PIZZA WITH PROSCIUTTO, ARUGULA AND GORGONZOLA
Grill the pizza dough on your charcoal grill outside or indoors on a skillet right on top your stove.
Provided by Timothy H.
Categories European
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Pizza Dough:.
- Pour warm water into a small bowl and stir in the yeast and sugar until dissolved. Let it stand for about 5 minutes to make sure that the yeast is activated. A thin layer of foam should appear on the top, indicating good active yeast.
- Mix the flour and salt in a large mixing bowl. Add the yeast water and 2 Tbsp of olive oil. Mix well with your hands or a mixing spoon. Lightly flour a clean working surface. Form the dough into a ball; turn it out onto the working surface. Flour lightly the top of the dough and press down with the palm of your hand. Fold the dough over itself and press again. Continue to roll and press the dough for about 12 minutes or until the dough is smooth and elastic, adding flour only when necessary to keep from sticking.
- Place the dough back into the mixing bowl. Rub the remaining olive oil all over the dough to keep moist while it is rising. Cover the bowl with plastic wrap, and leave in a warm place (about 75 degrees) for 2 hours or until it rises double in size.
- Once risen, you can use the dough to make pizzas, and or the remaining dough can be refrigerated for up 2 days. Roll the dough out on a lightly floured surface working it into a circular crust about 10 inches in diameter.
- Assembly:.
- INDOOR: Wipe the bottom of a grilling pan or heavy bottom skillet with a paper towel moistened with olive oil. Preheat the pan over high heat for 5 minutes. Place the dough in the skillet. The crust should bubble on top within 1 minute; if not, turn the heat up.
- OUTDOOR: If your using an outdoor grill, simply heat the grill to medium heat and place the dough on the grill, it should bubble and the crust should form.
- Place the grilled pizza a working surface, grilled side up. Brush the grilled side of the pizza with olive oil. Top the pizza with the fresh mozzarella, then the arugula. Place the slice of prosciutto on the pizza in loose bunches, creating an alternating pattern. Finally top with the crumbled Gorgonzola, and return to the grill to grill the bottom of the pizza and until cheese is bubbling and the edges are golden brown. Serve hot.
Nutrition Facts : Calories 702.3, Fat 33.4, SaturatedFat 15.5, Cholesterol 76.6, Sodium 1569.4, Carbohydrate 67.9, Fiber 3, Sugar 1.9, Protein 31.5
ARUGULA AND PROSCIUTTO TORTILLA PIZZAS
Can be prepared in 45 minutes or less.
Yield Serves 4 as an entrée or 8 to 10 as an hors d'oeuvre
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F.
- In a medium heavy skillet cook prosciutto and onion in oil over moderate heat, stirring, until onion is softened. Remove skillet from heat and stir in arugula and salt and pepper to taste.
- Arrange flour tortillas on 2 baking sheets and top with arugula mixture and Parmesan.
- Bake pizzas on upper and lower racks of oven, switching positions of baking sheets halfway through baking, until edges are golden, about 10 minutes.
PROSCIUTTO AND ARUGULA PIZZA
Sometimes, pizza likes to get dressed up. Nothing too crazy-just some prosciutto and arugula, then a balsamic vinegar glaze for extra glam.
Provided by My Food and Family
Categories Home
Time 30m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 450ºF.
- Roll Perfect Parmesan Pizza Dough into 14x10-inch rectangle on lightly floured surface. Transfer to baking sheet sprayed with cooking spray; spread with pizza sauce to within 1/2 inch of edges.
- Bake 10 min. Top with cheese; bake 5 to 8 min. or until cheese is melted and edges of crust are golden brown.
- Top with remaining ingredients.
Nutrition Facts : Calories 250, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 610 mg, Carbohydrate 26 g, Fiber 2 g, Sugar 3 g, Protein 14 g
MEYER LEMON PIZZA WITH ARUGULA AND PROSCIUTTO
From viamagazine.com as featured on the menu at Corkscrew Café, Carmel Valley, California. Note: It is important to use a Meyer lemon and not standard lemon for this recipe.
Provided by COOKGIRl
Categories < 15 Mins
Time 12m
Yield 1 14
Number Of Ingredients 12
Steps:
- In a small bowl, stir together the yeast, 1 tablespoon flour, 1/4 cup warm water, and pinch of sugar. Mix and let stand about 5 to 10 minutes until mixture has started to foam.
- In a large bowl, stir together 1 1/4 cups flour with salt. Add yeast mixture, olive oil, and remaining 1/2 cup warm water; stir until smooth. Add enough flour (about 1/2 cup) to make dough come away from the sides of the bowl. The dough will still be rather wet at this point.
- Remove dough from bowl. Divide in two if making two pizzas. Shape into balls and place on a board or counter. Cover with a damp cloth and allow to rise until doubled in size, about 90 minutes.
- Heat a pizza stone on the bottom rack of the oven for an hour at 500°F, or heat an unrimmed cooking sheet in a preheated oven for five minutes.
- Pat dough ball into a thin circle. If making one large pizza, sprinkle half the mozzarella over the dough, spread prosciutto over mozzarella, then layer lemon slices on top without covering the prosciutto completely. Next, add the rest of the mozzarella over the lemon, followed by all the Parmigiano. If making two smaller pizzas, divide the toppings accordingly.
- Place the pizza on the pizza stone or cooking sheet in the oven. Bake until crust is golden and slightly darkened around the edges, and cheese is bubbling, about 10 to 12 minutes. Remove the pizza from the oven.
- Scatter arugula over the top of the pizza, then drizzle with a little extra-virgin olive oil. Cut into slices and serve.
Nutrition Facts : Calories 1460.5, Fat 46.5, SaturatedFat 17.7, Cholesterol 88.5, Sodium 4212.3, Carbohydrate 205.1, Fiber 11.6, Sugar 4.3, Protein 55.3
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ARUGULA AND PROSCIUTTO PIZZA - WEBMD
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Cuisine ItalianTotal Time 40 minsCategory LunchCalories 306 per serving
- Position oven rack in the lowest position; preheat to 450°F. Coat a large baking sheet with cooking spray.
- Roll out dough on a lightly floured surface to about the size of the baking sheet. Transfer to the baking sheet. Bake until puffed and lightly crisped on the bottom, 8 to 10 minutes.
- Meanwhile, heat oil in a large nonstick skillet over medium heat. Add onion, prosciutto and crushed red pepper and cook, stirring, until the onion is beginning to brown, about 3 minutes.
- Spread the onion mixture evenly over the crust and top with cheese. Bake until crispy and golden and the cheese is melted, 8 to 10 minutes. Remove from the oven and top with arugula and tomato.
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- 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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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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