PROSCIUTTO PIZZA
Crispy Prosciutto and melty mozzarella make this Prosciutto Pizza so scrumptious!
Provided by Samantha
Categories Main Course
Time 30m
Number Of Ingredients 7
Steps:
- Remove pizza dough from fridge if using fresh pizza and preheat oven or BBQ to 475° F with 2 pizza stones or baking trays upside down on middle rack in oven.
- Prepare fresh pizza dough as per package (or roll out into 2 pizza shapes of your choice on a floured surface).
- Sprinkle semolina flour on preheated pizza stones or baking trays (keep trays upside down) and place pizza dough on top. Bake/grill fresh pizza dough for approximately 3 minutes (skip this step if using pre-made pizza shells).
- Remove stones or baking trays from oven/grill and top pizza dough/shells with pizza sauce, grated mozzarella cheese, prosciutto, fresh mozzarella (tucked in between prosciutto), and sprinkle basil on top. Bake/grill** for 7-12 minutes or until dough is cooked through, cheese is nicely browned on top, and prosciutto looks crispy.
- Let cool for 2-5 minutes and slice into desired sized slices.
Nutrition Facts : Calories 308 kcal, Carbohydrate 32 g, Protein 16 g, Fat 13 g, SaturatedFat 6 g, Cholesterol 34 mg, Sodium 852 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
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.
TOMATO-PROSCIUTTO GRILLED CHEESE
Provided by Graham Elliot
Categories Sandwich Cheese Tomato Lunch Cheddar Prosciutto Self Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. In a small pot over medium heat, cook tomato, onion and garlic until tomato breaks down and resembles jam, 15 minutes.
- Add vinegar and honey; cook until jam thickens, 15 minutes. Season with salt and black pepper; remove from heat.
- On a cookie sheet, arrange bread in a single layer. Top each slice with 1/4 cup cheese and 1 slice prosciutto; bake until cheese melts, 3 minutes.
- Divide tomato jam among 4 sandwich halves; top with remaining sandwich halves.
- In a medium skillet over medium heat, heat 1 tablespoon oil. Cook one sandwich, flipping once, 3 minutes per side. Repeat with remaining oil and sandwiches.
GRILLED PROSCIUTTO AND PEACH FLATBREAD PIZZA
Soft naan topped with a light spread of ricotta, topped with sweet peaches, salty prosciutto, a little basil, and a drizzle of honey balsamic reduction - all grilled to perfection!
Provided by SunnyDaysNora
Categories Main Dish Recipes Pizza Recipes
Time 44m
Yield 4
Number Of Ingredients 9
Steps:
- Combine balsamic vinegar, honey, lemon juice, and pepper in a small saucepan. Bring to a boil over high heat; reduce to low. Simmer until mixture has reduced down to 1/3 cup, about 15 minutes.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Grill naan until faint char marks appear, 2 to 3 minutes. Spread ricotta cheese over the charred side. Top with peaches and prosciutto. Sprinkle with basil. Drizzle with balsamic reduction.
- Return flatbreads to to the grill. Grill with the cover on, until the cheese is melted and the bottom of the flatbread begins to char, about 7 minutes.
Nutrition Facts : Calories 355.4 calories, Carbohydrate 53.4 g, Cholesterol 32.7 mg, Fat 10.7 g, Fiber 4.1 g, Protein 12.8 g, SaturatedFat 4.1 g, Sodium 625.4 mg, Sugar 30.3 g
GRILLED PIZZA WITH PROSCIUTTO, RICOTTA AND ARUGULA
Store-bought pizza dough is the basis for this super-fast and pretty pizza. It takes just minutes to grill the dough, and then all you have to do is pile on the no-cook toppings. Serve slices as an appetizer or first course, or add a platter of ripe sliced tomatoes to make a light summer meal.
Provided by Food Network Kitchen
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Prepare a grill for medium-high heat. Line a baking sheet with parchment paper.
- Finely grate the zest of the lemon; cut the lemon in half and reserve. Stir together the ricotta, lemon zest, 1/4 teaspoon salt and a few grinds of black pepper. Set aside.
- Divide the pizza dough into 2 balls. Sprinkle the flour on a clean flat surface and roll each ball into an oval about 14 inches long, 6 or 7 inches across and between 1/8 and 1/4 inch thick. Transfer the crusts to the prepared baking sheet. Brush both sides of each crust with olive oil, about 1 tablespoon per side, and lightly sprinkle with salt.
- Lightly oil the grill grates. Grill the crusts until they start to puff and distinct grill marks appear, about 1 minute. Flip and cook until just cooked through, an additional 1 to 2 minutes. Discard the used parchment paper and put the finished crusts on the baking sheet.
- Immediately top each crust evenly with prosciutto. Place small dollops of the ricotta mixture over the prosciutto. Toss the arugula in a bowl with the remaining 1 tablespoon olive oil and the juice of one of the lemon halves (reserve the other half for another use). Season with salt and pepper. Divide the arugula between the pizzas and serve.
GRILLED TOMATO, PROSCIUTTO AND CHEESE PIZZA (USING FRESH DOUGH)
What a super easy recipe for a hot summer day! Fresh pizza dough is made in a snap with the food processor and everything can be made in advance for that last minute cooking. I used to be intimidated trying to grill pizza, but using parchment paper makes this so easy to transfer to a pizza wheel. I don't have a table near my BBQ but did convert a large storage bin as a counter. I placed everything needed to make the pizzas on the bin and placed it beside the BBQ for easy last minute cooking. (so much easier than having to run back and forth to the kitchen!)
Provided by Abby Girl
Categories Yeast Breads
Time 55m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Dough: In a food processor, add the flours, sugar, salt and yeast. Blend until mixed. Combine the water and the olive oil and pour the water into the food processor. Blend for 1-1/2 minutes or until the dough comes away from the bowl. If the dough has not come together, add 1 T at a time until it does come away from the bowl.
- Remove the dough to a oiled bowl and cover the dough with the oil and let rest covered for 1 - 1-1/2 hours. The dough is meant to be very sticky. Remove the dough from the bowl and gently press out some of the air bubbles. Shape into a circle, then cut the dough into 4 equal pieces. Reshape into smooth circles then place on a cookie sheet and cover again for 1/2 hour.
- Cut 4 pieces of parchment paper the size of the pizza. Sprinkle the paper with flour. Using a rolling pin, roll one disk out onto the parchment paper, using a little bit of flour. Sprinkle the top of the dough with a little bit of flour, so that when stacked, the dough does not stick together. Cover with some plastic wrap and chill until ready to use.
- Garlic Oil: In a cold pot, add the olive oil, minced garlic and chili peppers. Bring the heat up to simmer and remove when you hear the garlic starting to sizzle. Remove from heat and let the olive oil infuse with the garlic and chili peppers.
- Tomatoes: Cut the tomatoes in half and seed the tomatoes. Cut into bite size pieces and place in a colander. Sprinkle 3/4 tsp of salt on the tomatoes and let drain for 1/2 hour. Shake the colindar to release any excess juices.
- Cheese: Grate the 2 cheese and combine well.
- To cook: Preheat the grill to medium high. Have all the other ingredients out near the BBQ, ready to cook. Sprinkle a pizza wheel with some flour and transfer one of the pizza to the wheel. Slide the pizza onto the BBQ and return quickly to get another pizza. Large bubbles will appear on the crust, so just poke them down. Watch carefully that the bottoms don't burn, so turn the pizzas around a bit. When ready, they should just have nice grill marks on the bottom. Remove the pizzas to a large cutting board and continue with the other 2 pizzas. When all four are done, brush the un-cooked side of the pizzas with the garlic oil, adding the prosciutto, chopped tomatoes, and cheese. Do not over load the pizzas or they will be soggy and not cook properly. Return to the BBQ and cook for 3 - 4 minutes with the lid down until the cheese is melted. Repeat with the last 2 pizzas.
- Garnish with fresh basil and a drizzle of olive oil.
Nutrition Facts : Calories 919.1, Fat 50.1, SaturatedFat 18.4, Cholesterol 84.6, Sodium 1999.4, Carbohydrate 84.3, Fiber 5.6, Sugar 12.6, Protein 36
PIZZETTE WITH FONTINA, TOMATO, BASIL, AND PROSCIUTTO
Provided by Giada De Laurentiis
Categories Cheese Herb Pork Appetizer Bake Easter Low Cal Spring Prosciutto Fontina Bon Appétit Sugar Conscious Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Makes 16
Number Of Ingredients 7
Steps:
- Preheat oven to 475°F. Lightly sprinkle rimmed baking sheet with flour. Roll out pizza dough on lightly floured surface 1/4-inch thick. Using 2 1/2-inch diameter cookie cutter, cut 16 dough rounds. Arrange rounds on prepared baking sheet. Sprinkle rounds with Fontina cheese, dividing equally. Place 2 tomato quarters on each round, pressing gently into dough. Sprinkle tomatoes with Parmesan cheese. (Can be prepared 2 hours ahead. Cover and chill.)
- Bake pizzette until golden brown, about 12 minutes. Drizzle pizzette with olive oil, then sprinkle with basil and lightly with salt and pepper. Drape prosciutto strips over. Arrange on platter and serve immediately.
GRILLED TOMATO PIZZAS
My husband and I make grilled pizza with a tangy balsamic glaze, and it tastes as if we used a wood-burning oven. -Michele Tungett, Rochester, Illinois
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Dissolve yeast in warm water. Combine 2 tablespoons oil, honey, salt, yeast mixture and 1-1/2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover; let rise in a warm place until doubled, about 1 hour., Punch down dough; divide into 6 portions. On a lightly floured surface, roll each portion into an 8x6-in. rectangle. Place each on a greased piece of foil. Spritz with cooking spray; cover and let rest 10 minutes., In batches, carefully invert crusts onto greased grill rack; peel off foil. Grill, covered, over medium heat until bottom is golden brown, 2-3 minutes. Turn; grill until bottom begins to brown, 1-2 minutes., Remove from grill. Brush tops with remaining oil; top with tomatoes. Grill, covered, until bottom is golden brown and tomatoes are heated through, 1-2 minutes. To serve, add basil, drizzle with glaze and, if desired, top with cheese.
Nutrition Facts : Calories 363 calories, Fat 15g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 115mg sodium, Carbohydrate 53g carbohydrate (15g sugars, Fiber 3g fiber), Protein 6g protein.
GRILLED TOMATOES
Wow the crowd with our recipe for Grilled Tomatoes. Top Grilled Tomatoes with Parmesan and balsamic before they hit the grill for an unbeatable taste!
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 25m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Heat grill to medium heat.
- Place tomatoes, cut sides up, in disposable foil pan. Drizzle with dressing; sprinkle with cheese.
- Place pan on grill grate; cover grill with lid.
- Grill 15 min. or until tomatoes are softened and cheese is lightly browned.
Nutrition Facts : Calories 90, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
GRILLED TOMATO-PEACH PIZZA
This delicious pizza is unique, healthy and easy to make. The fresh flavors make it a perfect appetizer for a summer party. -Scarlett Elrod, Newnan, Georgia
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 16 pieces.
Number Of Ingredients 9
Steps:
- Sprinkle tomatoes with salt; let stand 15 minutes. Drain tomatoes on paper towels and pat dry., Grill peaches on an oiled grill rack, covered, over medium heat or broil 4 in. from heat until peaches have grill marks and are tender, 2-3 minutes on each side, turning once. Remove peaches; cool slightly. Cut into slices., Coat a 15x10x1-in. baking pan with cooking spray; sprinkle with cornmeal. Unroll crust into pan, pressing into a 12x10-in. rectangle. Spritz with cooking spray. Invert crust onto grill. Grill, covered, over medium heat until bottom is lightly browned, 2-3 minutes. Remove from grill, inverting onto baking pan., Layer grilled side of pizza with tomatoes, peaches and cheese. Return pizza to grill. Cook, covered, until crust is lightly browned and cheese is melted, 3-4 minutes, rotating halfway through cooking to ensure an evenly browned crust. Sprinkle with basil and pepper.
Nutrition Facts : Calories 98 calories, Fat 3g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 208mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
GRILLED CHEESE WITH TOMATO
Tricia Curley puts a tasty Italian twist on a lunchtime tradition. The Joliet, Illinois cook's speedy skillet sandwich features mozzarella, tomato slices, oregano and basil.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 1 serving.
Number Of Ingredients 6
Steps:
- Spread butter on one side of each slice of bread. Place one slice, butter side down, in a skillet; top with half of the cheese. Layer with tomato and remaining cheese; sprinkle with oregano and basil. Top with remaining bread, butter side up. Cook over medium heat until golden brown on both sides.
Nutrition Facts :
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- Light a grill, preferably using hardwood charcoal. Set the grill grate 3 to 4 inches above the coals. In a medium bowl, toss the Fontina with the Pecorino Romano cheese.
- Divide the pizza dough into 6 equal pieces; work with 1 piece at a time and keep the rest covered with a towel. On 3 lightly oiled baking sheets, flatten and stretch the dough with your hands to form six 8-inch rounds with 1/16 inch thick; do not make a lip and don't stretch the dough so thinly that it tears. Brush the rounds with olive oil.
- When the grill is hot, working in batches if necessary, gently drape the pizza dough over the hot grate and cook until it puffs slightly, the underside firms up and grill marks appear, about 1 minute. Rotate the dough once and cook for 30 seconds.
- Brush the top of the pizza rounds with oil and flip them over using tongs. Scatter one-sixth of the garlic and cheese over each pizza, followed by 3 heaping tablespoons of chopped tomatoes. Then drizzle each pizza with 1/2 tablespoon of olive oil.
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