Brie Proscuitto Pizza Recipes

PROSCIUTTO PIZZA

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.

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.

BRIE & PROSCUITTO PIZZA

Steps:

• Directions Preheat oven to 400ºF. Mix tomato sauce, puree and garlic in a bowl, then spread over the pizza base. Place prosciutto over the top. Top with olives and Brie slices. Bake for 8 - 10 minutes.

JIM LAHEY'S NO-KNEAD PIZZA MARGHERITA

Steps:

• To make dough: In a large bowl, mix the flour, yeast, and salt. Add water and stir until blended (the dough will be very sticky). Cover with plastic wrap and let rest for 12 to 24 hours in a warm spot, about 70 degrees.
• Place the dough on a lightly floured work surface and sprinkle the top with flour. Fold the dough over on itself once or twice, cover loosely with plastic wrap, and let rest for 15 minutes.
• Shape the dough into 3 or 4 balls, depending on how thick you want the crust. Generously sprinkle a clean cotton towel with flour and cover the dough with it. Let the dough rise for 2 hours.
• To make sauce: Blanch tomato for 5 seconds in boiling water and quickly remove. Allow to cool to the touch. Peel the skin with your hands and quarter the tomato. Remove the jelly and seeds, and reserve in a strainer or fine sieve. Strain the jelly to remove seeds, and combine resulting liquid in a bowl with the flesh of the tomatoes. Proceed to crush the tomatoes with your hands. Add salt and olive oil and stir.
• To make pizza: Place pizza stone on the middle rack of the oven and preheat on high broil. Stretch or toss the dough into a disk approximately 10 inches in diameter. Pull rack out of oven and place the dough on top of the preheated pizza stone. Drizzle 5 generous tablespoons of sauce over the dough, and spread evenly. Try to keep the sauce about ½ inch away from the perimeter of the dough. Break apart or slice the buffalo mozzarella and arrange over the dough. Return rack and pizza stone to the middle of the oven and broil for approximately 6 minutes. Remove and top with basil, olive oil, and salt.

FIG-PROSCIUTTO PIZZA WITH ARUGULA

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!

BRIE, PEAR AND PROSCIUTTO PIZZA

Steps:

• Position racks in top and bottom thirds of oven. Preheat to 425°F Lightly spray 2 baking sheets with oil.
• Dust a counter with flour. Roll out each portion of dough into 8 inch-wide rounds. Top with brie slices, then pear slices. Brush tops of pizza and crust with oil. Sprinkle with mozzarella.
• Bake in top and bottom thirds of oven, switching sheets halfway through, until bottom of crust is golden and cheese is melted, 20 to 25 minutes. Sprinkle with prosciutto and parsley.