PROSCIUTTO MOZZARELLA PIZZA
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 30m
Yield Makes one 9-by-13-inch pie
Number Of Ingredients 6
Steps:
- Preheat oven to 475 degrees. Form dough (as directed in Basic Pizza Dough recipe) in a 9-by-13-inch rimmed baking sheet. Cover with mozzarella in an even layer. Sprinkle with pepper.
- Bake until cooked through, crust is golden on edges and bottom, and cheese is golden-brown in spots, about 20 minutes.
- Remove from oven. Immediately arrange prosciutto slices in even intervals across pie. Using a metal spatula, slide pie onto a cutting board. Drizzle with oil and sprinkle with salt. Slice into 6 pieces and serve.
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
ARUGULA-PROSCIUTTO PIZZA
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 14
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.
Nutrition Facts : Calories 642, Fat 34 grams, SaturatedFat 10 grams, Cholesterol 41 milligrams, Sodium 1136 milligrams, Carbohydrate 63 grams, Fiber 3 grams, Protein 29 grams
MOZZARELLA AND PROSCIUTTO PIZZA WITH BALSAMIC ONIONS
Categories Onion Bake Vinegar Mozzarella Parmesan Bell Pepper Prosciutto Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 21
Steps:
- For dough:
- Mix flour and salt in large bowl. Place 1/2 cup warm water in small bowl. Sprinkle yeast over water and stir to blend. Let stand until dissolved, about 10 minutes. Pour yeast mixture into bowl with flour. Add oil and honey. Using flexible spatula, stir until coarse dough forms. Knead dough in bowl with 1 hand until smooth and elastic, about 6 minutes. Cover bowl; let dough stand 30 minutes. Refrigerate dough in bowl, still covered, at least 2 hours (dough will rise very little). (Can be made 2 days ahead; keep refrigerated.)
- For toppings:
- Heat 2 tablespoons oil in heavy medium skillet over medium-high heat. Add onion and sauté until golden, about 12 minutes. Add vinegar and Worcestershire sauce. Reduce heat to medium-low; simmer until liquid cooks away and onion is very tender, about 4 minutes; season onion with salt and pepper.
- Heat remaining 1/2 cup oil in heavy small skillet over medium-low heat. Add garlic and sauté just until garlic begins to brown, about 4 minutes. Using slotted spoon, transfer garlic to custard cup. Pour oil into separate small bowl.
- Char bell pepper over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and slice thinly. (Onion, garlic, garlic oil, and pepper can be made 1 day ahead. Cover separately; chill.)
- For baking:
- Place chilled dough ball on work surface. Cover with plastic wrap; let stand at room temperature until malleable, about 1 hour.
- Position rack in bottom third of oven. Place heavy large baking sheet on rack (invert sheet if rimmed). Preheat oven to 500°F at least 30 minutes. Roll out dough on lightly floured surface to 12-inch round, allowing dough to rest a few minutes if it springs back. Sprinkle flour on pizza paddle or another rimless baking sheet. Slide under dough. Brush 1 tablespoon reserved garlic oil over dough, leaving 1/2-inch plain border. Sprinkle with mozzarella, then reserved garlic and balsamic onion. Top with pepper strips in spoke pattern. Sprinkle with Parmesan. Slide knife under dough to loosen from paddle, if sticking.
- Position paddle at far edge of hot baking sheet in oven. Tilt paddle and pull back slowly, allowing pizza to slide onto sheet. Bake 6 minutes. Rotate pizza half a turn. Bake until crust is deep brown, about 6 minutes longer. Arrange prosciutto atop pizza. Bake until prosciutto softens, about 30 seconds. Using paddle, transfer pizza to board. Sprinkle with thyme. Cut into 8 wedges. Serve, passing more vinegar and garlic oil separately.
MORTADELLA-AND-MOZZARELLA PIZZA
Rich, milky fresh mozzarella is the ideal complement for garlicky mortadella on this pizza. A sprinkling of red-pepper flakes before serving adds a welcome dose of heat.
Provided by Martha Stewart
Categories Dinner Recipes
Yield Makes one 12-inch pizza
Number Of Ingredients 7
Steps:
- Place a pizza stone on floor of gas oven (remove racks) or bottom rack of electric oven. Preheat oven to at least 500 degrees for 1 hour.
- Meanwhile, arrange cheese evenly over dough, leaving a 1-inch border. Top with mortadella, garlic, and thyme. Drizzle with oil.
- Switch oven to broiler setting. Align edge of peel with edge of stone. Tilt peel, jerking it gently to move pizza. When edge of pizza touches stone, quickly pull back peel to transfer pizza to stone. (Do not move pizza.) Broil until bubbles begin to form in crust, 3 to 4 minutes. Reduce temperature to 500 degrees; bake until crust is crisp and golden brown, 6 to 8 minutes more. (If not using broiler, bake pizza 10 to 15 minutes total.) Remove pizza from oven using peel. Drizzle with more oil and sprinkle with red-pepper flakes. Slice and serve.
PROSCIUTTO, MOZZARELLA AND FIG PIZZA
A quintessential flavor combination on a simple-to-make pizza base. It is good to make several of these bases in one go and then freeze them, so that next time pizza is on the menu, a base can be quickly defrosted and finished with toppings.
Provided by Lorraine Pascale
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Mix the flour, salt, and yeast together in a large bowl and make a well in the middle. In a pitcher, mix the water and oil together, then pour this into the well of the flour mixture and mix to make a soft but not sticky dough. Knead for 10 minutes by hand on a lightly floured counter or for 5 minutes in an electric mixer fitted with a dough hook. Bring the dough together to a smooth flat ball and place on a large, lightly floured baking sheet. Roll it out as flat as you can. Cover the pizza dough loosely with oiled plastic wrap, making sure it is airtight. Let stand in a warm but not hot place for 30 to 40 minutes.
- Preheat the oven to 425 degrees F (220 degrees C). Remove the plastic wrap from the dough and roll out to a 12in (30cm) circle to knock some air out, then prick holes all over the dough with a fork. Spread over the tomato paste, leaving a 1 in (2.5cm) border, followed by the mozzarella, prosciutto, and half the figs. Drizzle with oil and season with salt and pepper. Bake in the oven for 15 to 20 minutes, or until the bread is crisp and golden brown and the cheese has melted. Scatter basil over the top and arrange the remaining figs on the pizza. Drizzle with oil. Serve at the center of the table so everyone can rip off their piece of Italian gold.
ARUGULA-PROSCIUTTO FLATBREAD PIZZAS
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat a grill to medium. Lightly brush the lavash with olive oil, then grill until marked on the bottom, about 2 minutes. Flip the bread and immediately top with the fontina. Continue grilling until the cheese melts, about 2 minutes. Transfer to a platter and top with the prosciutto.
- Combine the arugula, fennel, parsley and red onion in a large bowl. Drizzle with the vinegar and 1 tablespoon olive oil; season with salt and pepper and toss. Pile on top of the pizzas; sprinkle with the gorgonzola.
Nutrition Facts : Calories 450 calorie, Fat 25 grams, SaturatedFat 11 grams, Cholesterol 70 milligrams, Sodium 1220 milligrams, Carbohydrate 33 grams, Fiber 4 grams, Protein 24 grams
PIZZA WITH MORTADELLA AND PROSCIUTTO
Pizza with fresh mozzarella, cured meats, hot Fresno chiles, and Parmesan is grilled and ready to eat in just minutes.
Provided by TNT's On the Menu
Categories TNT's On the Menu
Yield 4
Number Of Ingredients 8
Steps:
- Using, hand-tossed pizza dough, place on a hot grill for approximately 3 to 4 minutes until the bottom is firm.
- Turn it over and brush with olive oil; sprinkle with salt and pepper.
- Place mortadella and prosciutto on the pizza. Then top with thinly sliced fresno peppers and shaved parmesan cheese.
- Grill until cheese is melted (about 5 minutes).
Nutrition Facts : Calories 296.4 calories, Carbohydrate 34.7 g, Cholesterol 16.9 mg, Fat 11.8 g, Fiber 1.1 g, Protein 11.6 g, SaturatedFat 3.2 g, Sodium 821.3 mg, Sugar 4.1 g
More about "pizza with mortadella and prosciutto recipes"
PROSCIUTTO PIZZA RECIPE - THE SPRUCE EATS
From thespruceeats.com
3.3/5 (22)Total Time 25 minsCategory Lunch, DinnerCalories 607 per serving
PROSCIUTTO MOZZARELLA PIZZA - AIMEE MARS
From aimeemars.com
MORTADELLA AND PISTACHIO PIZZA RECIPE | JAMES BEARD …
From jamesbeard.org
MORTADELLA, RICOTTA AND PISTACHIO PESTO PIZZA - MANGIA …
From mangiabedda.com
RECIPE: BAKE STORE-BOUGHT PIZZA DOUGH WITH CHEESE AND …
From bostonglobe.com
MASCARPONE, PROSCIUTTO AND ROCKET PIZZA RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
BEST PESTO PIZZA WITH ARUGULA AND PROSCIUTTO RECIPE - THE PIONEER …
From thepioneerwoman.com
POACHED PEAR & PROSCIUTTO PIZZA RECIPE WITH ARUGULA - MORTADELLA …
From mortadellahead.com
MORTADELLA AND PISTACHIO PIZZA - PIZZA TODAY
From pizzatoday.com
PIZZA WITH PROSCIUTTO, MOZZARELLA DI BUFALA AND FRESH BASIL
From marcangelofoods.com
PROSCIUTTO, MOZZARELLA AND FIG PIZZA RECIPE - BBC FOOD
From bbc.co.uk
5-MINUTE FLATBREAD PIZZA WITH PROSCIUTTO, ARUGULA, AND MOZZARELLA …
From seriouseats.com
CARAMELIZED ONION & PROSCIUTTO PIZZA - THE PIONEER …
From thepioneerwoman.com
PROSCIUTTO, ARUGULA, AND PARMESAN PIZZA RECIPE - KING ARTHUR BAKING
From kingarthurbaking.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love