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
INDIVIDUAL PIZZAS WITH PECORINO, ARUGULA, AND TOMATOES
Bake up pies that rival your local pizzeria's when you keep an easily made Whole Wheat Pizza Dough on hand.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 35m
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. Turn a large baking sheet upside down; rub with oil. Using your hands, crush tomatoes into a pulp in a small bowl; season with salt and pepper.
- Spread crushed tomatoes on pizza shells; sprinkle with red-pepper flakes. Bake until crusts are golden, 18 to 20 minutes.
- In a bowl, toss arugula with Pecorino; top pizzas with salad. Drizzle with vinegar and, if desired, oil.
Nutrition Facts : Calories 384 g, Fat 13 g, Fiber 5 g, Protein 15 g, SaturatedFat 4 g
INDIVIDUAL PIZZA WITH ARUGULA AND TOMATOES
Top homemade pizza with healthy arugula and tomatoes for a fun, family-friendly meal from "Everyday Food: Fresh Flavor Fast."Also try:Roasted Root-Vegetable Pizza
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees, with racks in upper and lower thirds. Divide dough into four equal pieces. Using your hands, stretch each piece into a 5-inch disk.
- Brush two rimless baking sheets with oil. Place disks of dough on baking sheets; brush dough lightly with oil. Using your hands, crush tomatoes in a bowl; season with salt and pepper. Spread tomatoes on dough; sprinkle with red-pepper flakes. Bake, rotating sheets from top to bottom and front to back halfway through, until crusts are golden, 18 to 20 minutes.
- Toss arugula with cheese; divide among pizzas. Drizzle with vinegar and oil.
INDIVIDUAL PIZZA WITH ARUGULA AND TOMATOES
Yield serves 4
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F, with racks in upper and lower thirds. Divide dough into four equal pieces. Using your hands, stretch each piece into a 5-inch disk.
- Brush two rimless baking sheets with oil. Place disks of dough on baking sheets; brush dough lightly with oil. Using your hands, crush tomatoes in a bowl; season with salt and pepper. Spread tomatoes on dough; sprinkle with red-pepper flakes. Bake, rotating sheets from top to bottom and front to back halfway through, until crusts are golden, 18 to 20 minutes.
- Toss arugula with cheese; divide among pizzas. Drizzle with vinegar and oil.
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