FIG-PROSCIUTTO PIZZA WITH ARUGULA
Provided by Ree Drummond : Food Network
Time 1h35m
Yield 8 servings
Number Of Ingredients 12
Steps:
- For the crust: Sprinkle the yeast over 3/4 cup warm (not lukewarm) water in a bowl.
- In a stand mixer with the paddle attachment, add the flour and salt and, with the mixer running on low speed, drizzle in the olive oil. Keep going until it's mixed through. Next, pour in the yeast/water mixture and mix until just combined.
- Coat a separate mixing bowl with a light drizzle of olive oil, tip the dough in and form it into a ball. Toss to coat the dough ball in the olive oil, then cover the bowl tightly with plastic wrap and allow the dough to rise for at least an hour, or up to 3 or 4 days.
- Preheat the oven to 500 degrees F. Arrange the oven rack in the lowest position.
- For the topping: Roll out the pizza dough on a lightly floured surface as thinly as possible Dough should be roughly 17 by 10 inches. Place on a large baking sheet. Drizzle lightly with the olive oil and sprinkle lightly with salt. Spread the fig spread all over the surface of the dough. Lay the slices of mozzarella all over the surface of the pizza crust. Sprinkle lightly with salt and pepper. Bake the pizza until the crust is golden and the cheese is bubbly, 12 to 15 minutes.
- Remove from the oven and immediately drape the prosciutto slices over the hot pizza. Sprinkle generously with the arugula and Parmesan shavings. Cut into wedges or squares and serve immediately!
FIG, ARUGULA AND PROSCIUTTO ROLLS
Make and share this Fig, Arugula and Prosciutto Rolls recipe from Food.com.
Provided by canalgirl
Categories < 60 Mins
Time 40m
Yield 24 pieces, 6-8 serving(s)
Number Of Ingredients 5
Steps:
- On a clean work surface or a sheet of wax paper, lay out slices of prosciutto. Spread each with 1 teaspoon (5 mL) cream cheese.
- On each one, lay 2-3 leaves of arugula on top of cream cheese, with leaves extending beyond prosciutto on both ends.
- Top each with fig half and sprinkle with black pepper.
- Roll tightly, cover with plastic wrap and refrigerate for at least 30 minutes. Slice each roll in half. Stand on cut end on serving platter.
Nutrition Facts : Calories 81.1, Fat 3.6, SaturatedFat 2.2, Cholesterol 10.6, Sodium 29.2, Carbohydrate 12.5, Fiber 1.9, Sugar 10.4, Protein 1.2
PROSCIUTTO AND FIG-SPREAD SANDWICH
Our homemade Fig Spread turns a humble sandwich into an Italian delight.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 15m
Number Of Ingredients 5
Steps:
- Cut 1 baguette or Italian bread into four 5-to-6-inch pieces; split each piece horizontally.
- Spread 1 to 2 tablespoons Fig Spread on all 8 halves; layer 4 halves with 2 slices prosciutto, 2 thin slices Asiago cheese, and 2 or 3 leaves of arugula. Top with remaining bread halves. Serve.
Nutrition Facts : Calories 406 g, Fat 14 g, Fiber 6 g, Protein 22 g
ARUGULA SALAD WITH FIGS, PROSCIUTTO, WALNUTS, AND PARMESAN
Although frying the prosciutto adds crisp texture to the salad, if you prefer, you can simply cut it into ribbons and use it as a garnish. Honey can be substituted for the jam in this recipe
Provided by Abby Girl
Categories Fruit
Time 27m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon oil in 10-inch nonstick skillet over medium heat; add prosciutto and fry until crisp, stirring frequently, about 7 minutes. Using slotted spoon, transfer to paper-towel-lined plate and set aside to cool.
- Whisk jam and vinegar in medium microwave-safe bowl; stir in figs. Cover with plastic wrap, cut several steam vents in plastic, and microwave on high until figs are plump, 30 seconds to 1 minute. Whisk in remaining 3 tablespoons oil, shallot, 1/4 teaspoon salt, and 1/8 teaspoon pepper; toss to combine. Let cool to room temperature.
- Toss arugula and vinaigrette in large bowl; adjust seasonings with salt and pepper. Divide salad among individual plates; top each with portion of prosciutto, walnuts, and Parmesan. Serve immediately.
Nutrition Facts : Calories 232, Fat 18.3, SaturatedFat 3.5, Cholesterol 8.3, Sodium 153.9, Carbohydrate 13.2, Fiber 2.3, Sugar 8.4, Protein 6.2
FIG, PROSCIUTTO AND ARUGULA SALAD
Make and share this Fig, Prosciutto and Arugula Salad recipe from Food.com.
Provided by Xexe383
Categories Fruit
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Put the vinegar in a small bowl.
- Add a pinch of salt and a few grinds of pepper, and stir to dissolve them.
- Stir in the honey.
- Put the arugula in another bowl.
- Drizzle with the olive oil, season with salt and pepper.
- Decoratively arrange the dressed arugula, the prosciutto, the figs over the surface of a serving platter.
- Crumble the goat cheese if you are using it over the salad.
- Then drizzle everything with the balsamic-honey dressing.
FIG, PROSCIUTTO, AND ARUGULA BRUSCHETTA
Make and share this Fig, Prosciutto, and Arugula Bruschetta recipe from Food.com.
Provided by ratherbeswimmin
Categories < 30 Mins
Time 22m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Toast the baguette slices on a preheated panini grill for 1-2 minutes or in a toaster oven until they are crisp and light brown.
- Cut the prosciutto slices in half and place on the toasted breads (fold prosciutto in half so that it fits neatly on top).
- Top each slice with 2 arugula leaves and 3 fig slices.
- Drizzle with olive oil and the Aceto Balsamico; serve immediately.
Nutrition Facts : Calories 194.2, Fat 2, SaturatedFat 0.4, Sodium 390.4, Carbohydrate 38.1, Fiber 2.7, Sugar 4.2, Protein 5.8
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