Pizza With Mortadella And Prosciutto Food

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PROSCIUTTO MOZZARELLA PIZZA



Prosciutto Mozzarella Pizza image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 30m

Yield Makes one 9-by-13-inch pie

Number Of Ingredients 6

1/3 recipe Basic Pizza Dough, or 3/4 pound store-bought dough
8 ounces fresh mozzarella, grated (about 1 1/2 cups)
Freshly ground black pepper
3 to 6 thin slices prosciutto
Extra-virgin olive oil
Coarse salt

Steps:

  • Preheat oven to 475 degrees. Form dough (as directed in Basic Pizza Dough recipe) in a 9-by-13-inch rimmed baking sheet. Cover with mozzarella in an even layer. Sprinkle with pepper.
  • Bake until cooked through, crust is golden on edges and bottom, and cheese is golden-brown in spots, about 20 minutes.
  • Remove from oven. Immediately arrange prosciutto slices in even intervals across pie. Using a metal spatula, slide pie onto a cutting board. Drizzle with oil and sprinkle with salt. Slice into 6 pieces and serve.

PROSCIUTTO PIZZA



Prosciutto Pizza image

Crispy Prosciutto and melty mozzarella make this Prosciutto Pizza so scrumptious!

Provided by Samantha

Categories     Main Course

Time 30m

Number Of Ingredients 7

1 lbs prepared pizza dough (or 2 large pre-made pizza shells)
200 ml pizza sauce
85 grams San Daniele Prosciutto (1 package)
200 grams grated mozzarella
110 grams fresh mozzarella, torn into large pieces
6 medium fresh basil leaves, thinly sliced
2 tbsp semolina flour or corse cornmeal (for sprinkling on pizza stone or tray)

Steps:

  • Remove pizza dough from fridge if using fresh pizza and preheat oven or BBQ to 475° F with 2 pizza stones or baking trays upside down on middle rack in oven.
  • Prepare fresh pizza dough as per package (or roll out into 2 pizza shapes of your choice on a floured surface).
  • Sprinkle semolina flour on preheated pizza stones or baking trays (keep trays upside down) and place pizza dough on top. Bake/grill fresh pizza dough for approximately 3 minutes (skip this step if using pre-made pizza shells).
  • Remove stones or baking trays from oven/grill and top pizza dough/shells with pizza sauce, grated mozzarella cheese, prosciutto, fresh mozzarella (tucked in between prosciutto), and sprinkle basil on top. Bake/grill** for 7-12 minutes or until dough is cooked through, cheese is nicely browned on top, and prosciutto looks crispy.
  • Let cool for 2-5 minutes and slice into desired sized slices.

Nutrition Facts : Calories 308 kcal, Carbohydrate 32 g, Protein 16 g, Fat 13 g, SaturatedFat 6 g, Cholesterol 34 mg, Sodium 852 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving

PIZZA WITH MORTADELLA AND PROSCIUTTO



Pizza with Mortadella and Prosciutto image

Pizza with fresh mozzarella, cured meats, hot Fresno chiles, and Parmesan is grilled and ready to eat in just minutes.

Provided by TNT's On the Menu

Categories     Trusted Brands: Recipes and Tips     TNT's On the Menu

Yield 4

Number Of Ingredients 8

Fresh pizza dough (homemade or store bought)
Olive oil
Salt and freshly ground black pepper to taste
Shredded mozzarella cheese
Shaved Parmesan cheese
Thinly sliced mortadella, cut into strips
Thinly sliced prosciutto
Fresno chile peppers, thinly sliced

Steps:

  • Using, hand-tossed pizza dough, place on a hot grill for approximately 3 to 4 minutes until the bottom is firm.
  • Turn it over and brush with olive oil; sprinkle with salt and pepper.
  • Place mortadella and prosciutto on the pizza. Then top with thinly sliced fresno peppers and shaved parmesan cheese.
  • Grill until cheese is melted (about 5 minutes).

Nutrition Facts : Calories 296.4 calories, Carbohydrate 34.7 g, Cholesterol 16.9 mg, Fat 11.8 g, Fiber 1.1 g, Protein 11.6 g, SaturatedFat 3.2 g, Sodium 821.3 mg, Sugar 4.1 g

MOZZARELLA AND PROSCIUTTO PIZZA WITH BALSAMIC ONIONS



Mozzarella and Prosciutto Pizza with Balsamic Onions image

Categories     Onion     Bake     Vinegar     Mozzarella     Parmesan     Bell Pepper     Prosciutto     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 21

Dough
1 1/2 cups unbleached all purpose flour
1 1/2 teaspoons coarse salt
1/2 cup warm water (105°F to 115°F)
1 teaspoon dry yeast
1 1/2 tablespoons olive oil
1 tablespoon honey
Toppings
2 tablespoons plus 1/2 cup olive oil
1 12-ounce red onion, thinly sliced
2 tablespoons balsamic vinegar
2 teaspoons Worcestershire sauce
4 large garlic cloves, chopped
1 large red bell pepper
Baking
All purpose flour
1 cup (packed) coarsely grated whole-milk mozzarella cheese
3 tablespoons coarsely grated Parmesan cheese
4 thin slices prosciutto, sliced crosswise into thin strips
2 teaspoons chopped fresh thyme
Balsamic vinegar

Steps:

  • For dough:
  • Mix flour and salt in large bowl. Place 1/2 cup warm water in small bowl. Sprinkle yeast over water and stir to blend. Let stand until dissolved, about 10 minutes. Pour yeast mixture into bowl with flour. Add oil and honey. Using flexible spatula, stir until coarse dough forms. Knead dough in bowl with 1 hand until smooth and elastic, about 6 minutes. Cover bowl; let dough stand 30 minutes. Refrigerate dough in bowl, still covered, at least 2 hours (dough will rise very little). (Can be made 2 days ahead; keep refrigerated.)
  • For toppings:
  • Heat 2 tablespoons oil in heavy medium skillet over medium-high heat. Add onion and sauté until golden, about 12 minutes. Add vinegar and Worcestershire sauce. Reduce heat to medium-low; simmer until liquid cooks away and onion is very tender, about 4 minutes; season onion with salt and pepper.
  • Heat remaining 1/2 cup oil in heavy small skillet over medium-low heat. Add garlic and sauté just until garlic begins to brown, about 4 minutes. Using slotted spoon, transfer garlic to custard cup. Pour oil into separate small bowl.
  • Char bell pepper over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and slice thinly. (Onion, garlic, garlic oil, and pepper can be made 1 day ahead. Cover separately; chill.)
  • For baking:
  • Place chilled dough ball on work surface. Cover with plastic wrap; let stand at room temperature until malleable, about 1 hour.
  • Position rack in bottom third of oven. Place heavy large baking sheet on rack (invert sheet if rimmed). Preheat oven to 500°F at least 30 minutes. Roll out dough on lightly floured surface to 12-inch round, allowing dough to rest a few minutes if it springs back. Sprinkle flour on pizza paddle or another rimless baking sheet. Slide under dough. Brush 1 tablespoon reserved garlic oil over dough, leaving 1/2-inch plain border. Sprinkle with mozzarella, then reserved garlic and balsamic onion. Top with pepper strips in spoke pattern. Sprinkle with Parmesan. Slide knife under dough to loosen from paddle, if sticking.
  • Position paddle at far edge of hot baking sheet in oven. Tilt paddle and pull back slowly, allowing pizza to slide onto sheet. Bake 6 minutes. Rotate pizza half a turn. Bake until crust is deep brown, about 6 minutes longer. Arrange prosciutto atop pizza. Bake until prosciutto softens, about 30 seconds. Using paddle, transfer pizza to board. Sprinkle with thyme. Cut into 8 wedges. Serve, passing more vinegar and garlic oil separately.

PROSCIUTTO, MOZZARELLA AND FIG PIZZA



Prosciutto, Mozzarella and Fig Pizza image

A quintessential flavor combination on a simple-to-make pizza base. It is good to make several of these bases in one go and then freeze them, so that next time pizza is on the menu, a base can be quickly defrosted and finished with toppings.

Provided by Lorraine Pascale

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 11

1 2/3 cups/9oz/250g white bread flour, plus extra for dusting
1 tsp salt
1/2 tsp active dry yeast
1/2 scant 2/3 cup/4 1/2 5fl oz /125 145ml warm water
2 tbsp/1 1/4fl oz/30ml extra-virgin olive oil, plus extra for oiling and drizzling
1 tube of good tomato paste
9oz /250g mozzarella cheese
8 slices of prosciutto, ripped up into bite-size pieces
5 figs, quartered
Salt and freshly ground black pepper
1 bunch of fresh basil

Steps:

  • Mix the flour, salt, and yeast together in a large bowl and make a well in the middle. In a pitcher, mix the water and oil together, then pour this into the well of the flour mixture and mix to make a soft but not sticky dough. Knead for 10 minutes by hand on a lightly floured counter or for 5 minutes in an electric mixer fitted with a dough hook. Bring the dough together to a smooth flat ball and place on a large, lightly floured baking sheet. Roll it out as flat as you can. Cover the pizza dough loosely with oiled plastic wrap, making sure it is airtight. Let stand in a warm but not hot place for 30 to 40 minutes.
  • Preheat the oven to 425 degrees F (220 degrees C). Remove the plastic wrap from the dough and roll out to a 12in (30cm) circle to knock some air out, then prick holes all over the dough with a fork. Spread over the tomato paste, leaving a 1 in (2.5cm) border, followed by the mozzarella, prosciutto, and half the figs. Drizzle with oil and season with salt and pepper. Bake in the oven for 15 to 20 minutes, or until the bread is crisp and golden brown and the cheese has melted. Scatter basil over the top and arrange the remaining figs on the pizza. Drizzle with oil. Serve at the center of the table so everyone can rip off their piece of Italian gold.

ARUGULA-PROSCIUTTO FLATBREAD PIZZAS



Arugula-Prosciutto Flatbread Pizzas image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 11

2 pieces lavash or other flatbread, halved
1 tablespoon extra-virgin olive oil, plus more for brushing
1/2 cup grated fontina cheese (about 2 ounces)
4 ounces thinly sliced prosciutto, torn
4 cups baby arugula
1 bulb fennel, halved, cored and thinly sliced
2 tablespoons roughly chopped fresh parsley
1/2 red onion, thinly sliced
2 tablespoons balsamic vinegar
Kosher salt and freshly ground pepper
1/2 cup crumbled gorgonzola or other blue cheese (about 2 ounces)

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

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