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
PEACH, PROSCIUTTO AND GOAT CHEESE SUMMER PIZZA
A favorite pizza with my family, we love the summer peach harvest! A great summer lunch or dinner. Amounts can be approximate, depending on your pizza crust size and preference.
Provided by Thymestudio
Categories Summer
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Make your own pizza crust or use a ready made crust of your choice.
- Brush the crust with a small amount of the olive oil.
- Arrange the peach wedges and cut or tear thin sliced prosciutto into pieces then arrange over the crust.
- Crumble the goat cheese over the peaches and prosciutto.
- Sprinkle the Herb de Provence over the pizza.
- Bake at 400 degrees for 10 to 14 minutes.
PEACH, PROSCIUTTO, AND GOAT-CHEESE PIZZAS
Categories Bread Cheese Bake Kid-Friendly Quick & Easy Goat Cheese Peach Rosemary Summer Prosciutto Gourmet Small Plates
Yield Makes 4 individual pizzas
Number Of Ingredients 14
Steps:
- Make dough and let rise:
- Stir yeast and sugar into water until dissolved and let stand 5 minutes, or until foamy. Whisk together flour and salt in a bowl and add yeast mixture, stirring until a dough forms. Knead dough on a floured surface 5 minutes. Put in an oiled large bowl and turn to coat.
- Let rise, covered with plastic wrap, in a warm place until doubled in bulk, about 1 1/2 hours.
- While dough is rising, put pizza stone in lowest position of oven (on oven floor if gas, lowest rack position if electric; remove other racks in either case) and preheat oven to highest setting (500-550°F; allow about 1 hour to preheat with stone).
- Shape dough:
- Quarter dough on floured surface and dust with flour. Shape and stretch 2 pieces of dough into 7- by 5-inch ovals (keep remaining dough covered).
- Sprinkle baker's peel generously with flour and carefully transfer ovals to it. Jerk peel; if dough sticks, lift it and sprinkle flour underneath.
- Top and bake pizzas:
- Working quickly, brush ovals with some oil and top each with one fourth of peaches, prosciutto, cheese, and rosemary. Season with salt and pepper.
- Line up far edge of peel with far edge of stone and tilt peel, jerking it gently. When edge of first pizza touches stone, quickly pull back peel to completely transfer pizzas to stone (do not move pizzas).
- Bake until crisp and golden, 6 to 8 minutes. Slide peel under pizzas to remove from oven.
- Shape, top, and bake 2 more pizzas in same manner. Drizzle remaining oil over pizzas.
FRESH GOAT CHEESE AND PROSCIUTTO PIZZA
Provided by Sandra Lee
Time 25m
Yield 1 large pizza
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F. Line a pizza pan or baking sheet with foil and lay the pizza crust on top. Spread the sauce evenly over the crust. Sprinkle with the mozzarella, leaving a 1-inch border around the edge.
- Bake until the cheese is melted, about 10 minutes. Remove the pizza from the oven and top with the prosciutto and goat cheese. Bake until the prosciutto is slightly crisp, about 4 more minutes. Sprinkle with the basil. Cut the pizza into 6 slices.
PROSCIUTTO AND GOAT CHEESE PIZZA
Steps:
- Preheat oven to 425 degrees F.
- Lay pizza crust on a foil-covered pizza pan or cookie sheet. Spread sauce evenly over pizza crust. Sprinkle mozzarella cheese over crust, leaving a 1-inch border around the edge. Arrange prosciutto on top of cheese. Sprinkle goat cheese over prosciutto. Bake until prosciutto is crisp and cheese is melted, about 12 minutes. Sprinkle basil over pizza. Cut pizza into 6 slices and serve.
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PROSCIUTTO AND GOAT CHEESE PIZZA RECIPE BY WOMEN'S HEALTH
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4/5 (1)Estimated Reading Time 40 secsServings 1Calories 974 per serving
- Layer the ready-made pizza crust with the diced tomato and chopped arugula. Top with 1/2 ounce thinly sliced prosciutto. Sprinkle with 1 tablespoon crumbled goat cheese and a pinch of freshly ground black pepper. Drizzle with 1 teaspoon extra-virgin olive oil and bake in the oven for 5-7 minutes, or until cheese melts.
ARUGULA PROSCIUTTO PIZZA - DELIGHTFUL MOM FOOD
From delightfulmomfood.com
5/5 (1)Total Time 36 minsCategory DinnerCalories 187 per serving
- Caramelize the onions and mushrooms. Put 1 tablespoon olive oil in a medium saucepan. Add onions and mushrooms and cook on medium heat for about 10 minutes stirring frequently. If it starts to burn, turn the heat down. Add a dash of salt and 1 tablespoon coconut sugar. Combine until sugar melts and cook 1 more minute. Remove from heat and set aside.
- Place a pizza stone or baking sheet in the oven and preheat to 450 degrees F. Remove when heated and spray with cooking spray or lightly flour the surface. Roll out the dough on a lightly floured surface into a 12-inch round. Slide the dough onto the hot pizza stone or baking sheet. Bake 10 minutes.
- Remove the pizza from the oven. Top your pizza with Parmesan cheese, mozzarella cheese, caramelized mushrooms and onions, and prosciutto slices. Drizzle with olive oil and a dash of salt and pepper. Return the pizza to the oven; bake until the cheese is golden and bubbly, about 6 more minutes.
- Remove pizza from oven and top the pizza with arugula and 2 Tbsp shaved Parmesan. Cut into slices. (Optional) add a drizzle of glazed balsamic vinegar to slices.
ROASTED RED PEPPER, PROSCIUTTO, AND GOAT CHEESE SKILLET PIZZA
From neighborfoodblog.com
Reviews 9Total Time 50 minsServings 4
- In a large bowl, mix together warm water, yeast, honey, and olive oil. Let stand until yeast is foamy, around 10 minutes. Add 1 1/2 cups all purpose flour and 1 cup white whole wheat flour. Stir with a wooden spoon or spatula until dough starts to come together.
- Dump dough onto a well floured surface. Add the last 1/2 cup of flour, a little bit at a time, while you knead the dough. Continue to add the flour until the dough is cohesive and smooth, not sticky. You may need the full 1/2 cup or you may need less. It all just depends.
- Oil the bowl where you mixed the dough (yes, you can oil it right over all the dough scraps that are still in there!), and place the dough ball back in the bowl. Cover it with a towel and set in a warm place to rise until doubled, about 1 1/2 hours.
- Once the dough has doubled, punch it down then turn it out onto a well floured surface. Divide the dough into four equal pieces. (or two or three, depending on the size skillet you're using. You can also freeze half the dough for later use).
GOAT CHEESE, PROSCIUTTO & PISTACHIO PIZZA - THE SAVVY SPOON
From thesavvyspoon.com
Cuisine American, ItalianCategory Main CourseServings 2Total Time 15 mins
- Taking a sandwich spreader knife or spatula, spread the goat cheese into an even layer over the crust. Top with chopped sage leaves.
- Bake the crust for 10-12 minutes or as directed. Crust should be golden and cheese should be slightly melted.
- Once baked, remove from oven and place onto cutting board. Top with sliced apples, prosciutto slices and pistachios. Drizzle the pizza with a little honey, then slice and enjoy!
PROSCIUTTO AND GOAT CHEESE PAN PIZZA - FOOD DUCHESS
From foodduchess.com
Cuisine AmericanEstimated Reading Time 4 minsCategory Lunch, Main CourseTotal Time 35 mins
- Preheat oven to 450°F. Shape pizza dough on an oiled work surface into a round circle that is about 12” in diameter. Place oil into a 12” cast iron pan, then place dough over top.
- Build your pizza in the pan by adding the marinara/pizza sauce and balsamic reduction to the center of the pizza. Using a spoon, spread the balsamic and sauce to the outer edges. Top the pizza with the mozzarella, then the prosciutto, and then finally with the crumbled goat cheese.
- Place pan over medium-high heat. Cook the pizza on the stove until the bottom of the crust begins to brown, then place into the oven on the top rack. Bake the pizza for 10-14 minutes, or until the cheese is bubbling and turning golden.
- Remove pan from the oven and allow the pizza to cool for around 5 minutes. Top with arugula and drizzle with more balsamic reduction, then cut with pizza cutter and serve.
PIZZA WITH PROSCIUTTO AND SHEEP-MILK CHEESE - FOOD & WINE
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Servings 4Total Time 2 hrs 30 minsCategory Pizza + Calzones
- In a small bowl, whisk the water with the yeast and sugar. Let stand until foamy, 10 minutes. In a large bowl, whisk the 3 cups of flour with the salt. Stir in the yeast and 1 tablespoon of oil until a dough forms. Turn the dough out onto a lightly floured work surface and knead until smooth. Lightly oil a large bowl and transfer the dough to it. Cover and let stand in a warm place until doubled in bulk, about 1 hour.
- In a food processor, pulse the tomatoes with the oil until a chunky puree forms. Season with salt and pepper.
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From more.ctv.ca
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- Preheat oven to 425 degrees. Roll out pizza dough as thin as possible and place on a parchment lined sheet pan.
- Spread goat cheese mixture over pizza dough evenly. Place in oven and bake for 12-15 until dough has crisped and cheese has slightly browned.
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- Place the Water (1/2 cup), Honey (1 teaspoon), and Active Dry Yeast (1/2 teaspoon) in a small bowl and let activate for 5-10 minutes.
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- Stretch and roll out your pizza dough on a floured work surface until as thin as possible without tearing. You should get about a 12-inch circle. If the pizza dough springs back, cover it with a clean kitchen towel and let it rest for 10 minutes before continuing shaping. Transfer the pizza to a parchment lined pizza peel or flat cookie sheet.
- Brush pizza dough evenly with the olive oil. Top with the goat cheese, onion, and prosciutto. Sprinkle with the rosemary and vinegar. Season to taste with salt and pepper.
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- For this recipe, we will be using our Brazza wood-fired oven from Authentic Pizza ovens. The secret is heating up the oven ahead to sliding in that first pizza. One of the most important things is to heat up the oven to around 700 °F so the fire bricks are very hot. The whole pre-heating process should take about an hour but it really depends on the wood you'll be using. For very good results, I like to use Maple. If you want to use a standard oven, heat up to 475°F
- After about an hour of pre-heat time, its the right moment to start making the pizza! First of all, flour your hands and your work station.
- If you want to make the best pizza around, it's important to test the heat. My little trick here is to sprinkle a small amount of flour right on the section you want to cook the pizza. If the flour burns within a couple of seconds, the area is probably too hot. The flour should take about 8-10 seconds to turn brown and then you are ready to add the pizza.
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