Asparagus Goat Cheese Prosciutto Pizza Recipes

GOAT CHEESE AND ASPARAGUS PIZZA

Steps:

• Preheat oven to 400°F. Toss asparagus with oil in medium bowl to coat. Unroll pizza dough on baking sheet, forming 9x12-inch rectangle. Spoon tomatoes over dough, leaving 3/4-inch plain border. Scatter asparagus with oil over tomatoes. Bake pizza 7 minutes. Remove from oven. Crumble goat cheese over pizza. Sprinkle with marjoram and crushed pepper. Bake until crust is golden around edges, about 9 minutes longer.

FRESH GOAT CHEESE AND PROSCIUTTO PIZZA

Steps:

• Preheat the oven to 425 degrees F. Line a pizza pan or baking sheet with foil and lay the pizza crust on top. Spread the sauce evenly over the crust. Sprinkle with the mozzarella, leaving a 1-inch border around the edge.
• Bake until the cheese is melted, about 10 minutes. Remove the pizza from the oven and top with the prosciutto and goat cheese. Bake until the prosciutto is slightly crisp, about 4 more minutes. Sprinkle with the basil. Cut the pizza into 6 slices.

PROSCIUTTO AND GOAT CHEESE PIZZA

Steps:

• Preheat oven to 425 degrees F.
• Lay pizza crust on a foil-covered pizza pan or cookie sheet. Spread sauce evenly over pizza crust. Sprinkle mozzarella cheese over crust, leaving a 1-inch border around the edge. Arrange prosciutto on top of cheese. Sprinkle goat cheese over prosciutto. Bake until prosciutto is crisp and cheese is melted, about 12 minutes. Sprinkle basil over pizza. Cut pizza into 6 slices and serve.

ASPARAGUS, PROSCIUTTO, AND GOAT CHEESE GALETTES

Steps:

• To prepare the onions:
• In a skillet cook onions in oil and butter with salt and pepper to taste over moderately low heat 15 minutes, or until golden. Transfer onions to a bowl to cool.
• Have ready a large bowl of ice and cold water. Cut asparagus crosswise into 1/2-inch pieces and cook in a large saucepan of boiling salted water 3 to 5 minutes, or until just tender. Drain asparagus in a colander and transfer to bowl of ice and cold water to stop cooking. Lift asparagus out of water and pat dry.
• Preheat oven to 400°F. Spread onions evenly onto galette rounds and top with prosciutto, asparagus, and goat cheese. Bake galettes on a baking sheet in middle of oven about 15 minutes, or until tops are lightly browned. Transfer galettes to a rack and cool. Serve galettes, cut into wedges, at room temperature.
• To prepare the galette rounds:
• In a bowl whisk together milk, butter, yolks, and whole egg. In another bowl whisk together flour, salt, and chives and stir into milk mixture until just combined.
• On a lightly floured surface with floured hands knead dough about 8 times, or until just smooth. Wrap dough in plastic wrap and chill hour.
• Preheat oven to 450°F. Divide dough into 4 pieces. On a lightly floured surface with a floured rolling pin roll out each piece into an 8-inch round. Transfer rounds to 2 baking sheets and crimp edges decoratively. Chill dough 10 minutes and bake in middle and lower thirds of oven about 5 minutes, or until golden brown. Transfer galettes to racks and cool completely. Galettes may be made 1 day ahead and kept in a sealable plastic bag at room temperature. Makes 4 galettes rounds.

PEACH, PROSCIUTTO, AND GOAT-CHEESE PIZZAS

Steps:

• Make dough and let rise:
• Stir yeast and sugar into water until dissolved and let stand 5 minutes, or until foamy. Whisk together flour and salt in a bowl and add yeast mixture, stirring until a dough forms. Knead dough on a floured surface 5 minutes. Put in an oiled large bowl and turn to coat.
• Let rise, covered with plastic wrap, in a warm place until doubled in bulk, about 1 1/2 hours.
• While dough is rising, put pizza stone in lowest position of oven (on oven floor if gas, lowest rack position if electric; remove other racks in either case) and preheat oven to highest setting (500-550°F; allow about 1 hour to preheat with stone).
• Shape dough:
• Quarter dough on floured surface and dust with flour. Shape and stretch 2 pieces of dough into 7- by 5-inch ovals (keep remaining dough covered).
• Sprinkle baker's peel generously with flour and carefully transfer ovals to it. Jerk peel; if dough sticks, lift it and sprinkle flour underneath.
• Top and bake pizzas:
• Working quickly, brush ovals with some oil and top each with one fourth of peaches, prosciutto, cheese, and rosemary. Season with salt and pepper.
• Line up far edge of peel with far edge of stone and tilt peel, jerking it gently. When edge of first pizza touches stone, quickly pull back peel to completely transfer pizzas to stone (do not move pizzas).
• Bake until crisp and golden, 6 to 8 minutes. Slide peel under pizzas to remove from oven.
• Shape, top, and bake 2 more pizzas in same manner. Drizzle remaining oil over pizzas.

ASPARAGUS BUNDLES WITH PROSCIUTTO & GOAT CHEESE

Steps:

• Preheat oven to 450°F.
• Line a 15-inch X 10-inch baking pan with foil.
• Wrap asparagus spears in bundles of 3 or 4 spears with strips of prosciutto around the middle.
• Place bundles in a single layer on baking pan tucking under ends of prosciutto.
• Drizzle with olive oil; sprinkle with salt and pepper; top with roasted red peppers.
• Bake for 8-10 minutes or until asparagus is crisp tender.
• Sprinkle with cheese and continue baking for 5 minutes or until cheese is soft.

ASPARAGUS PIZZA WITH PROSCIUTTO

Steps:

• Preheat oven to 450°F.
• Dust a flat, parchment covered ,surface with corn meal. Place dough in center and form into a rectangle. Spread evenly with alfredo sauce and sprinkle evenly with garlic and green onion. Wrap each piece of asparagus with prosccuito and place on pizza .
• Top with cheese and seasonings and place on a flat baking sheet.
• Bake at 450°F about 18 minutes or until crust is golden brown. Serve hot.

PROSCIUTTO AND GOAT CHEESE STRATA

Steps:

• Line bottom of 13x9x2-inch glass baking dish completely with 1 layer of bread, cutting some slices to fit. Arrange half of prosciutto evenly over bread. Sprinkle half of goat cheese and half of provolone over. Sprinkle with half of green onions and half of basil. Top with second layer of bread. Layer remaining prosciutto, goat cheese, provolone, green onions, and basil atop bread. Cut remaining bread into 1/4-inch cubes. Sprinkle over top.
• Whisk eggs, milk, mustard, and salt in bowl. Season with pepper. Pour egg mixture over strata; press down on bread with spatula. Drizzle melted butter over strata. Cover and refrigerate overnight.
• Preheat oven to 350°F. Uncover strata and let stand at room temperature 30 minutes. Bake until center is set, about 1 hour. Remove from oven. Preheat broiler. Place strata under broiler until top is golden, about 30 seconds. Cut into large squares and serve.