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
ARUGULA PIZZA
This pizza is great served as an appetizer when family or friends get together. My girlfriends and I love it because it has that sophisticated gourmet touch, and it's healthy, too! This also serves 4 for a main course. -Annette Riva, Naperville, Illinois
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 16 pieces.
Number Of Ingredients 6
Steps:
- Preheat oven to 425°. Spread sauce over pizza crust. Layer with 1/2 cup Parmesan cheese, prosciutto and arugula; top with remaining cheese. Bake directly on oven rack until edges are lightly browned, 10-12 minutes. Cut into small squares. If desired, top with more arugula.
Nutrition Facts : Calories 204 calories, Fat 7g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 689mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 1g fiber), Protein 12g protein.
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 AND PROSCIUTTO PIZZA
Steps:
- Cook the pizza according to the instructions on the box.
- Remove the pizza from the oven and garnish with the prosciutto slices. Combine the lemon juice, olive oil and salt and pepper to taste in a small bowl and toss the arugula with the dressing. Top the pizza with the salad, sprinkle with shaved Parmesan and drizzle with chili oil if using. Enjoy!
ARUGULA AND PROSCIUTTO PIZZA WITH CARAMELIZED ONIONS, RICOTTA, AND BALSAMIC GLAZE
Provided by Food Network
Categories main-dish
Time 1h45m
Yield Makes 1 pizza, to serve 4
Number Of Ingredients 21
Steps:
- Preheat the oven to 500°F. Place a 12-inch cast-iron skillet in the oven to preheat for 15 to 20 minutes.
- Meanwhile, in another large cast-iron skillet, melt the butter over medium-low heat until it bubbles. Add the onions and sauté, stirring occasionally, until golden brown, 20 to 25 minutes.
- Stretch the pizza dough out into a 12-inch round. In the preheated cast-iron skillet, drizzle some oil, then add the dough round.
- Drizzle with 1 tablespoon of oil. Spread the ricotta on top and season with salt and pepper. Bake until golden, 10 to 15 minutes.
- When the pizza comes out, mix the melted butter, garlic, and a pinch of salt. Brush it along the crust of the pizza. Tear the prosciutto into small pieces or strips and place on top. Top with the arugula and caramelized onions. Drizzle with olive oil and balsamic glaze, then top with shaved Parmesan cheese.
- Transfer to a cutting board and cut into 8 slices to serve.
- In a small bowl, stir together the yeast, sugar, and warm water. Let stand until foamy, about 5 minutes.
- Add the flour to the bowl of a stand mixer fitted with the dough hook. Sprinkle the salt over the flour and mix on low speed for 15 seconds to distribute the salt.
- Add the olive oil, room-temperature water, and yeast mixture and mix on low speed for 1 to 2 minutes, then increase the speed to medium and mix until a ball of dough forms, about 5 minutes.
- Spray a medium bowl lightly with cooking spray. Shape the dough into a ball and set it in the bowl seam side down. Cover the bowl with plastic wrap and place in a warm area until doubled in size, about 1 hour.
- When the dough is almost risen, place a cast-iron pizza stone on the center rack of the oven and preheat the oven to 500°F.
- When the dough has risen, remove the plastic wrap and push down on the dough to release the gases and bubbles. Shape it into a ball. (If using the dough later, cover with plastic wrap and place in the refrigerator for up to 12 hours. The dough will slowly proof during that time. Once you're ready to use it, set it out for 30 minutes to come to room temperature.)
- Spread a piece of parchment paper about 1 1/2-feet long on a work surface. Stretch the dough into a 14-inch round on the parchment.
- Top with your favorite toppings. Carefully pull the oven rack with the pizza stone halfway out of the oven and transfer the parchment and pizza dough to the stone.
- Bake until the crust is golden, 13 to 15 minutes. Transfer the pizza to a cutting board and cut into 8 slices to serve.
ARUGULA-PROSCIUTTO FLATBREAD PIZZAS
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat a grill to medium. Lightly brush the lavash with olive oil, then grill until marked on the bottom, about 2 minutes. Flip the bread and immediately top with the fontina. Continue grilling until the cheese melts, about 2 minutes. Transfer to a platter and top with the prosciutto.
- Combine the arugula, fennel, parsley and red onion in a large bowl. Drizzle with the vinegar and 1 tablespoon olive oil; season with salt and pepper and toss. Pile on top of the pizzas; sprinkle with the gorgonzola.
Nutrition Facts : Calories 450 calorie, Fat 25 grams, SaturatedFat 11 grams, Cholesterol 70 milligrams, Sodium 1220 milligrams, Carbohydrate 33 grams, Fiber 4 grams, Protein 24 grams
PIZZA BIANCA WITH PROSCIUTTO, ARUGULA, AND PARMESAN
Make and share this Pizza Bianca With Prosciutto, Arugula, and Parmesan recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Line a baking sheet with parchment paper; on a lightly floured surface, unfold pastry sheet and gently roll out to a 14 x 12 inch rectangle.
- Transfer pastry to baking sheet and prick all over with a fork; chill pastry, covered, at least 30 minutes and up to 1 day.
- Preheat oven to 400°.
- Drizzle puff pastry with 2 tablespoons olive oil; bake pastry in the middle of oven until deep golden, about 18-20 minutes.
- Layer the arugula, prosciutto slices, and parmesan cheese over the puff pastry; season with salt and pepper.
- Bake pizza 5 minutes longer until cheese is just beginning to melt.
- Cut into squares and serve, drizzling each piece with 1/2 tablespoon or the remaining olive oil.
Nutrition Facts : Calories 461.2, Fat 31.5, SaturatedFat 10.8, Cholesterol 24.9, Sodium 587.5, Carbohydrate 29, Fiber 1, Sugar 0.8, Protein 15.5
PIZZA BIANCA
This pizza stars 3 cheeses melted on a crisp crust. Top with peppery arugula for a better-than-delivery dinner.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 25m
Number Of Ingredients 9
Steps:
- Preheat oven to 500 degrees. Lightly dust a work surface, rolling pin, and a baking sheet with flour. Roll dough out to a 13-inch round and transfer to sheet.
- In a small bowl, stir together ricotta, 1 tablespoon oil, and garlic; season with salt and pepper. Spread ricotta mixture on dough, leaving a 1/2-inch border. Top with mozzarella, then Parmesan. Brush 1 teaspoon oil on edge of dough. Bake until crust is golden and cheese is melted and browned in spots, 12 to 14 minutes. In a small bowl, toss arugula with 1 teaspoon oil and season to taste with salt and pepper. Top pizza with arugula and serve.
Nutrition Facts : Calories 492 g, Fat 24 g, Fiber 2 g, Protein 26 g
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