Prosciutto And Pesto Pizza Food

ARUGULA-PROSCIUTTO PIZZA

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.

PROSCIUTTO PESTO PIZZA

Steps:

• Preheat oven to 400°. Unroll and press dough onto bottom of a greased 15x10x1-in. baking pan. Spread pesto over pizza dough; sprinkle with cheese, prosciutto, edamame and almonds. Bake until cheese is melted and crust is golden brown, 15-18 minutes.

PROSCIUTTO PESTO PIZZA

Steps:

• Preheat oven to 450 degrees.
• Flour pizza dough and roll out to 12 inches in diameter.
• Spread pesto on dough with the back of a spoon.
• Spread ricotta on top of pesto.
• Lay strips of proscuitto on top of ricotta.
• Cover the proscuitto with mozarella.
• Add olives and tomatoes in an even layer on pizza.
• Sprinkle parmesan on top.
• Bake at 450 for 10-15 minutes or until very golden. (We like ours cheese pretty brown).
• Let cool 3-5 minutes before slicing.

PROSCIUTTO AND PESTO PIZZA

Steps:

• Invert a large baking sheet and place it on a rack in the lower third of the oven; preheat the oven to 500°.
• Invert a second baking sheet on a work surface and cover it with a sheet of parchment paper. Stretch the pizza dough to fit the parchment paper.
• Using the back of a spoon, spread the pesto over the dough.
• Slide the pizza and the parchment from the cool baking sheet to the hot baking sheet in the oven.
• Bake until golden, about 7 minutes.
• Top with the prosciutto, arugula and Parmesan, and cut into pieces.

PEAR AND PROSCIUTTO PIZZA WITH CARAMELIZED ONIONS

Steps:

• Preheat oven to 450.
• Melt the butter in a large skillet.
• Add onions and cook over medium low heat, stirring frequently (about 25 minutes) until onions are very soft and golden brown Add sugar and cook five more minutes.
• Place pizza crusts on a large baking sheet.
• Top with equal amounts of mozzarella, onions, pears, prosciutto and Parmesano Bake approximately 10 minutes or until cheese is melted and crust is golden Sprinkle top with thyme and let cool slightly.
• Cut into wedges and serve.
• Makes 4 main dish or 16 appetiser servings.

PESTO PIZZA WITH ARTICHOKES & PROSCIUTTO

Steps:

• Make up the pizza mix according to instructions (you will need to use both packets that are in the box). Roll out quite thinly and use to line the base of a 28-30cm shallow square or round baking tin. Let stand according to packet instructions and preheat the oven to 220C/gas 7/fan 200C.
• Mix the tomatoes with 2 tbsp of the pesto and spread over the pizza, leaving a bare rim around the edge. Scatter the artichokes and prosciutto on top (the ham tears as you remove it from the packet, which is what you want). Cover with the mozzarella and sprinkle with the Parmesan and some freshly ground black pepper, then drizzle with the rest of the pesto mixed with the artichoke oil.
• Bake for about 20 minutes until the base is cooked through and the cheese has melted. Serve hot.

PESTO PIZZA WITH ARTICHOKES AND PROSCIUTTO

Steps:

• Make up the pizza mix according to instructions and roll out quite thinly to fit the base of a shallow square or round baking pan.
• Heat oven to 425*F.
• Mix the tomatoes with 2 TBs of the pesto and spread over the pizza, leaving a bare rim around the edge.
• Scatter the artichokes and prosciutto on top.
• Cover with mozzarella and sprinkle with the parmean and some freshly ground pepper.
• Drizzle with the rest of the pesto, which has been mixed with the artichoke oil.
• Bake for 20 minutes until the base is cooked through and the cheese has melted.
• Serve hot!