Prosciutto Pizza With Arugula And Parmesan Salad Recipes

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.

ARUGULA AND PROSCIUTTO TORTILLA PIZZAS

Steps:

• Preheat oven to 400°F.
• In a medium heavy skillet cook prosciutto and onion in oil over moderate heat, stirring, until onion is softened. Remove skillet from heat and stir in arugula and salt and pepper to taste.
• Arrange flour tortillas on 2 baking sheets and top with arugula mixture and Parmesan.
• Bake pizzas on upper and lower racks of oven, switching positions of baking sheets halfway through baking, until edges are golden, about 10 minutes.

PROSCIUTTO PIZZA WITH ARUGULA AND PARMESAN SALAD

Steps:

• Heat 3 tablespoons of the oil in a small saucepan over medium-high heat. When oil is hot, add the fresh herbs and garlic, remove from heat and allow oil to steep for 30 minutes. Meanwhile, heat grill to medium heat as described in the instructions on preceding pages. Combine the yeast, water and 1 tablespoon oil in the bowl of a stand mixer; set aside for 10 minutes. Add the flours and salt to the bowl and knead with dough hook for 6 minutes, or until the dough is smooth and elastic. (If kneading by hand, work the dough for 10 minutes.) Remove dough from bowl, rub the bowl with oil, return the dough to the bowl and cover with plastic wrap. Let rise in a warm, draft-free place until doubled in volume, 1½ to 2 hours. Divide the dough into 4 equal pieces and then roll each into an 8-inch round on a lightly floured surface. Stack between sheets of parchment or wax paper on a small baking sheet and set aside. When the grill is ready, sprinkle the pizza peel with a generous pinch of cornmeal. Put a dough round on the peel and then slide it onto the grill with a quick jerk. Cook until bubbles form and the underside is golden brown, about 2 minutes. Flip dough with a spatula or tongs, brush liberally with infused oil, making sure none of the oil drips into the fire and causes flare-ups. Top with a fourth of the prosciutto and grill until the crust is browned on bottom, about 2 minutes more. Repeat with remaining dough, oil and prosciutto. (You can finish grilling one pizza while starting another dough round at the same time. Transfer finished pizzas to a baking sheet and cover loosely with foil while grilling remaining pizzas.) Toss the arugula, lemon juice and remaining tablespoon of olive oil in a large salad bowl. Season with salt and pepper. Top each pizza with a glorious mound of arugula, sprinkle with parmesan cheese and serve.

PIZZA BIANCA WITH PROSCIUTTO, ARUGULA, AND PARMESAN

Steps:

• Line a baking sheet with parchment paper; on a lightly floured surface, unfold pastry sheet and gently roll out to a 14 x 12 inch rectangle.
• Transfer pastry to baking sheet and prick all over with a fork; chill pastry, covered, at least 30 minutes and up to 1 day.
• Preheat oven to 400°.
• Drizzle puff pastry with 2 tablespoons olive oil; bake pastry in the middle of oven until deep golden, about 18-20 minutes.
• Layer the arugula, prosciutto slices, and parmesan cheese over the puff pastry; season with salt and pepper.
• Bake pizza 5 minutes longer until cheese is just beginning to melt.
• Cut into squares and serve, drizzling each piece with 1/2 tablespoon or the remaining olive oil.