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
FIG-PROSCIUTTO PIZZA WITH ARUGULA
Provided by Ree Drummond : Food Network
Time 1h35m
Yield 8 servings
Number Of Ingredients 12
Steps:
- For the crust: Sprinkle the yeast over 3/4 cup warm (not lukewarm) water in a bowl.
- In a stand mixer with the paddle attachment, add the flour and salt and, with the mixer running on low speed, drizzle in the olive oil. Keep going until it's mixed through. Next, pour in the yeast/water mixture and mix until just combined.
- Coat a separate mixing bowl with a light drizzle of olive oil, tip the dough in and form it into a ball. Toss to coat the dough ball in the olive oil, then cover the bowl tightly with plastic wrap and allow the dough to rise for at least an hour, or up to 3 or 4 days.
- Preheat the oven to 500 degrees F. Arrange the oven rack in the lowest position.
- For the topping: Roll out the pizza dough on a lightly floured surface as thinly as possible Dough should be roughly 17 by 10 inches. Place on a large baking sheet. Drizzle lightly with the olive oil and sprinkle lightly with salt. Spread the fig spread all over the surface of the dough. Lay the slices of mozzarella all over the surface of the pizza crust. Sprinkle lightly with salt and pepper. Bake the pizza until the crust is golden and the cheese is bubbly, 12 to 15 minutes.
- Remove from the oven and immediately drape the prosciutto slices over the hot pizza. Sprinkle generously with the arugula and Parmesan shavings. Cut into wedges or squares and serve immediately!
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 PESTO PIZZA
I developed this prosciutto pesto pizza for my young grandson who hasn't acquired a taste for veggies yet. He scarfs it up and doesn't even notice the edamame. It's also a hit with my other grandkids and nieces-not to mention all of their parents! -Don Manzagol, Campbell, California
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 400°. Unroll and press dough onto bottom of a greased 15x10x1-in. baking pan. Spread pesto over pizza dough; sprinkle with cheese, prosciutto, edamame and almonds. Bake until cheese is melted and crust is golden brown, 15-18 minutes.
Nutrition Facts : Calories 419 calories, Fat 25g fat (10g saturated fat), Cholesterol 46mg cholesterol, Sodium 922mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 2g fiber), Protein 21g protein.
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
PROSCIUTTO PIZZA
How to make authentic Italian prosciutto pizza at home
Provided by Balazs Szilagyi
Categories Main Course
Time 40m
Number Of Ingredients 7
Steps:
- Preheat your oven to the highest heat possible.
- Form a ball from the pizza dough. Start by making a circular motion with the palm of your hand, with some pressure. Then release the pressure gradually until you get a nice ball shape. Put your pizza dough balls on a lightly floured work surface. Dust them with some more flour, and let them proof covered with a kitchen towel for another 15 minutes.
- Shape your dough to form a large, thin disk and place it in a pizza pan.
- Put your tomato purée (passata) on top of your pizza dough, in the middle. With a back of a spoon or a ladle, using circular motions towards the edges, make sure the tomato covers your pizza dough. Leave an edge about 1 inch (2-3 cm) thick.
- Drizzle a few drops of extra virgin olive oil and sprinkle some dried oregano and salt.
- Add your mozzarella cheese. Just tear it in bite size pieces, and place them over the tomato sauce.
- Put your prosciutto slices on your pizza. Make sure to cover it all, except the edges.
- Transfer your prosciutto pizza into the oven. Bake for 10 minutes, or until the edges are slightly browned.
CAULIFLOWER PROSCIUTTO PIZZA
I had something like this at one of my favorite restaurants and decided to make a variation of it at home. Everybody really enjoyed it. I hope you do too. For extra spice add spicy garlic and/or red pepper flakes.
Provided by kermit82
Categories Meat and Poultry Recipes Pork
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Toss cauliflower, olive oil, garlic, salt, pepper, and red pepper flakes together in a bowl until evenly coated; spread onto a baking sheet.
- Bake in the preheated oven for 15 minutes. Stir cauliflower mixture and continue baking until tender, 10 to 15 more minutes.
- Grease a separate baking sheet. Spread pizza dough onto prepared baking sheet.
- Bake pizza crust for 5 minutes. Top crust with cauliflower mixture, mozzarella cheese, Parmesan cheese, prosciutto slices, and red pepper flakes. Bake until crust is lightly browned and cheeses are melted, 8 to 10 more minutes.
Nutrition Facts : Calories 440.6 calories, Carbohydrate 38.5 g, Cholesterol 43.5 mg, Fat 22.1 g, Fiber 3.4 g, Protein 21.9 g, SaturatedFat 7.6 g, Sodium 1111.9 mg, Sugar 6.2 g
PROSCIUTTO AND ARUGULA PIZZA
This recipe was brought to us by chef and restaurateur Pino Luongo.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 5
Steps:
- Preheat oven to 500 degrees. Lightly oil two 14-inch pizza pans; set aside.
- Divide dough in half. Cover one half with plastic wrap while working with the other. Working on a lightly floured surface, use fingers to flatten and stretch half the dough into a rough 8-inch circle. Transfer to one of the prepared pans or onto a pizza peel. Continue pressing dough outward until it just fits inside rim of pan or reaches almost to the edge of the stone. Dough should be less than 1/4 inch thick. Drizzle with olive oil. Repeat with remaining dough.
- Sprinkle each pizza with half the mozzarella. Transfer both to oven, and bake until golden and crusty, 20 to 25 minutes. Remove from oven, and top with prosciutto and arugula. Drizzle with olive oil. Serve immediately.
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