Prosciutto And Potato 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 AND POTATO PIZZA

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 12 to 15 minutes. Drain and let cool, 10 to 15 minutes. Slice each potato 1/4-inch thick.
• Preheat the oven to 450 degrees F (230 degrees C). Place a pizza pan in the oven to get hot.
• Heat 1 teaspoon oil in a skillet over medium heat; stir in garlic. Cook until it starts to smoke, about 30 seconds. Stir in prosciutto and onion. Add Italian seasoning and cook and stir until the onion has started to brown and prosciutto starts to shrivel, 10 to 15 minutes.
• Meanwhile, heat a small saucepan over medium-low heat. Pour in balsamic vinegar and cook until thickened, 15 to 20 minutes.
• Roll pizza dough out to desired thickness. Pull the hot pan out of the oven and place dough on it. Drizzle with olive oil and lay potato slices evenly over dough. Cover pie with prosciutto-onion mixture and roasted red peppers. Grate Parmesan cheese on top.
• Bake in the preheated oven until crust starts to turn golden brown, about 15 minutes. Remove from the oven and drizzle with balsamic.

AUTHENTIC ITALIAN POTATO PIZZA (PIZZA CON PATATE) WITH YELLOW IDAHO® POTATOES

Steps:

• Potato pizzas are traditionally make in rectangular pans, but you can use any shape you like. Oil your pan slightly, with about a tablespoon of extra virgin olive oil.
• Shape the dough into the shape of your pan, then place the dough onto it, drizzle about a tablespoon or more, extra virgin olive oil and rub it over the surface evenly, then set in a draft-free place for a few minutes while you prepare the potatoes.
• Preheat the oven at this point, to 500˚F (260˚C) or the hottest your oven can be set. Do not use convection.
• Using a mandoline slicer or food processor, slice the washed and dried yellow Idaho© potatoes (do not peel) very thinly and place in a bowl.
• Add enough extra virgin olive oil to coat each slice (2-3 tbsp), then sprinkle lightly with the salt. Using your hands, mix the potatoes so they are evenly coated with oil and salt.
• Optional: sometimes, mozzarella cheese is added at this point, but if you do, do so sparingly (I didn't add cheese).
• Start layering the potato slices over the pizza dough in the pan, overlapping the slices slightly until all the dough is covered (unlike a traditional tomato pizza, you don't need to leave an edge of dough; I did so for the sake of the photos, or else the pizza would just look like slices of potatoes, but I'd recommend going all the way to the edge and will explain why, below).
• Drizzle with another 1 tsp or so, extra virgin olive oil and spread carefully and evenly over the potatoes, with your hand or a brush.
• Optional: sprinkle the some fresh rosemary, if desired (I did add rosemary to one half of my pizza).
• Place pizza on the floor of the oven, or if you aren't able to use the bottom, put it on the lowest rack, for 4 minutes. After 4 minutes, replace the pizza onto the middle of the oven for another 8 to 11 minutes, or until the potatoes begin to brown. If desired, reset the oven to broil (grill) and place the pizza on the top rack to make the potatoes a little more brown and crispy (this is why it's best to place the potatoes all the way to the edge of the dough, and not leave any exposed crust, so that you don't have to worry about the crust burning while you crisp the potatoes).
• Remove from the oven and cut into slices and serve hot, warm or cold.
• This pizza reheats really well, just place it back on a tray into a 400˚F (205˚C) oven for about 4 minutes.

PROSCIUTTO-ARTICHOKE PIZZA

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Remove the plastic wrapping and cardboard from pizza and place on a clean surface. Top with prosciutto, artichokes, garlic, and red pepper flakes.
• Place pizza in the preheated oven, either on a baking sheet or directly on the rack, and bake for 13 to 15 minutes.
• Remove from the oven and top with Parmesan cheese.

POTATO AND PROSCIUTTO BAKE

Steps:

• Start with the bechamel sauce.
• Heat a saucepan over medium-low heat and start melting the butter. Add the flour and stir until smooth.
• Cook the mixture on medium heat for about 6-7 minutes, until it has a light, golden color.
• Separately, heat the milk in a pan, until just about to boil. Slowly add the hot milk to the butter mixture, whisking continuously until the mixture is very smooth, with no lumps.
• Cook for 10 more minutes, while constantly stirring, and then remove from the heat.
• Season the sauce with salt and nutmeg and leave it aside.
• Preheat the oven to 390 degrees F/200 degrees C.
• Peel and slice the potatoes.
• Cut the prosciutto into small thin strips.
• Grease a baking dish (about 4 inches/10 cm diameter) with butter.
• Add a layer of potatoes, prosciutto, grate nutmeg, add bechamel.
• Continue with potatoes, prosciutto, nutmeg, and bechamel until you finish all the ingredients.
• Top the casserole with grated parmesan.
• Bake for 20 minutes then test the potatoes. If needed, bake more.

PROSCIUTTO AND POTATO CAKES

Steps:

• Make the mashed potato first (using the mash ingredients) and allow to cool.
• Add the egg, green onions prosciutto and garlic to the cooled potato.
• Take two tablespoons of potato mixture and form into a patty. Dip the patty into the extra egg and press into the breadcrumbs until well coated in crumbs. Repeat this process with the remaining mixture.
• Using a medium heat, heat enough oil to cover the base of a large non-stick fying pan, cook the patties in batches for 3-4 minutes on each side or until a golden brown colour.

PROSCIUTTO PIZZA

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.

GARLIC BUTTER POTATOES TOPPED WITH CRISPY PROSCIUTTO

Steps:

• Preheat the oven to 200C / 375F / 180C fan forced. Line a baking tray with baking paper.
• Lay the prosciutto on the baking paper in a single layer and place in the oven for 12-15 minutes (notes) until crispy. Remove and allow to cool before crumbling into smaller pieces.
• If you have larger potatoes, cut them to about 1 - 1 ½ inches or just pierce the whole smaller ones with a fork. Place them in a large saucepan and cover with water. Bring to the boil over high heat. Boil for about 7-10 minutes until cooked. Drain and set aside.
• In the same saucepan over medium heat, add the butter, oil and garlic. Let it come to a bubble, stirring and cook for about 2 minutes. Don't let the garlic burn.
• Add the potatoes, prosciutto and parsley and stir to combine.
• Transfer to a serving dish and sprinkle lightly with sea salt flakes

PROSCIUTTO & ROSEMARY POTATOES

Steps:

• Cook the baby new potatoes in salted boiling water until just tender. Cut the prosciutto slices in half lengthways and wrap one length around each new potato, tucking small sprigs of rosemary underneath, then secure with a toothpick. Place in a baking tray, drizzle with olive oil, then season well. Bake at 200C/fan 180C/gas 6 for 25-30 mins until very crisp and golden. Serve warm or at room temperature.