PROSCIUTTO BREAD
Provided by Food Network Kitchen
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- Unroll the French bread dough and sprinkle with the pepper. Cover with the prosciutto. Roll into a log and twist, pulling and shaping it into an 8-inch ring. Pinch the ends together.
- Place on the prepared baking sheet, brush with the oil and bake until golden, 20 minutes. Brush with more oil; bake 5 more minutes. Remove from the oven and brush with more oil before serving.
PROSCIUTTO AND PEAR GRILLED FLATBREAD
Provided by Anne Burrell
Time 35m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F.
- Heat a grill pan over medium-high heat and brush with olive oil.
- Meanwhile, roll out the pizza dough 1/4- to 1/2-inch-thick on a lightly floured surface into the desired shape; for a flatbread I like an elongated oval to fit my grill pan. Place the dough on the grill pan and cook until crusty grill marks appear, about 3 minutes. Flip and grill the other side.
- Top the grilled side with a brushing of olive oil, the sliced pears and fontina cheese, arranging everything in a flat even layer. When the crust is heated through and not doughy, and grill marks appear, remove the flatbread to a sheet pan and place in the oven. Bake until the cheese is melted and the pears are heated through, 5 to 7 minutes.
- Meanwhile, add the arugula to a medium bowl, then drizzle with the lemon juice and some olive oil to lightly coat . Season with a small pinch of salt and the crushed red pepper. Remove the pizza from the oven and top with the prosciutto, then the dressed greens. Drizzle with the truffle honey. Slice and serve! Salty-sweet! Yum!
GRILLED TOMATO BREAD WITH PROSCIUTTO
Steps:
- Heat grill to high. Toss tomatoes in oil and season with salt and pepper. Place on the grill in a grilling basket and grill until charred and softened, turning a few times, about 10 minutes. Remove to a bowl. Crush the garlic with a little salt to form a paste and add to the bowl with a few tablespoons of olive oil.
- Brush bread with olive oil. Season with salt and pepper, and place on the grill. Grill the bread until lightly golden brown on both sides, about 20 seconds per side.
- Combine the ricotta with a little olive oil in a small bowl and season with salt and pepper. Mound some of the tomato mixture on the bread. Lay prosciutto on top. Dollop with some ricotta mixture and garnish with lemon juice squeezed over the top.
TOMATO BREAD WITH PROSCIUTTO
Provided by Bobby Flay
Categories appetizer
Time 55m
Yield 8 appetizer servings
Number Of Ingredients 8
Steps:
- Preheat grill to high. Brush tomatoes with oil and season with salt and pepper. Place on the grill and grill until charred on all sides. Coarsely chop the tomatoes and then place in a food process with the garlic, 1/4 cup of the olive oil, and the pine nuts. Process until smooth. Transfer to a bowl, stir in the thyme, and season with salt and pepper, to taste. Let stand at room temperature for 30 minutes.
- Brush each slice of bread with the remaining oil on both sides, season with salt and pepper, and grill until lightly golden brown, about 30 seconds on each side. Remove the bread from the grill, brush 1 side of each slice with the pureed tomato mixture, and top each with a slice of prosciutto. Serve.
ITALIAN FLATBREAD (PIADINA) WITH FONTINA AND PROSCIUTTO
Giada says, "Piadini is a lot like a pizza, except that the crust doesn't rise and it's typically cooked on a grill to give it a nice, smoky flavor and crunchy crust. You can top a piadina with anything you like. This sauceless combination is very typical of northern Italy, where piadini are especially popular."
Provided by Giada De Laurentiis
Categories appetizer
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Combine the flour, baking soda, and 1 teaspoon of salt in the bowl of an upright mixer fitted with a dough hook attachment. Add the butter and mix on low speed until incorporated, about 2 minutes. With the machine running, slowly add 10 to 12 tablespoons water until the mixture forms a dough around the hook. Transfer the dough to a lightly floured work surface and knead for 5 minutes until smooth. Cut the dough into 4 equal pieces. Form into disk shapes and wrap in plastic wrap. Refrigerate for 30 minutes.
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill. On a lightly floured work surface, roll out each piece of dough into an 8 to 10-inch circle, about 1/8-inch thick. Brush each circle with the extra-virgin olive oil and grill for 4 minutes each side. Remove the piadina from the grill to cool slightly. Combine the ricotta cheese and lemon zest in a small bowl. Season with salt and pepper. Spread each piadina with 1/2 cup of the ricotta mixture. Sprinkle the fontina cheese evenly over the ricotta cheese. Arrange 2 prosciutto slices on top of the cheeses. Cut each piadina into 8 wedges and transfer to a serving platter. Garnish with the chopped basil.
GRILLED FLATBREAD WITH CRISPY PROSCIUTTO, RICOTTA AND VINCOTTO
Steps:
- Preheat a grill to medium high. Meanwhile, heat the olive oil in a medium skillet over medium-high heat. Add the prosciutto and cook, turning, until crispy and brick red in color, 3 to 4 minutes. Remove the prosciutto to a paper towel-lined plate and remove the pan from the heat. Brush the flatbread with the prosciutto oil on both sides.
- Add the flatbread to the grill and cook until golden brown and toasted, 1 to 2 minutes per side. Remove the flatbread from the grill and let cool 1 minute.
- Using a spatula, spread the ricotta all over the flatbread, leaving a small border along the edge. Sprinkle lightly with sea salt. Microwave the honey for 5 to 10 seconds just to loosen. Using a spoon, drizzle the honey over the ricotta and top with the crispy prosciutto. Drizzle with some vincotto and top with chives. Cut into pieces.
GRILLED PROSCIUTTO AND PEACH FLATBREAD PIZZA
Soft naan topped with a light spread of ricotta, topped with sweet peaches, salty prosciutto, a little basil, and a drizzle of honey balsamic reduction - all grilled to perfection!
Provided by SunnyDaysNora
Categories Main Dish Recipes Pizza Recipes
Time 44m
Yield 4
Number Of Ingredients 9
Steps:
- Combine balsamic vinegar, honey, lemon juice, and pepper in a small saucepan. Bring to a boil over high heat; reduce to low. Simmer until mixture has reduced down to 1/3 cup, about 15 minutes.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Grill naan until faint char marks appear, 2 to 3 minutes. Spread ricotta cheese over the charred side. Top with peaches and prosciutto. Sprinkle with basil. Drizzle with balsamic reduction.
- Return flatbreads to to the grill. Grill with the cover on, until the cheese is melted and the bottom of the flatbread begins to char, about 7 minutes.
Nutrition Facts : Calories 355.4 calories, Carbohydrate 53.4 g, Cholesterol 32.7 mg, Fat 10.7 g, Fiber 4.1 g, Protein 12.8 g, SaturatedFat 4.1 g, Sodium 625.4 mg, Sugar 30.3 g
GRILLED PINEAPPLE AND PROSCIUTTO FLATBREAD
Pairing pineapple with ham on a pizza is very controversial, but what's not controversial, and actually a proven scientific fact, is that sweet pineapple pairs perfectly with the salty, savory flavor of ham on flatbread. Since there's no sauce or cheese involved, this is the perfect way to enjoy this pairing without having to worry about an angry mob of food bloggers with torches and pitchforks outside your house.
Provided by Chef John
Time 9h45m
Yield 4
Number Of Ingredients 11
Steps:
- To make the dough, combine warm water, 1/2 cup of flour, and yeast to a mixing bowl. Use a whisk to mix everything into a smooth batter. Cover bowl with a towel and let sit for 30 minutes.
- Add olive oil, salt, and remaining flour to the bowl, and stir with a spoon or fork until the mixture comes together to form a shaggy ball of dough.
- Transfer everything to a work surface and knead until the dough just starts to become elastic, about 2 minutes.
- Place dough in a lightly oiled zip-top bag. Press out most of the air, seal, and place in the refrigerator for 8 hours, or overnight.
- The next day, take the bag of dough out of the fridge, and leave out at room temperature until it roughly doubles in size, about 45 minutes.
- Meanwhile, preheat a charcoal grill until coals are white and ashy. Quarter your peeled and cored pineapple and trim out the tough, fibrous core in the center.
- Grill pineapple round-side down over hot coals until heated through, and fairly well charred, about 3 minutes; flip and continue to grill on the cored side until charred, 2 to 3 minutes. Reserve until needed.
- Once dough has doubled, remove from bag and divide into 4 portions. Form each portion into a ball and use a rolling pin to roll dough into an oval, or circle about an 1/8-inch thick.
- Place dough over hot coals, and grill until dough is cooked through, and about half the surface area is slightly charred, about 2 minutes per side.
- Remove from grill and top each warm flatbread with a drizzle of olive oil. Top with prosciutto, thin slices of grilled pineapple, tarragon leaves, and freshly ground black pepper. Finish with another small drizzle of olive oil and a pinch of flaky sea salt.
Nutrition Facts : Calories 323.6 calories, Carbohydrate 38.2 g, Cholesterol 12.5 mg, Fat 15.2 g, Fiber 1.7 g, Protein 8.1 g, SaturatedFat 3.2 g, Sodium 517.2 mg, Sugar 1.6 g
GRILLED CHEESE & PROSCIUTTO
Using a bread other than the expected white loaf is key to these crowd-pleasers. Thankfully, my local market in mid-Missouri carries kalamata olive bread. If you are unable to locate it, herbed Italian bread will work. -Amy Dodson, Columbia, Missouri
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 sandwiches.
Number Of Ingredients 5
Steps:
- Layer the provolone, prosciutto and salami on six bread slices; top with remaining bread. Spread outsides of sandwiches with butter. , In a large skillet, toast sandwiches over medium heat for 2-3 minutes on each side or until golden brown and cheese is melted.
Nutrition Facts : Calories 497 calories, Fat 30g fat (16g saturated fat), Cholesterol 93mg cholesterol, Sodium 1590mg sodium, Carbohydrate 30g carbohydrate (1g sugars, Fiber 2g fiber), Protein 28g protein.
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