PROSCIUTTO-ARTICHOKE PIZZA
Salty prosciutto and briny artichoke hearts are baked atop a flavorful, premade frozen Margherita pizza for a tasty alternative to traditional higher-carb pizzas. Cut into small 2-inch squares for the perfect appetizer.
Provided by France C
Categories Meat and Poultry Recipes Pork
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Remove the plastic wrapping and cardboard from pizza and place on a clean surface. Top with prosciutto, artichokes, garlic, and red pepper flakes.
- Place pizza in the preheated oven, either on a baking sheet or directly on the rack, and bake for 13 to 15 minutes.
- Remove from the oven and top with Parmesan cheese.
Nutrition Facts : Calories 261.1 calories, Carbohydrate 21.7 g, Cholesterol 36.9 mg, Fat 14.6 g, Fiber 2.4 g, Protein 11.6 g, SaturatedFat 5.1 g, Sodium 664.9 mg, Sugar 1.1 g
ROASTED GARLIC, ARTICHOKE AND PROSCIUTTO PIZZA
A nice change from pizza with tomato sauce. Can be used as a main course or as an appetizer. (Prep time does not include roasting garlic, which can take 1hr. - I buy this "ready roasted" at the deli)
Provided by Lambkyns
Categories Cheese
Time 25m
Yield 12 appetizers, 2-3 serving(s)
Number Of Ingredients 6
Steps:
- --PIZZA--.
- Spread garlic on dough.
- Top with 1/2 cup Asiago cheese and all of the proscuitto.
- Arrange artichoke hearts on top.
- Sprinkle with remaining cheese.
- Bake at 400F until cheese melts and begins to bubble (10 to 15 min).
- **ROASTEDGARLIC**.
- Cut top off pointed end of garlic bulbs.
- Place on shiny side of aluminum foil and wrap.
- Bake at 400F for 1 hour or until tender.
- Puree or mash (can be frozen up to 3 months).
Nutrition Facts : Calories 121.9, Fat 0.4, SaturatedFat 0.1, Sodium 659.5, Carbohydrate 27.2, Fiber 11.1, Sugar 2.1, Protein 7.9
GRILLED ARTICHOKE-MUSHROOM PIZZA
We live on a lake and entertain lots of family and friends. This became one of our favorite summer meals because we're always looking for something new to cook on the grill. -Brenda Waters, Clarkesville, Georgia
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Brush crust with oil. Spread spaghetti sauce over crust to within 1 in. of edges. Top with tomatoes, mushrooms, artichokes and olives if desired. Sprinkle with cheeses., Grill pizza, covered, over medium indirect heat for 12-15 minutes or until cheese is melted and crust is lightly browned. Sprinkle with herbs during the last 5 minutes of cooking. Let stand for 5 minutes before slicing.
Nutrition Facts : Calories 283 calories, Fat 10g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 712mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 1g fiber), Protein 14g protein. Diabetic Exchanges
LEEK, MUSHROOM, AND PROSCIUTTO PIZZA
Fontina cheese adds a lot of flavor, but if you can't find it, use whole-milk mozzarella.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 30m
Yield Makes one 12-inch pizza
Number Of Ingredients 8
Steps:
- Preheat oven to 500 degrees. Melt butter in a medium skillet; saute leek over medium-high heat, stirring occasionally, until tender and starting to color, 3 to 4 minutes. Add mushrooms; saute until tender, about 2 minutes. Season with 1/4 teaspoon salt and a pinch of pepper.
- Brush a 12-inch cast-iron pan with 1 teaspoon oil. Press dough flat in skillet, spreading to edge (if it retracts, let rest 5 minutes before continuing). Brush a 1-inch border around edge with another teaspoon oil. Sprinkle 1 cup fontina over dough. Top with leek mixture and remaining cup cheese.
- Cook over medium-high heat until bottom of crust is golden brown, 4 to 5 minutes. Transfer to oven, and bake until edge of crust is golden brown and dough is cooked through, about 10 minutes. Drape prosciutto over pizza.
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- Heat a 12-inch nonstick skillet over medium-high heat. Coat pan with cooking spray. Add mushrooms and shallots to pan; sauté 7 minutes or until mushrooms are tender. Add garlic and thyme; sauté 1 minute. Stir in vinegar; remove from heat.
- Place the crust on a baking sheet. Spread mushroom mixture evenly over crust; sprinkle evenly with prosciutto and fontina cheese. Bake at 450° for 6 minutes or until cheese melts.
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