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
SMOKED MOZZARELLA AND RICOTTA FRITTERS
Provided by Giada De Laurentiis
Categories appetizer
Time 23m
Yield 4 to 6 side dish servings (makes 18)
Number Of Ingredients 16
Steps:
- For the Fritters: In a small bowl combine the ricotta, smoked mozzarella, salt, and pepper. In another bowl pour the panko. In a third bowl lightly beat the eggs. Put the flour in a fourth bowl. Line a tray with parchment paper.
- Scoop a 1 1/2 tablespoon ball of the cheese mixture into the flour and roll to coat. Transfer the ball to the eggs and roll to coat. Transfer the cheese ball to the panko and again roll to coat. Transfer the ball to the parchment-lined tray. Continue with the remaining cheese mixture.
- Meanwhile heat 3 inches of vegetable oil in a large skillet to 350 degrees F. Fry fritters in batches, being careful not to overcrowd the pan, until golden, about 1 to 2 minutes. Remove with a slotted spoon to paper towel to drain. Sprinkle with thyme. Serve warm with Balsamic Dipping Sauce.
- For the Balsamic Dipping Sauce: Combine the vinegar, lemon juice, mustard, and honey in a blender. Blend until combined. Add the oil in a steady stream while the machine is running. Season with the salt and pepper. Serve in a small bowl alongside the fritters.
FRESH MOZZARELLA AND ARUGULA (ROCKET) PIZZA
Fresh arugula sprinkled atop a hot cheese pizza is simplicity at its best. Arugula wilts slightly and the peppery flavor comes out. You must try this with arugula, although baby spinach can be substituted, but it's not the same. This is just delicious!
Provided by KelBel
Categories Greens
Time 15m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Top pizza crust with pizza sauce, spreading with back of a spoon to within 1/2-inch of edge.
- Arrange mozzarella slices evenly over sauce.
- Bake the pizza at 400 for 7-10 minutes, or until crust is crisp and browned and cheese is melted.
- Transfer to a cutting board and scatter arugula over pizza.
Nutrition Facts : Calories 137.1, Fat 9, SaturatedFat 5.2, Cholesterol 31.2, Sodium 316, Carbohydrate 4.6, Fiber 0.9, Sugar 1.2, Protein 9.4
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