WHITE PIZZA WITH PROSCIUTTO AND DATES
Inspired by family memories of Medjool date season in southern California, Chef Dan Kluger shares one of his favorite pizza recipes from ABC Kitchen.
Provided by Dan Kluger
Categories main-dish
Time 45m
Yield 2 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 500 degrees F. Place the pizza stone on the top rack of the oven. Slice the dates into 1/4" pieces. Set aside. Slice the prosciutto into 1/4" ribbons. Set aside. Slice the radicchio into 1/4" pieces. Set aside. Pull the leaves from the bunch of basil, slice, and add to the radicchio. Toss gently to combine.
- If using store-bought pizza dough (For directions on making Chef Dan Kluger's pizza dough, see below.): Remove the pizza dough from the refrigerator and let it sit at room temperature for 2 hours to soften and temper. Gently stretch and pull the pizza dough on your fingertips into a 12 to 14" circle. Dust the pizza peel with a pinch of flour, and lay the dough on the peel.For the pizza dough (yields 6, 12" pizzas): In the bowl of a stand mixer, mix yeast, olive oil, salt, sugar, and water until combined. Add flour and using a dough hook attachment, mix until the dough comes together. Take dough out of the mixer and place in a container that has been greased with olive oil and cover tightly with plastic wrap. Leave at room temperature for at least 12 hours. Remove the dough from the container and separate into 7-ounce portions. Lightly fold and roll into loose balls. Place in floured containers, cover, and refrigerate until ready to use.
- Dollop the ricotta cheese onto the prepared pizza dough. Sprinkle the fontina and parmesan cheeses over the ricotta. Scatter the dates over the cheese. Finish with a pinch of dried oregano. Slide the pizza onto the preheated pizza stone, and bake until pizza crust is crispy and golden on the bottom, rotating halfway through, about 5 to 7 minutes of total baking time, depending on the heat of your oven.
- Using the peel, remove the pizza from the oven and let cool on a cutting board. Top with prosciutto and chili flakes. Dress the radicchio/basil mixture with balsamic vinegar and olive oil. Scatter over the pizza, 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
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.
PROSCIUTTO WHITE PIZZA
Provided by Wanna Make This?
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 500 degrees F with a baking stone on the bottom rack. Invert a baking sheet and top with a sheet of parchment paper.
- Melt the butter in a small saucepan over medium heat. Stir in the flour to make a smooth paste and cook 1 to 2 minutes to remove the raw flour taste. Whisk in the beer and bring to a simmer to thicken. Whisk in the cream. Simmer the sauce until smooth and thick, about 4 minutes. Whisk in the cayenne and nutmeg and season with salt. Transfer to a bowl and let cool, about 10 minutes.
- Lightly oil your hands and the countertop with oil. Press and stretch the dough ball into a thin round, 10 to 11 inches in diameter. Transfer to the parchment-lined-baking sheet and press back into shape if it has shifted. Spread the cream sauce on the crust (you will have some left over) almost to the edges. Sprinkle with the mozzarella, Jarlsberg and Parmesan. Scatter the prosciutto over top.
- Slide the pizza, still on the parchment, onto the baking stone. Bake until the cheese is browned and bubbly and the crust is browned and crisp on the bottom, 7 to 8 minutes.
- Top the pizza with the arugula, a pinch of salt and drizzle with oil. Cut into slices and serve.
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!
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