PROSCIUTTO & PEPPER PIZZAS
Cheat your way to a speedy supper by using garlic flatbreads as a pizza base, then top as you wish- we like ham, peppers and mozzarella cheese
Provided by Cassie Best
Categories Main course
Time 25m
Yield Makes 2
Number Of Ingredients 5
Steps:
- Heat oven to 240C/220C fan/gas 9. Put the flatbreads on 2 baking trays and spoon over the tomato sauce.
- Top with the pepper strips, prosciutto and mozzarella. Bake for 15 mins, swapping the trays over halfway through cooking.
Nutrition Facts : Calories 785 calories, Fat 24 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 98 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 42 grams protein, Sodium 4.7 milligram of sodium
PROSCIUTTO MOZZARELLA PIZZA
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
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.
WHITE PIZZA WITH PROSCIUTTO AND FIG
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Position an oven rack on the second highest position, put a pizza stone on it and preheat the oven for 1 hour to as high as your oven goes, usually 500 to 550 degrees F.
- Divide the pizza dough into 2 pieces. On a floured surface, gently roll out each piece of dough into a 10- to 12-inch circle. Transfer one piece of dough to a floured pizza peel or the back of a baking sheet. Ladle about 1/4 cup of the Alfredo sauce on the pizza, leaving a 1/4-inch border. Top with half the mozzarella. Transfer to the pizza stone and bake until golden and bubbly, rotating halfway through, about 10 minutes. Remove from the oven and top with half the prosciutto slices. Next, scatter with half of the figs. Bake for another 2 to 3 minutes. Repeat with the remaining dough and pizza toppings.
- Meanwhile, whisk together the balsamic, olive oil and crushed red pepper with some salt and pepper in a medium bowl. Toss with the arugula.
- Top the warm pizzas with the dressed arugula, slice and serve immediately.
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
PIZZA WITH ROASTED PEPPERS AND MOZZARELLA
If you can't get your kids to eat peppers in a salad, you might try this pizza. Even without tomato sauce, this is still a red pizza.
Provided by Martha Rose Shulman
Categories dinner, pizza and calzones, main course
Time 30m
Yield Makes one 12- to 14-inch pizza
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees with a baking stone in it.
- Peel the roasted red peppers, remove the seeds and membranes (holding the peppers over a bowl to catch the juices), and slice in thin strips. Toss in the bowl with the juices, salt and pepper to taste, the garlic, and 1 tablespoon of the olive oil.
- Roll out the dough, and line a 12- or 14-inch pizza pan. Brush all but the rim of the dough with the remaining olive oil. Arrange the green pepper rings over the dough. Place in the oven for 10 minutes. Remove from the oven, and top with slices of mozzarella, placing the cheese inside and between the pepper rings. Distribute the roasted peppers over the surface of the pizza, and drizzle on the juice remaining in the bowl. Return to the oven for five to 10 minutes, until the crust is nicely browned and the cheese has melted. Remove from the oven, scatter the shaved Parmesan and the basil over the top, and serve.
Nutrition Facts : @context http, Calories 1147, UnsaturatedFat 36 grams, Carbohydrate 91 grams, Fat 65 grams, Fiber 14 grams, Protein 51 grams, SaturatedFat 24 grams, Sodium 1830 milligrams, Sugar 20 grams
PROSCIUTTO PIZZA
How to make authentic Italian prosciutto pizza at home
Provided by Balazs Szilagyi
Categories Main Course
Time 40m
Number Of Ingredients 7
Steps:
- Preheat your oven to the highest heat possible.
- Form a ball from the pizza dough. Start by making a circular motion with the palm of your hand, with some pressure. Then release the pressure gradually until you get a nice ball shape. Put your pizza dough balls on a lightly floured work surface. Dust them with some more flour, and let them proof covered with a kitchen towel for another 15 minutes.
- Shape your dough to form a large, thin disk and place it in a pizza pan.
- Put your tomato purée (passata) on top of your pizza dough, in the middle. With a back of a spoon or a ladle, using circular motions towards the edges, make sure the tomato covers your pizza dough. Leave an edge about 1 inch (2-3 cm) thick.
- Drizzle a few drops of extra virgin olive oil and sprinkle some dried oregano and salt.
- Add your mozzarella cheese. Just tear it in bite size pieces, and place them over the tomato sauce.
- Put your prosciutto slices on your pizza. Make sure to cover it all, except the edges.
- Transfer your prosciutto pizza into the oven. Bake for 10 minutes, or until the edges are slightly browned.
PROSCIUTTO-ARTICHOKE PIZZA
Salty prosciutto and briny artichoke hearts are baked atop a flavorful, premade frozen Margherita pizza for a tasty alternative to traditional higher-carb pizzas. Cut into small 2-inch squares for the perfect appetizer.
Provided by France C
Categories Meat and Poultry Recipes Pork
Time 30m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 261.1 calories, Carbohydrate 21.7 g, Cholesterol 36.9 mg, Fat 14.6 g, Fiber 2.4 g, Protein 11.6 g, SaturatedFat 5.1 g, Sodium 664.9 mg, Sugar 1.1 g
CAULIFLOWER PROSCIUTTO PIZZA
I had something like this at one of my favorite restaurants and decided to make a variation of it at home. Everybody really enjoyed it. I hope you do too. For extra spice add spicy garlic and/or red pepper flakes.
Provided by kermit82
Categories Meat and Poultry Recipes Pork
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Toss cauliflower, olive oil, garlic, salt, pepper, and red pepper flakes together in a bowl until evenly coated; spread onto a baking sheet.
- Bake in the preheated oven for 15 minutes. Stir cauliflower mixture and continue baking until tender, 10 to 15 more minutes.
- Grease a separate baking sheet. Spread pizza dough onto prepared baking sheet.
- Bake pizza crust for 5 minutes. Top crust with cauliflower mixture, mozzarella cheese, Parmesan cheese, prosciutto slices, and red pepper flakes. Bake until crust is lightly browned and cheeses are melted, 8 to 10 more minutes.
Nutrition Facts : Calories 440.6 calories, Carbohydrate 38.5 g, Cholesterol 43.5 mg, Fat 22.1 g, Fiber 3.4 g, Protein 21.9 g, SaturatedFat 7.6 g, Sodium 1111.9 mg, Sugar 6.2 g
PEAR AND PROSCIUTTO PIZZA WITH CARAMELIZED ONIONS
Make and share this Pear and Prosciutto Pizza with Caramelized Onions recipe from Food.com.
Provided by Molly53
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
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.
MINI PIZZAS WITH ARUGULA, PEPPERS & PROSCIUTTO
Make and share this Mini Pizzas With Arugula, Peppers & Prosciutto recipe from Food.com.
Provided by CIndytc
Categories Lunch/Snacks
Time 2h14m
Yield 12 mini pizzas, 12 serving(s)
Number Of Ingredients 12
Steps:
- Lightly coat a large bowl with 1 teaspoons of the oil. Put the dough in the bowl, cover loosley, and let sit at room temperature until supple and relaxed. 45 minutes to an hour.
- Position racks in the top and bottom thirds of the oven and heat the oven to 475 degrees. Meanwhile put the tomateos, oregano, garlic, 2 teaspoons of the oil, and 1/2 tsp of salt & pepper in a food processor; pulse to make a chunky sauce.
- Lightly oil 2 baking sheets with the remaining 2 teaspoons oil Divide the dough into quarters. Divide each quarter into 3 equal parts; you'll have twelve 1 ounce pieces of dough. Shape each piece of dough into a 3 inch round and put on the baking sheets.
- Spread about 1 scant tablespoon of the sauce over each dough round, leaving a little border around the edge for the crust. Top each with a mound of arugula, then some strips of pepper & prociutto. Sprinkle the mozzarella and Parmigiano on top.
- Bake until the cheese is bubbling and the crust in browned, 12 to 14 minutes, rotating and swapping the pans positions about halfway through for even baking. Sprinkle with crushed pepper flakes if desired and serve.
Nutrition Facts : Calories 80.8, Fat 5.5, SaturatedFat 2.5, Cholesterol 13.3, Sodium 228.2, Carbohydrate 2.5, Fiber 0.6, Sugar 1.3, Protein 5.7
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