Arugula And Walnut Pizza Recipes

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PIZZA WITH MUSHROOMS, GOAT CHEESE, ARUGULA AND WALNUTS



Pizza With Mushrooms, Goat Cheese, Arugula and Walnuts image

Eating this dish is like eating a salad and a pizza at the same time.

Provided by Martha Rose Shulman

Categories     dinner, pizza and calzones, main course

Time 45m

Yield One 12 to 14-inch pizza

Number Of Ingredients 11

1/2 recipe whole wheat pizza dough (see recipe)
2 tablespoons extra virgin olive oil
1/2 pound mushrooms, trimmed, cleaned and sliced
Salt
freshly ground pepper to taste
1 teaspoon fresh thyme leaves
4 ounces goat cheese
4 walnuts, shelled and chopped
About 1 heaped cup arugula leaves
1/4 teaspoon balsamic vinegar
1 teaspoon walnut oil

Steps:

  • Preheat the oven to 450 degrees with a baking stone inside, if available. Roll out the dough to fit a 12- to 14-inch pizza pan.
  • Heat 1 tablespoon of the olive oil over medium-high heat in a large, heavy skillet, and add the mushrooms. Cook, stirring, until the mushrooms are tender and moist, four to five minutes. Season with salt and pepper, and remove from the heat.
  • Crumble the goat cheese into a bowl, add the walnuts and lightly toss together.
  • Brush the dough with 2 teaspoons of the remaining olive oil, and top with the mushrooms. Sprinkle on the thyme, and place in the oven. Bake 10 minutes. Remove from the oven, sprinkle the goat cheese and walnuts over the crust, and return to the oven for five to 10 minutes, until the crust is nicely browned and the cheese has softened. Remove from the heat.
  • Toss the arugula with the remaining teaspoon of olive oil, the balsamic vinegar and the walnut oil. Scatter it over the pizza, and serve.

Nutrition Facts : @context http, Calories 1052, UnsaturatedFat 44 grams, Carbohydrate 69 grams, Fat 71 grams, Fiber 7 grams, Protein 41 grams, SaturatedFat 23 grams, Sodium 1238 milligrams, Sugar 6 grams

ARUGULA AND WALNUT PIZZA



Arugula and Walnut Pizza image

Make and share this Arugula and Walnut Pizza recipe from Food.com.

Provided by Debbwl

Categories     Nuts

Time 22m

Yield 4 serving(s)

Number Of Ingredients 7

1 tablespoon olive oil
1 -2 garlic clove, minced
Boboli whole wheat pizza crust
2 cups baby arugula, rough chopped (not to tiny)
4 ounces goat cheese, chunked (not to tiny)
1/2 cup walnuts, rough chopped (not to tiny)
1 -1 1/2 tablespoon balsamic vinegar

Steps:

  • Pre heat oven to 450°F.
  • Mix olive oil and garlic in a small bowl and let sit for 5 - 10 minutes for flavors to blend.
  • Brush pizza crust with garlic oil, spread arugula over top fallowed by the goat cheese and walnuts.
  • Bake 10-14 minutes. (use a pizza pan or cookie sheet for softer crust and for crispier crust bake directly on oven rack).
  • Sprinkle baked pizza with 1 to 1 1/2 tablespoons balsamic vinegar (careful to use just a light drizzle).
  • Slice and enjoy.

ARUGULA AND PROSCIUTTO PIZZA WITH CARAMELIZED ONIONS, RICOTTA, AND BALSAMIC GLAZE



Arugula and Prosciutto Pizza with Caramelized Onions, Ricotta, and Balsamic Glaze image

Provided by Food Network

Categories     main-dish

Time 1h45m

Yield Makes 1 pizza, to serve 4

Number Of Ingredients 21

1 tablespoon unsalted butter
1/2 yellow onion, thinly sliced
Homemade Pizza Dough (recipe follows), prepared through step 10
All-purpose flour, for dusting
1 tablespoon olive oil, plus more as needed
3/4 cup ricotta cheese
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter, melted
1 garlic clove, minced or 1 teaspoon garlic powder
3 to 4 slices prosciutto
1 cup baby arugula
2 tablespoons balsamic glaze
Parmesan cheese, shaved
1 1/4 teaspoons active dry yeast
1/2 teaspoon sugar
1/4 cup warm water (95° to 110°F)
3 1/2 cups bread flour
2 teaspoons kosher salt
1/2 cup olive oil
1 cup plus 1 tablespoon room-temperature water
Cooking spray

Steps:

  • Preheat the oven to 500°F. Place a 12-inch cast-iron skillet in the oven to preheat for 15 to 20 minutes.
  • Meanwhile, in another large cast-iron skillet, melt the butter over medium-low heat until it bubbles. Add the onions and sauté, stirring occasionally, until golden brown, 20 to 25 minutes.
  • Stretch the pizza dough out into a 12-inch round. In the preheated cast-iron skillet, drizzle some oil, then add the dough round.
  • Drizzle with 1 tablespoon of oil. Spread the ricotta on top and season with salt and pepper. Bake until golden, 10 to 15 minutes.
  • When the pizza comes out, mix the melted butter, garlic, and a pinch of salt. Brush it along the crust of the pizza. Tear the prosciutto into small pieces or strips and place on top. Top with the arugula and caramelized onions. Drizzle with olive oil and balsamic glaze, then top with shaved Parmesan cheese.
  • Transfer to a cutting board and cut into 8 slices to serve.
  • In a small bowl, stir together the yeast, sugar, and warm water. Let stand until foamy, about 5 minutes.
  • Add the flour to the bowl of a stand mixer fitted with the dough hook. Sprinkle the salt over the flour and mix on low speed for 15 seconds to distribute the salt.
  • Add the olive oil, room-temperature water, and yeast mixture and mix on low speed for 1 to 2 minutes, then increase the speed to medium and mix until a ball of dough forms, about 5 minutes.
  • Spray a medium bowl lightly with cooking spray. Shape the dough into a ball and set it in the bowl seam side down. Cover the bowl with plastic wrap and place in a warm area until doubled in size, about 1 hour.
  • When the dough is almost risen, place a cast-iron pizza stone on the center rack of the oven and preheat the oven to 500°F.
  • When the dough has risen, remove the plastic wrap and push down on the dough to release the gases and bubbles. Shape it into a ball. (If using the dough later, cover with plastic wrap and place in the refrigerator for up to 12 hours. The dough will slowly proof during that time. Once you're ready to use it, set it out for 30 minutes to come to room temperature.)
  • Spread a piece of parchment paper about 1 1/2-feet long on a work surface. Stretch the dough into a 14-inch round on the parchment.
  • Top with your favorite toppings. Carefully pull the oven rack with the pizza stone halfway out of the oven and transfer the parchment and pizza dough to the stone.
  • Bake until the crust is golden, 13 to 15 minutes. Transfer the pizza to a cutting board and cut into 8 slices to serve.

PIZZA WITH ARUGULA AND MOZZARELLA



Pizza with Arugula and Mozzarella image

Provided by Food Network

Number Of Ingredients 13

1/4 Pizza Dough (recipe follows)
Cornmeal for sprinkling
8 slices fresh mozzarella, each one about 1/4 inch thick and 1 1/2 inches in diameter
1/4 teaspoon coarse salt
1/2 cup very firmly packed fresh arugula
1 1/2 teaspoons extra-virgin olive oil
1/2 cup milk, at room temperature
1 cup water, almost hot to the touch (about 125 degrees)
2 tablespoon dry yeast or 1 1/2 ounce fresh yeast
2 2/3 cups sifted Tipo 00 flour or cake flour
1/3 cup sifted all-purpose flour
3/4 teaspoon fine salt
Olive oil for oiling the bowl

Steps:

  • Pre-heat oven with pizza stone in it to 525 degrees. Shape a pizza, and let it rise a second time. When ready to cook, sprinkle a pizza peel with cornmeal. Carefully place the pizza on the paddle. Inside the rim, arrange the mozzarella slices evenly. Sprinkle with 1/8 teaspoon of the coarse salt. Sprinkle cornmeal on pizza stone in oven. Slide pizza onto pizza stone. Bake 6 minutes. (If a softer crust is desired, dab rim with moistened brush after 3 minutes, and then cook 3 minutes more.) Remove, and immediately scatter the arugula on the cheese. Sprinkle on the remaining 1/8 teaspoon of coarse salt. Drizzle oil over all and serve immediately.
  • In a small bowl or coffee cup mix together the milk and water. Sprinkle in the dry yeast, or crumble the fresh yeast in your hand and mix it into the liquid. Stir once, and let sit in a warm place until there is considerable foam on the top, about 10 to 20 minutes. (If your mixture doesn't foam up at least a little, the yeast wasn't fresh. Buy more and start over.) In a large bowl combine the sifted flours with the salt. Mix well. Spill the foaming yeast mixture into the bowl and, working with a wooden spoon, mix together rapidly. Smooth out as many yeast clumps as possible during this stage. Your dough at this point will be very wet. Dust a work surface with flour. Add a little flour, about 1/4 cup, to the dough in the mixing bowl. This should enable you to scrape the dough together and place it on the floured surface. Add more flour if necessary. Begin kneading the dough on the work surface with your hands and adding Tipo 00 flour or cake flour, 1/4 cup at first, less and less as you proceed. While you are kneading, at first the dough will probably stick to the work surface and your hands. Don't worry. Keep kneading and adding more flour. But don't lose patience and add too much. Add slowly. The goal is to create dough that is just past sticky; in fact, when it is finished, it should be threatening to stick to the work surface. You may even want to work with a spatula to remove the dough from the surface if it sticks slightly. All-together, kneading time should be about 10 minutes, until the dough is smooth, silky, and just past stickiness. Do not end up with very dry, very stable dough. Lightly oil the bottom of a large bowl with the olive oil. Form the dough into a ball. Place the dough in the bowl, and cover tightly with plastic wrap. Place the bowl in a spot that's room temperature, neither warm nor cool. In 2 hours or so, the dough should double in size. Cut the dough into 4 quarters. Place 1 quarter on a floured surface, pulling it gently into a round as you place it on the surface. Your goal is a round pizza that is 6 to 7 inches in diameter, approximately 1/4-inch thick, except at the rim where it should be about 3/8 inch thick. Use one of the following means to achieve this: * Pull it from the outer edges until the desired shape is reached. * Working it with your fingertips, push toward the rim, until the center is 1/4 inch thick and the rim is 3/8 inch thick. * Do it pizzeria style by placing the dough on your 2 fists, and revolving it on your fists until it has widened to the desired shape (be careful not to tear the dough at the center). * Use these techniques in combination.
  • Do not roll your dough out. Don't worry if your pizza isn't perfectly round; there's much to be said for rusticity. If your pizza doesn't have much of a rim, use your fingertips to crimp the dough and build a small one around the circumference; this is called the cornicione. If your pizza dough has a tear in it, transplant a small piece of dough, smoothing it in. Run a wide spatula under the pizza to make sure you'll be able to move it easily off the surface later; add extra flour underneath if it's sticking. Repeat this process until all 4 pizzas are shaped. Place towels loosely over the pizzas as soon as they're shaped. Let each pizza rest for at least 10 minutes and up to 60 minutes before cooking. The pizzas should puff very slightly.

ARUGULA PIZZA



Arugula Pizza image

This pizza is great served as an appetizer when family or friends get together. My girlfriends and I love it because it has that sophisticated gourmet touch, and it's healthy, too! This also serves 4 for a main course. -Annette Riva, Naperville, Illinois

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 16 pieces.

Number Of Ingredients 6

1/2 cup pizza sauce
1 prebaked 12-inch pizza crust (14 ounces)
1 cup shaved Parmesan cheese
3 ounces thinly sliced prosciutto
2 cups fresh arugula
Additional fresh arugula, optional

Steps:

  • Preheat oven to 425°. Spread sauce over pizza crust. Layer with 1/2 cup Parmesan cheese, prosciutto and arugula; top with remaining cheese. Bake directly on oven rack until edges are lightly browned, 10-12 minutes. Cut into small squares. If desired, top with more arugula.

Nutrition Facts : Calories 204 calories, Fat 7g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 689mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 1g fiber), Protein 12g protein.

ARUGULA & MUSHROOM BREAKFAST PIZZA



Arugula & Mushroom Breakfast Pizza image

It's a challenge to be creative with breakfast every morning, and I like to come up with fun foods the kids will love. This is a great recipe for the kids to join in and help make for breakfast. You can also make and freeze it before you add the eggs, then finish baking another day. -Melissa Pelkey Hass, Waleska, Georgia

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 6 servings.

Number Of Ingredients 12

1 prebaked 12-inch thin whole wheat pizza crust
3/4 cup reduced-fat ricotta cheese
1 teaspoon garlic powder
1 teaspoon paprika, divided
1 cup sliced baby portobello mushrooms
1/2 cup julienned soft sun-dried tomatoes (not packed in oil)
3 cups fresh arugula or baby spinach
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1/4 teaspoon salt, divided
1/4 teaspoon pepper, divided
6 large eggs

Steps:

  • Preheat oven to 450°. Place crust on a pizza pan. Spread with ricotta cheese; sprinkle with garlic powder and 1/2 teaspoon paprika. Top with mushrooms and tomatoes., With clean hands, massage arugula with vinegar, oil and 1/8 teaspoon each salt and pepper until softened; arrange over pizza., Using a spoon, make 6 indentations in arugula; carefully break an egg into each. Sprinkle with the remaining paprika, salt and pepper. Bake until egg whites are completely set and yolks begin to thicken but are not hard, 12-15 minutes.

Nutrition Facts : Calories 299 calories, Fat 13g fat (4g saturated fat), Cholesterol 194mg cholesterol, Sodium 464mg sodium, Carbohydrate 31g carbohydrate (8g sugars, Fiber 5g fiber), Protein 15g protein. Diabetic Exchanges

ARUGULA AND WALNUT PESTO



Arugula and Walnut Pesto image

The strong, meaty flavor of the walnuts balances out the astringency of the arugula, a good blend of flavors.

Provided by Mercy

Categories     Sauces

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

2 cups of packed arugula leaves
1/2 cup walnuts
1/2 cup fresh parmesan cheese
1/2 cup extra virgin olive oil
6 garlic cloves, unpeeled
1/2 garlic clove, peeled and minced

Steps:

  • Brown 6 garlic cloves with their peels on in a skillet over medium high heat until the garlic is lightly browned in places, about 10 minutes. Remove the garlic from the pan, cool, and remove the skins.
  • Toast the nuts in a pan over medium heat until lightly brown, or heat in a microwave on high heat for a minute or two until you get that roasted flavor. In our microwave it takes 2 minutes.
  • Combine the arugula, walnuts, roasted and raw garlic into a food processor. Pulse while drizzling the olive oil into the processor. Remove the mixture from the processor and put it into a bowl. Stir in the Parmesan cheese.
  • Because the pesto is so dependent on the individual ingredients, and the strength of the ingredients depends on the season or variety, test it and add more of the ingredients to taste.
  • Mix with freshly prepared pasta of your choice. You may need to add a little bit of water or more olive oil to mix the pesto more evenly with the pasta.
  • Makes enough pesto sauce for an ample serving of pasta for four people.

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From myrecipes.com


PEAR AND WALNUT FLATBREAD WITH GORGONZOLA, ARUGULA AND ... - USA …
Add thinly sliced onions, stirring frequently until translucent and fragrant. Add thinly sliced pears to the skillet to soften just slightly – about 2 minutes. Place onions and pear slices on flatbread, add crumbled gorgonzola and chopped walnuts. Bake pizza at 400ºF for 10 minutes. Top with arugula and finish with balsamic glaze.
From usapears.org


ARUGULA PESTO PIZZA WITH HERBED RICOTTA - COOK NOURISH BLISS
2015-06-08 Set aside. In a small bowl, add the ricotta, basil, parsley, honey, salt and red pepper. Mix until combined. Set aside. Brush the pizza dough all over lightly with the olive oil. Scoop the pesto onto the dough and smear evenly all over, leaving a border around the edge. Sprinkle the mozzarella over the pesto, then drop the herbed ricotta in ...
From cooknourishbliss.com


HOMEMADE ARUGULA WALNUT PESTO - MARISA MOORE NUTRITION
2018-09-14 With just 1/2 cup olive oil, this one is on the thicker side. It would make a hearty and flavorful base for crostini with tomatoes or white beans, a flavorful spread for a sandwich, or even a dip for crunchy carrots or pepper strips.
From marisamoore.com


PROSCIUTTO, ARUGULA, AND PARMESAN PIZZA | KING ARTHUR BAKING
Place the dough in a lightly greased bowl, cover the bowl, and allow the dough to rise until it's very puffy, about 60 minutes. Divide the dough in half, and shape each half into a 14" oval on a piece of parchment. If the dough fights back, cover and let it rest for 10 minutes, then resume shaping. Allow the dough to rise, covered, until it's ...
From kingarthurbaking.com


ZESTY ARUGULA PESTO RECIPE WITH BASIL AND WALNUTS - QUICK & EASY!
2019-07-10 Instructions. Place the walnuts, garlic and cheese into a food processor and process until all ingredients are blended together - about 30 seconds. Add the arugula and basil -pulse until leaves have broken up. Gradually add the oil while the processing. Adjust consistency by adding water.
From simpleandsavory.com


ARUGULA TOMATO CHEESE PIZZA. - HALF BAKED HARVEST
2021-07-26 Place the pizza dough on a lightly oiled sheet pan. Spread the tomatoes and pesto over the dough. Sprinkle on the shredded cheese and add the prosciutto. 4. Slide into the preheated oven and bake for 10 minutes, rotate the pizza, and bake another 3-5 minutes or until the crust is golden and the cheese has melted.
From halfbakedharvest.com


ARUGULA WALNUT & BASIL PESTO SAUCE - WINE A LITTLE, COOK A LOT
Instructions. Place all ingredients except for olive oil in food processor or blender. Pulse until well combined. Slowly add in olive oil, and process until pureed and smooth (it's okay if it's a little chunky!) Use immediately or store in airtight jar or container.
From winealittlecookalot.com


ARUGULA AND WALNUT PESTO RECIPE - ADD A PINCH
Instructions. Add arugula, garlic, walnuts, and salt to the bowl of a food processor. Turn food processor on and begin slowly pouring olive oil through the chute of the machine, stopping to scrape down the sides of the bowl. Store in the refrigerator for a few days or freeze in ice cube trays and then store in zip top bags for a few months.
From addapinch.com


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