Dough Pulled Prosciutto Pizza Recipes

PIZZA RUSTICA (A SICILIAN SAUSAGE AND PROSCIUTTO PIE)

Pizza Rustica (A Sicilian Sausage and Prosciutto Pie) image

My grandma Puglia would make this as an appetizer for Easter and Christmas. It can be a meal in itself with a tossed green salad. Enjoy!

Provided by myjo

Categories Appetizers and Snacks Pastries

Time 10h30m

Yield 16

Number Of Ingredients 11

Ingredients

2 pounds ricotta cheese
2 pounds bulk Italian sausage
5 large eggs, beaten
1 pound shredded mozzarella cheese
¼ cup grated Parmesan cheese
1 tablespoon finely chopped parsley
¼ pound prosciutto, chopped
freshly cracked black pepper to taste
2 pounds prepared pizza dough
1 egg
2 tablespoons water

Steps:

Place a piece of cheesecloth into a strainer, and place the ricotta cheese into the cheesecloth. Set a bowl underneath the strainer to catch drips, and refrigerate 8 hours, or overnight, to allow moisture to drip from ricotta.
Preheat oven to 400 degrees F (200 degrees C).
Place sausage into a large skillet over medium heat, and cook and stir until browned and crumbly, about 10 minutes. Drain excess grease, and allow sausage to cool.
Place the drained ricotta cheese into a large bowl, and stir in 5 beaten eggs and mozzarella cheese until well mixed. Mix in the cooked sausage, Parmesan cheese, parsley, prosciutto, and black pepper until thoroughly combined.
Divide the pizza dough into fourths, and roll out 2 of the pieces into 12-inch circles. Fit the circles into 2 10-inch pie plates, leaving 1 inch of dough hanging over the edge. Divide the filling between the 2 pies. Roll out 2 top crusts, place onto the pies, and fold the edges of the bottom crusts over the edges of the top crusts to seal. Crimp and flute the edges of the pie crusts.
Beat 1 egg with water in a small bowl, and brush the egg wash over the tops and edges of both pies. Cut several slits into the top crusts to vent steam.
Bake pies in the preheated oven for 15 minutes, then lower oven temperature to 325 degrees F (165 degrees C). Continue to bake until the crust is browned and the filling is hot, 45 to 50 more minutes. Serve at room temperature.

Nutrition Facts : Calories 493 calories, Carbohydrate 32.5 g, Cholesterol 135.1 mg, Fat 26.2 g, Fiber 0.8 g, Protein 30 g, SaturatedFat 11.1 g, Sodium 1279.9 mg, Sugar 4 g

PEAR AND PROSCIUTTO PIZZA

Pear and Prosciutto Pizza image

This gourmet-style pizza is both sweet and savory.

Provided by bostoncook

Categories World Cuisine Recipes European Italian

Time 1h10m

Yield 4

Number Of Ingredients 12

Ingredients

6 cloves garlic
½ tablespoon olive oil
2 ripe pears, halved and cored
1 tablespoon olive oil
all-purpose flour for dusting
1 unbaked pizza crust
1 tablespoon cornmeal for dusting
6 ounces shredded Swiss cheese
5 thin slices prosciutto, cut into halves
1 (6 ounce) package fresh mozzarella, cut into small cubes
salt and ground black pepper to taste
½ tablespoon olive oil

Steps:

Preheat oven to 375 degrees F (190 degrees C). Place the garlic in a small square of aluminum foil. Drizzle 1/2 tablespoon of olive oil over the garlic. Wrap foil around garlic to seal.
Roast the garlic in the preheated oven until soft, about 20 minutes. Smash roasted cloves with a fork.
Place the pears in a bowl with 1 tablespoon olive oil; toss to coat. Arrange pear slices on a baking sheet.
Bake in hot oven until soft, 10 to 15 minutes.
Raise oven temperature to 400 degrees F (200 degrees C). Preheat a pizza stone or baking sheet in the oven.
Lightly dust a flat surface with flour. Roll the prepared pizza crust dough out onto the prepared surface. Dust a baking sheet with cornmeal. Lay the dough onto the prepared baking sheet. Spread the mashed garlic onto the dough; top with the Swiss cheese. Arrange the pears, prosciutto, and mozzarella cheese onto the pizza. Season with salt and pepper. Brush the edges of the crust with the 1/2 tablespoon olive oil.
Bake in preheated oven until the cheese is melted and crust is golden brown, 15 to 20 minutes.

Nutrition Facts : Calories 618.2 calories, Carbohydrate 54.7 g, Cholesterol 73.8 mg, Fat 30.7 g, Fiber 3.7 g, Protein 30.6 g, SaturatedFat 13.8 g, Sodium 990 mg, Sugar 13 g

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