TWO-CHEESE TORTILLA PIZZA WITH ARUGULA SALAD
This crisp, cheesy pizza is thin on calories but packed with flavor. Whole-wheat tortillas have fewer carbs than thick pizza crusts and get crisp in the oven. Pair with a green salad to round out the meal with vitamins and minerals.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 15m
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees with racks in upper and lower thirds. Place tortillas on two rimmed baking sheets; brush with 1 teaspoon oil. Dividing evenly, top with tomatoes, cheeses, olives, and red-pepper flakes. Bake until crust is crisp and browned, 13 to 15 minutes, rotating sheets halfway through.
- Meanwhile, make vinaigrette: In a medium bowl, whisk together remaining 2 teaspoons oil and vinegar; season with salt and pepper.
- When pizzas are finished baking, toss arugula with vinaigrette. Top pizzas with basil, and cut into wedges; serve with arugula salad.
MEXICAN TORTILLA PIZZAS WITH CHORIZO
Steps:
- Preheat the oven to 400 degrees F. Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add the chorizo and cook, stirring occasionally, until browned, about 4 minutes. Remove the chorizo to a plate with a slotted spoon. Transfer all but 1 tablespoon of the drippings to a small bowl; stir the remaining 1 tablespoon olive oil into the bowl (reserve the skillet). Divide the tortillas between 2 baking sheets and brush the tops with the drippings mixture. Bake until the tortillas are crisp and lightly golden, about 5 minutes.
- Heat the skillet with the reserved 1 tablespoon drippings over medium-high heat. Add the refried beans and cook, stirring, until warm and spreadable, about 2 minutes. Spread the beans over the tortillas and sprinkle with the chorizo and cheese. Bake until the cheese melts, about 5 minutes.
- Meanwhile, combine the lettuce, cilantro, radishes, jalapeño and lime juice in a large bowl; season with salt and toss. Top each tortilla with the salad, avocado and crema.
Nutrition Facts : Calories 630, Fat 40 grams, SaturatedFat 13 grams, Cholesterol 70 milligrams, Sodium 970 milligrams, Carbohydrate 42 grams, Fiber 11 grams, Protein 24 grams, Sugar 3 grams
SHEET-PAN PIZZA WITH ASPARAGUS AND ARUGULA
You might be tempted to call this a focaccia, not pizza, and you might be right, but it probably falls somewhere in between. Store-bought pizza dough can be a real time-saver, but if you can't find it refrigerated, you'll need to plan ahead to defrost frozen dough. Defrosting is best done for 24 hours or so in the fridge - or longer, as the dough will continue to ferment and improve in flavor after a day or two. The dough is easier to stretch if it's not ice cold, so let it come to room temperature. The pancetta can be omitted for vegetarians, but the lemony herb and arugula salad on top is not to be missed.
Provided by Susan Spungen
Categories dinner, quick, pizza and calzones, main course
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 500 degrees. Pour 3 tablespoons oil into a 9-by-13-inch rimmed baking sheet and brush to coat. (If you don't have a quarter sheet pan, you can use a larger one and aim to stretch the dough into a 9-by-13-inch rectangle.) Carefully stretch dough evenly to fill the baking sheet, avoiding creating holes or thin spots. The dough probably won't fit the baking sheet, so let it rest while you prepare the rest of the ingredients. If it still resists, layering the ingredients on top will help it keep its shape.
- Dollop the ricotta around the dough. Tear the mozzarella into pieces and distribute evenly. Toss the asparagus with the peppers and 1 teaspoon oil; arrange randomly over the cheese. Cut the pancetta slices in half, if using, and tuck them in here and there.
- Bake on bottom rack of oven for 15 minutes. If it seems to be darkening too quickly, lower heat to 450 degrees. Remove from oven, top with olives and return to oven for another 5 minutes until cheese is starting to brown and the crust is browned and crisp. Remove pan from the oven and immediately slide the pizza off the pan and onto a wire rack to prevent sogginess. After a few minutes, slide onto a board for serving. Season with flaky salt and pepper.
- In a medium bowl, toss parsley and arugula with lemon juice and remaining 2 teaspoons olive oil. Season with flaky salt and pepper. Garnish pizza with salad and serve.
ARUGULA PIZZA
This pizza is great served as an appetizer when family or friends get together. My girlfriends and I love it because it has that sophisticated gourmet touch, and it's healthy, too! This also serves 4 for a main course. -Annette Riva, Naperville, Illinois
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 16 pieces.
Number Of Ingredients 6
Steps:
- Preheat oven to 425°. Spread sauce over pizza crust. Layer with 1/2 cup Parmesan cheese, prosciutto and arugula; top with remaining cheese. Bake directly on oven rack until edges are lightly browned, 10-12 minutes. Cut into small squares. If desired, top with more arugula.
Nutrition Facts : Calories 204 calories, Fat 7g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 689mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 1g fiber), Protein 12g protein.
THREE-CHEESE PIZZA WITH ONION, SAGE, AND ARUGULA
Why a trio of cheeses? Fontina for its melting quality and nutty flavor, Gorgonzola for its biting blue punch, and Parmigiano-Reggiano for its uncanny ability to amplify other cheeses.
Yield Makes 1 (14-inch) pizza
Number Of Ingredients 14
Steps:
- Place pizza stone on floor of gas oven or on lowest rack if using an electric oven and preheat oven to 500°F (allow 1 hour for pizza stone to heat).
- Stir together yeast, 1 tablespoon flour, and 1/4 cup warm water in a measuring cup and let stand until mixture develops a creamy foam on surface, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)
- Stir together 1 1/4 cups flour with salt in a large bowl. Add yeast mixture, oil, and remaining 1/2 cup warm water and stir until smooth. Stir in enough flour (about 1/2 cup) to make dough come away from sides of bowl. (Dough will be wetter than other pizza doughs you may have made.)
- Knead dough on lightly floured surface with lightly floured hands (reflour hands when dough becomes too sticky) until smooth, soft, and elastic, about 8 minutes. Form dough into a ball, put on a lightly floured surface, and generously dust with flour. Loosely cover with plastic wrap and let rise in a warm draft-free place until doubled in bulk, about 1 1/4 hours. Dust a wooden peel or a large baking sheet (without sides) with cornmeal.
- Do not punch down dough. Carefully dredge dough in a bowl of flour to coat and transfer to a dry work surface. Holding one edge of dough in the air with both hands and letting bottom just touch the work surface, carefully and quickly move hands around edge of dough (like turning a steering wheel), allowing weight of dough to stretch round to roughly 10 inches. Lay dough flat on peel or baking sheet. Continue to work edge of dough with your fingers, stretching it into a 14-inch round.
- Brush dough with oil, leaving a 1-inch border, then scatter Fontina and Gorgonzola over dough (leaving a 1-inch border). Scatter onion and sage leaves over cheese. Sprinkle pizza with Parmigiano-Reggiano, then line up far edge of peel with far edge of stone in oven and tilt peel, jerking it gently to start pizza moving. When edge of pizza touches stone, quickly pull back peel to transfer pizza to stone (do not pull back pizza). Bake until crust is golden and cheese is bubbling, 10 to 12 minutes. Slide peel under pizza to remove from oven, then top with arugula.
2 MINUTE CHEESE QUESADILLAS
My 4-year-old loves these quick and easy cheese snacks. Just 2 ingredients and a microwave are needed! Cut crosswise into pizza shape slices. You can use any kind of cheese you want to and even any size flour tortilla. Serve with a little dish of ketchup to dip pieces into.
Provided by Jackie
Categories World Cuisine Recipes Latin American Mexican
Time 6m
Yield 2
Number Of Ingredients 2
Steps:
- Place 1 flour tortilla on a large microwave-safe plate; sprinkle with Cheddar cheese. Place the second flour tortilla atop the Cheddar layer.
- Cook on high in the microwave until cheese is melted, about 1 minute.
Nutrition Facts : Calories 446.1 calories, Carbohydrate 36.7 g, Cholesterol 59.3 mg, Fat 24.1 g, Fiber 2.2 g, Protein 19.9 g, SaturatedFat 13.2 g, Sodium 796.1 mg, Sugar 1.6 g
POTATO PIZZAS WITH ARUGULA SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 500 degrees F. Lightly oil 2 baking sheets.
- Divide the dough into 4 equal pieces. Roll and stretch each portion of dough into an oval (rustic is fine) about 11 inches long by 6 inches wide. Place 2 rounds each on the prepared baking sheets.
- Toss the potatoes, onions, garlic and thyme in a medium bowl with 2 tablespoons of the oil, 3/4 teaspoon salt and 1/4 teaspoon pepper. Divide the mixture among the 4 crusts and sprinkle with the grated cheese. Bake until the crusts are golden and crisp and the potatoes are tender, about 15 minutes.
- Meanwhile, toss the arugula with the remaining 1 tablespoon olive oil and the vinegar. Season to taste with salt and pepper. Top the warm pizzas with the salad and some Parmesan shavings. Serve with salami and/or prosciutto to complete the meal.
ARUGULA, CARAMELIZED ONION AND GOAT CHEESE PIZZA
From Ellie Krieger's "The Food You Crave". The sweet onions, tangy goat cheese and peppery arugula make a fantastic combination. I serve with salad for a nice lunch or light supper.
Provided by KLBoyle
Categories Lunch/Snacks
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees.
- Heat the oil in a large skillet to med. heat and add onions. Cook until they are soft and golden in color, about 12-15 minute.
- Add the arugula and cook until it is wilted, about 1 minute.
- Season with salt and pepper.
- Place tortillas on baking sheet and top with arugula mixture, crumble goat cheese over top and bake until tortillas are crisped and cheese is slightly melted, about 10-12 minute.
Nutrition Facts : Calories 487.8, Fat 21.7, SaturatedFat 7.6, Cholesterol 22.4, Sodium 1075.4, Carbohydrate 57.9, Fiber 1.6, Sugar 3.9, Protein 16.6
ARUGULA SALAD PIZZA
Make and share this Arugula Salad Pizza recipe from Food.com.
Provided by jrusk
Categories Cheese
Time 17m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven according to pizza crust instructions.
- Spread olive oil over crust. Top with mozzarella cheese then add tomato slices.
- Bake pizza accordingly. Usually at 450' F for 10 to 12 minutes or until cheese is melted and crust is golden.
- When pizza is done remove from oven and spread arugula evenly on top. Turn off the oven and put the pizza back in for about 5 minutes (until the arugula is wilted).
- Remove pizza from oven and sprinkle the balsamic vinegar evenly over the pizza. (Just enough to give the hint of flavor).
- Top with salt and fresh ground pepper.
- Slice and serve.
Nutrition Facts : Calories 376, Fat 28.6, SaturatedFat 15.2, Cholesterol 88.5, Sodium 707.1, Carbohydrate 4.5, Fiber 0.7, Sugar 2.5, Protein 25.5
ARUGULA AND PROSCIUTTO TORTILLA PIZZAS
Can be prepared in 45 minutes or less.
Yield Serves 4 as an entrée or 8 to 10 as an hors d'oeuvre
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F.
- In a medium heavy skillet cook prosciutto and onion in oil over moderate heat, stirring, until onion is softened. Remove skillet from heat and stir in arugula and salt and pepper to taste.
- Arrange flour tortillas on 2 baking sheets and top with arugula mixture and Parmesan.
- Bake pizzas on upper and lower racks of oven, switching positions of baking sheets halfway through baking, until edges are golden, about 10 minutes.
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