Arugula And Prosciutto Pizza With Caramelized Onions Ricotta And Balsamic Glaze Recipes

GRILLED PROSCIUTTO AND GARLIC RICOTTA PIZZA WITH ARUGULA

Steps:

• Roll out 1/2 your dough to 1/4-inch thick on a well-floured surface. Repeat with the other half of dough and set aside.
• Heat grill to medium-high (450ºF-500ºF).
• Prep your toppings: Toss 2 cups arugula in 1 tbsp olive oil. Stir garlic powder into 3 tbsp olive oil . Stir the minced garlic clove into the ricotta with 1/2 tsp pepper and 1/4 tsp salt.
• Pour the balsamic vinegar in a small saucepan. Heat over medium-high heat until simmering. Stir well, let cook 3 minutes, then turn off the heat. This will thicken into a glaze.
• Brush one side with olive oil and place that side down on the flame-side of hot grill grates. Grill for about 5 minutes (the bottom will be crisped and fully cooked). Brush the top with oil and carefully flip!
• Once flipped, quickly build the toppings on your pizza. Spread the 1/2 the garlic oil on the bottom, then dollop 1/2 the ricotta around the dough. Add 1/2 the prosciutto and shredded mozzarella and close the grill lid.
• Let the bottom cook for 4 minutes while the cheese melts on top. Add the tossed arugula. Shut grill lid for 1 more minute until the bottom is cooked through, then remove from the grill.
• Repeat with the other half of dough. Drizzle with balsamic glaze, slice and serve!

FIG-PROSCIUTTO PIZZA WITH ARUGULA

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!

ARUGULA-PROSCIUTTO PIZZA

Steps:

• Place a pizza stone or upside-down baking sheet in the oven and preheat to 450 degrees F. Roll out the 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 pizza stone or baking sheet. Bake 8 minutes. Meanwhile, combine 2 tablespoons olive oil in a bowl with the garlic, rosemary, and salt and pepper to taste.
• Remove the pizza from the oven, brush with the olive oil mixture and top with the ricotta and mozzarella. Return the pizza to the oven; 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, the remaining 2 tablespoons olive oil, and salt and pepper to taste. Top the pizza with the arugula salad, prosciutto and shaved parmesan. Cut into slices.