Prosciutto Mushroom And Artichoke Pizza Food

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.

FANTASTIC ARTICHOKE PIZZA

Steps:

• Place crust on an ungreased 14-in. pizza pan. In a small bowl, combine the artichokes, 3/4 cup of each cheese, mayonnaise and garlic; spread over crust. , Top with tomatoes. Sprinkle with remaining cheeses. Bake at 450° for 15-20 minutes or until edges are lightly browned.

PROSCIUTTO, MUSHROOM AND ARTICHOKE PIZZA

Steps:

• Preheat oven to 425 degrees.
• In a frying pan, heat 2 tbsp of the oil.
• Saute the scallions, mushrooms and garlic over moderate heat until all the juices have evaporated.
• Salt and pepper lightly.
• Let cool.
• Brush the pizza dough with 1 tbsp oil.
• Arrange the prosciutto, mushrooms and artichokes on top.
• Sprinkle the Parmesan over, then drizzle the remaining oil over and season again lightly with salt and pepper.
• Bake for 15-20 minutes.
• Serve immediately!

GRILLED ARTICHOKE-MUSHROOM PIZZA

Steps:

• Brush crust with oil. Spread spaghetti sauce over crust to within 1 in. of edges. Top with tomatoes, mushrooms, artichokes and olives if desired. Sprinkle with cheeses., Grill pizza, covered, over medium indirect heat for 12-15 minutes or until cheese is melted and crust is lightly browned. Sprinkle with herbs during the last 5 minutes of cooking. Let stand for 5 minutes before slicing.

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.

ARTICHOKE PIZZA

Steps:

• Heat up your oven as hot as it gets.
• Prepare pizza crusts - you can use ready made or use your favourite dough recipe.
• Spread tomato sauce evenly to the both pizzas. Add the grated cheese - yes, the cheese goes under the toppings.
• Spread the mushrooms, artichokes and olives on the pizza.
• Bake in the oven for about 10 minutes or longer, depending on how hot your oven is. Pizza is done when the crust is golden.

LEEK, MUSHROOM, AND PROSCIUTTO PIZZA

Steps:

• Preheat oven to 500 degrees. Melt butter in a medium skillet; saute leek over medium-high heat, stirring occasionally, until tender and starting to color, 3 to 4 minutes. Add mushrooms; saute until tender, about 2 minutes. Season with 1/4 teaspoon salt and a pinch of pepper.
• Brush a 12-inch cast-iron pan with 1 teaspoon oil. Press dough flat in skillet, spreading to edge (if it retracts, let rest 5 minutes before continuing). Brush a 1-inch border around edge with another teaspoon oil. Sprinkle 1 cup fontina over dough. Top with leek mixture and remaining cup cheese.
• Cook over medium-high heat until bottom of crust is golden brown, 4 to 5 minutes. Transfer to oven, and bake until edge of crust is golden brown and dough is cooked through, about 10 minutes. Drape prosciutto over pizza.