Lavas Pizzas With Arugula And Eggplant Recipes

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ULTIMATE ARUGULA PIZZA



Ultimate Arugula Pizza image

This arugula pizza features a topping of baby greens! The fresh, peppery flavor is a great contrast to the rich cheese below.

Provided by Sonja Overhiser

Categories     Main dish

Time 1h30m

Number Of Ingredients 14

375 grams (3 cups) all-purpose flour
1 tablespoon instant or active dry yeast
1 teaspoon each dried oregano and garlic powder
1 teaspoon kosher salt
264 grams (1 cup - 2 tablespoons) warm water
1 tablespoon olive oil, plus more for the sheet
1 1/4 cup pizza sauce (purchased or our favorite Easy Pizza Sauce)
1 cup (3 ounces) shredded smoked gouda cheese
1/2 cup shredded Parmesan cheese
6 ounces fresh mozzarella cheese
4 cups (3 ounces) baby arugula
1 tablespoon extra virgin olive oil
1/4 teaspoon kosher salt, plus more for sprinkling
Fresh basil leaves, for garnish

Steps:

  • In a large bowl, stir together the all-purpose flour, yeast, kosher salt, oregano and garlic powder. Add the warm water and olive oil and stir until flour is incorporated.
  • Knead the dough by pushing with the base of your palm, then reforming it into a ball. Continue kneading for 8 minutes until the dough feels pillowy and has a smooth, stretchy exterior. If the dough is very sticky, add a small amount of flour while kneading. Alternatively: attach the dough hook to a stand mixer and start the mixer on medium-low speed, then allow the mixer to knead for 8 minutes.
  • Using floured hands, gently shape the dough into a boule (ball shape) by folding the dough under itself. Add a light sprinkle of flour to the boule. Then roll out dough on floured surface to roughly the shape of the 13×18 sheet pan. Brush 3 tablespoons olive oil on the bottom and sides of a standard 13″x 18″ sheet pan. Add the dough and brush it lightly with oil. Cover the pan with plastic wrap and rest for 15 minutes to relax the dough.
  • Press the dough back into the corners of the pan so it evenly covers the pan. Cover and rest 45 minutes.
  • Meanwhile, preheat oven to 500F.
  • After the 45 minute rest, bake the pizza dough for 6 minutes without sauce and toppings.
  • Remove the dough from the oven. Add the pizza sauce, smoked mozzarella, fresh mozzarella (torn into pieces), and Parmesan cheese, and top with a few pinches of kosher salt. Take care, since the pan will be hot! Bake for 6 to 8 minutes until the cheese is melted and lightly brown.
  • In a small bowl, mix the baby arugula with the olive oil and 1/4 teaspoon kosher salt. Sprinkle the pizza with torn basil, then add the arugula on top. Cut into pieces with a knife (a pizza cutter doesn't get all the way to the pan edges) and serve immediately.

Nutrition Facts : Calories 220 calories, Sugar 1.4 g, Sodium 295.5 mg, Fat 7.8 g, SaturatedFat 4 g, TransFat 0 g, Carbohydrate 26.7 g, Fiber 1.4 g, Protein 10 g, Cholesterol 21.7 mg

EGGPLANT PIZZAS



Eggplant Pizzas image

Eggplant makes a wonderful alternative to your ordinary pizza crust. I have tons of eggplant from my garden so I make these about once a week! Fun way to get your kids to eat their veggies. I suggest adding pepperoni, mushroom, and peppers.

Provided by stacymariesmith

Categories     Fruits and Vegetables     Vegetables     Eggplant

Time 40m

Yield 4

Number Of Ingredients 9

2 eggs
1 cup all-purpose flour
½ teaspoon salt
¼ teaspoon ground black pepper
½ teaspoon dried oregano
1 large eggplant, sliced into 1/2 inch rounds
¼ cup vegetable oil
1 (14 ounce) can pizza sauce
1 ½ cups shredded mozzarella cheese

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Beat the eggs in a bowl. Mix the flour, salt, pepper, and oregano in a 1 gallon resealable plastic bag. Dip each eggplant slice in the egg, then drop the eggplant in the flour mixture one at a time, shaking the bag to coat the eggplant.
  • Heat the vegetable oil in a large, deep skillet over medium heat. Place the eggplant slices in the skillet to cook, turning occasionally, until evenly browned. Drain the eggplant slices on a paper towel-lined plate. Arrange the eggplant in one layer on a baking sheet. Spoon enough pizza sauce to cover each eggplant slice. Top each eggplant with mozzarella cheese.
  • Bake in the preheated oven until the mozzarella cheese is melted, 5 to 10 minutes.

Nutrition Facts : Calories 466 calories, Carbohydrate 44.5 g, Cholesterol 120.1 mg, Fat 23.5 g, Fiber 8.3 g, Protein 20 g, SaturatedFat 7.3 g, Sodium 1121 mg, Sugar 7.8 g

WHITE PIZZAS WITH ARUGULA



White Pizzas with Arugula image

Provided by Ina Garten

Time 1h45m

Yield 6 pizzas

Number Of Ingredients 17

1 1/4 cups warm (100 to 110) water
2 packages dry yeast
1 tablespoon honey
Good olive oil
4 cups all-purpose flour, plus extra for kneading
Kosher salt
4 cloves garlic, sliced
5 sprigs fresh thyme
1/4 teaspoon crushed red pepper flakes
3 cups grated Italian fontina cheese (8 ounces)
1 1/2 cups grated fresh mozzarella cheese (7 ounces)
11 ounces creamy goat cheese, such as montrachet, crumbled
1/2 cup good olive oil
1/4 cup freshly squeezed lemon juice
Freshly ground black pepper
8 ounces baby arugula
1 lemon, sliced

Steps:

  • Mix the dough: Combine the water, yeast, honey and 3 tablespoons of olive oil in the bowl of an electric mixer fitted with a dough hook. When the yeast is dissolved, add 3 cups of flour, then 2 teaspoons salt, and mix on medium-low speed. While mixing, add up to 1 more cup of flour, or just enough to make a soft dough. Knead the dough for about 10 minutes until smooth, sprinkling it with the flour as necessary to keep it from sticking to the bowl.
  • Knead by hand: When the dough is ready, turn it out onto a floured board and knead it by hand a dozen times. It should be smooth and elastic.
  • Let it rise: Place the dough in a well-oiled bowl and turn it to cover it lightly with oil. Cover the bowl with a kitchen towel and allow the dough to rise at room temperature for 30 minutes.
  • Make garlic oil: Place 1/2 cup of olive oil, the garlic, thyme and red pepper flakes in a small saucepan and bring to a simmer over low heat. Cook for 10 minutes, making sure the garlic doesn't burn. Set aside.
  • Preheat the oven to 500 degrees. (Be sure your oven is clean!)
  • Portion the dough: Dump the dough onto a board and divide it into 6 equal pieces. Place the doughs on sheet pans lined with parchment paper and cover them with a damp towel. Allow the dough to rest for 10 minutes. Use immediately, or refrigerate for up to 4 hours.
  • Stretch the dough: Press and stretch each ball into an 8-inch circle and place 2 circles on each sheet pan lined with parchment paper. (If you've chilled the dough, take it out of the refrigerator approximately 30 minutes ahead to let it come to room temperature.)
  • Top the dough: Brush the pizzas with the garlic oil, and sprinkle each one liberally with salt and pepper. Sprinkle the pizzas evenly with fontina, mozzarella and goat cheese. Drizzle each pizza with 1 tablespoon more of the garlic oil and bake for 10 to 15 minutes, until the crusts are crisp and the cheeses begin to brown.
  • Make the vinaigrette: Meanwhile, whisk together 1/2 cup of olive oil, the lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper.
  • Add the greens: When the pizzas are done, place the arugula in a large bowl and toss with just enough lemon vinaigrette to moisten. Place a large bunch of arugula on each pizza and a slice of lemon and serve immediately.

WHITE PIZZAS WITH ARUGULA



White Pizzas with Arugula image

Provided by Ina Garten

Categories     main-dish

Time 4h35m

Yield 6 pizzas

Number Of Ingredients 16

1 1/4 cups warm water (100 to 110 degrees)
2 packages dry yeast
1 tablespoon honey
Good olive oil
4 cups all-purpose flour, plus extra for kneading
Kosher salt
4 garlic cloves, sliced
5 sprigs fresh thyme
1/4 teaspoon crushed red pepper flakes
Freshly ground black pepper
3 cups grated Italian Fontina cheese (8 ounces)
1 1/2 cups grated fresh mozzarella (7 ounces)
11 ounces creamy goat cheese such as Montrachet, crumbled
1/2 cup good olive oil
1/4 cup freshly squeezed lemon juice
8 ounces baby arugula

Steps:

  • For the dough, combine the water, yeast, honey, and 3 tablespoons olive oil in the bowl of an electric mixer fitted with a dough hook. When the yeast is dissolved, add 3 cups of the flour, then 2 teaspoons salt, and mix on medium-low speed. While mixing, add up to 1 more cup of flour, or just enough to make a soft dough. Knead the dough for about 10 minutes until smooth, sprinkling it with the flour as necessary to keep it from sticking to the bowl. When the dough is ready, turn it out onto a floured board and knead it by hand a dozen times. It should be smooth and elastic. Place the dough in a well-oiled bowl and turn it to cover it lightly with oil. Cover the bowl with a kitchen towel and allow the dough to rise at room temperature for 30 minutes.
  • Meanwhile, make the garlic oil. Place 1/2 cup olive oil, the garlic, thyme, and red pepper flakes in a small saucepan and bring to a simmer over low heat. Cook for 10 minutes, making sure the garlic doesn't burn. Set aside.
  • Preheat the oven to 500 degrees. (Be sure your oven is clean!)
  • Dump the dough onto a board and divide it into 6 equal pieces. Place them on a sheet pan lined with parchment paper and cover them with a damp towel. Allow the dough to rest for 10 minutes. Use immediately, or refrigerate for up to 4 hours.
  • Press and stretch each ball into an 8-inch circle and place 2 circles on each parchment-lined sheet pan. (If you've chilled the dough, take it out of the refrigerator approximately 30 minutes ahead to let it come to room temperature.) Brush the pizzas with the garlic oil, and sprinkle each one liberally with salt and pepper. Sprinkle the pizzas evenly with Fontina, mozzarella, and goat cheese. Drizzle each pizza with 1 tablespoon more of the garlic oil and bake for 10 to 15 minutes, until the crusts are crisp and the cheeses begin to brown.
  • Meanwhile, for the vinaigrette, whisk together 1/2 cup of the olive oil, the lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper. When the pizzas are done, place the arugula in a large bowl and toss with just enough lemon vinaigrette to moisten. Place a large bunch of arugula on each pizza and serve immediately.

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.

GOAT CHEESE ARUGULA PIZZA - NO RED SAUCE!



Goat Cheese Arugula Pizza - No Red Sauce! image

This pesto-based pizza is an amazingly simple and delicious variation to your regular pizza. Adapted from a pizza idea at a popular Neapolitan pizza restaurant in Washington DC, it'll take minutes to make and will disappear in even less time!

Provided by collmarie

Categories     World Cuisine Recipes     European     Italian

Time 20m

Yield 8

Number Of Ingredients 7

1 unbaked pizza crust
6 tablespoons prepared pesto sauce
3 roma tomatoes, thinly sliced
1 (8 ounce) package seasoned goat cheese
2 cloves garlic, peeled and thinly sliced
1 cup fresh arugula
1 teaspoon olive oil

Steps:

  • Preheat oven according to pizza package instructions.
  • Dab pesto onto the center of the pizza base, and spread toward the outer edges. Cut the goat cheese into thin coins, and spread or crumble across the pizza. Arrange tomato slices over goat cheese. Sprinkle with garlic. Brush the crust edges lightly with olive oil.
  • Place pizza directly on preheated oven rack. Bake for 5 to 10 minutes, or until the crust edges are golden.
  • After taking pizza out of the oven, allow to cool for a few minutes so that the cheese has time to set. After a couple of minutes, cover the pizza with a few handfuls of arugula. Cut, serve, and enjoy!

Nutrition Facts : Calories 266.4 calories, Carbohydrate 19.6 g, Cholesterol 26.2 mg, Fat 15.7 g, Fiber 1.1 g, Protein 11.7 g, SaturatedFat 7.4 g, Sodium 474.9 mg, Sugar 3.3 g

INA GARTEN'S WHITE PIZZAS WITH ARUGULA



Ina Garten's White Pizzas With Arugula image

This was the first recipe that my friend Lia posted to her blog, This Little Piglet, after a six-month post-baby reprieve. This girl knows her food, so it's got to be good (still waiting to try it myself)!

Provided by DriaDB

Categories     Breads

Time 1h40m

Yield 6 pizzas

Number Of Ingredients 18

1 3/4 cups warm water (100 to 110 degree)
2 (1/4 ounce) packages dry yeast
1 tablespoon honey
drizzle olive oil
4 cups all-purpose flour, plus extra
all-purpose flour, for kneading
1 pinch kosher salt
4 garlic cloves, sliced
5 sprigs fresh thyme
3/4 teaspoon crushed red pepper flakes
3 cups italian Fontina cheese, grated
1 1/2 cups fresh mozzarella cheese, grated
11 ounces creamy goat cheese, such as montrachet crumbled
1/2 cup olive oil
1/4 cup fresh lemon juice
1/4 teaspoon fresh ground black pepper
8 ounces baby arugula
1 lemon, sliced

Steps:

  • Combine the water, yeast, honey and 3 tablespoons of olive oil in the bowl of an electric mixer fitted with a dough hook. When the yeast is dissolved, add 3 cups of flour, then 2 teaspoons salt, and mix on medium-low speed. While mixing, add up to 1 more cup of flour, or just enough to make a soft dough. Knead the dough for about 10 minutes until smooth, sprinkling it with the flour as necessary to keep it from sticking to the bowl.
  • When the dough is ready, turn it out onto a floured board and knead it by hand a dozen times. It should be smooth and elastic.
  • Place the dough in a well-oiled bowl and turn it to cover it lightly with oil. Cover the bowl with a kitchen towel and allow the dough to rise at room temperature for 30 minutes.
  • Place 1/2 cup of olive oil, the garlic, thyme and red pepper flakes in a small saucepan and bring to a simmer over low heat. Cook for 10 minutes, making sure the garlic doesn't burn. Set aside.
  • Preheat the oven to 500°F.
  • Dump the dough onto a board and divide into 6 equal pieces. Place the doughs on sheet pans lined with parchment paper and cover them with a damp towel. Allow the dough to rest for 10 minutes. Use immediately, or refrigerate for up to 4 hours.
  • Press and stretch each ball into an 8-inch circle and place 2 circles on each sheet pan lined with parchment paper.
  • Brush the pizzas with the garlic oil, and sprinkle each one liberally with salt and pepper. Sprinkle the pizzas evenly with fontina, mozzarella and goat cheese. Drizzle each pizza with 1 tablespoon more of the garlic oil and bake for 10 to 15 minutes, until the crusts are crisp and the cheeses begin to brown.
  • Meanwhile, whisk together 1/2 cup of olive oil, the lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper.
  • When the pizzas are done, place the arugula in a large bowl and toss with just enough lemon vinaigrette to moisten. Place a large bunch of arugula on each pizza and a slice of lemon and serve immediately.

MARGHERITA PIZZA WITH ARUGULA



Margherita Pizza with Arugula image

Categories     Cheese     Leafy Green     Tomato     Low Fat     Vegetarian     Arugula     Summer     Healthy     Fontina     Self

Yield Makes topping for 8 individual pizzas

Number Of Ingredients 9

1 can (25 oz) crushed plum tomatoes
3/4 cup chopped fresh basil
2 tbsp finely chopped fresh garlic
3 tbsp extra-virgin olive oil
1 1/2 cups grated lowfat Romano
1 1/2 cups grated lowfat fontina
6 cups roughly chopped arugula
2 tbsp balsamic vinegar
Grilled Pizza Crust

Steps:

  • To make sauce, combine tomatoes, basil, garlic, and 1 tbsp oil in a medium-sized bowl. Stir well and set aside for up to 1 hour. Mix cheeses together in a bowl. In a separate bowl, combine arugula, remaining 2 tbsp oil, and vinegar. Season with salt and pepper. Make crust. While second side of each crust is grilling, spread 1/8 cheese mixture over cooked side of each crust; dollop each with1/3 cup sauce. (Do not spread.) Top with arugula. Rotate 3 to 4 minutes until bottom is golden brown.

MEATY ARUGULA PIZZAS



Meaty Arugula Pizzas image

When I was growing up, my mom always made homemade pizza every Friday night. We'd watch a movie as a family or have friends over, too. Now that I'm married, I carry on the pizza tradition. -Morgan Harvey, Longview, Washington

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 2 pizzas (8 pieces each).

Number Of Ingredients 16

1 package (1/4 ounce) active dry yeast
1-1/2 cups warm water (110° to 115°)
2 tablespoons olive oil
2 teaspoons salt
1 teaspoon sugar
3-1/2 to 4 cups bread flour
4 teaspoons cornmeal
TOPPINGS:
1 pound bulk Italian sausage
2 tablespoons olive oil
6 garlic cloves, minced
1-1/2 cups shredded part-skim mozzarella cheese
1 package (3-1/2 ounces) sliced pepperoni
4 cups fresh arugula or baby spinach
1/2 cup grated Parmesan cheese
Additional fresh arugula or baby spinach, optional

Steps:

  • In a small bowl, dissolve yeast in warm water. In a large bowl, combine 2 tablespoons oil, salt, sugar, yeast mixture and 1-1/2 cups flour; beat on medium speed 3 minutes until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1-1/2 hours., Preheat oven to 425°. Grease two 15x10x1-in. baking pans; sprinkle with cornmeal. Punch down dough. Turn onto a lightly floured surface; divide in half. Roll each into a 15x10-in. rectangle; transfer to prepared pans, pinching edges to form a rim. Cover with plastic wrap; let rest 10 minutes., In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Mix oil and garlic; spread over pizza crusts. Sprinkle each with 1/4 cup mozzarella cheese. Top with pepperoni, arugula, cooked sausage and remaining mozzarella cheese; sprinkle with Parmesan cheese., Bake 10-15 minutes or until crust and cheese are lightly browned. If desired, top with additional arugula before serving.,

Nutrition Facts : Calories 310 calories, Fat 17g fat (6g saturated fat), Cholesterol 34mg cholesterol, Sodium 751mg sodium, Carbohydrate 25g carbohydrate (1g sugars, Fiber 1g fiber), Protein 14g protein.

GRILLED PIZZA WITH FONTINA AND ARUGULA



Grilled Pizza with Fontina and Arugula image

Arugula adds a peppery tang to the mild, nutty taste of fontina in this easy-to-make pizza.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 25m

Number Of Ingredients 5

2 tablespoons extra-virgin olive oil, plus more for drizzling
2 pounds store-bought pizza dough (thawed if frozen)
1 pound fontina cheese, thinly sliced or grated
Sea salt and freshly ground pepper
1/2 cup baby arugula

Steps:

  • Preheat grill to medium. Brush a rimmed baking sheetwith 1 tablespoon oil. Using your hands, stretch dough intoa 10-by-12-inch rectangle on baking sheet. Lightly brush topof dough with remaining tablespoon oil. Fold in half.
  • Gently transfer dough to grill, and unfold to lay flat. Cover,and grill until underside is golden brown, 3 to 4 minutes. Usinga pizza peel or wide spatula, flip crust. Top with cheese. Cover,and grill until bottom of pizza is golden brown and cheesemelts, 3 to 4 minutes more.
  • Transfer to a cutting board. Season with salt and pepper.Top with arugula, and drizzle with oil. Cut into squares.

ROASTED-RED-PEPPER PIZZAS WITH ARUGULA



Roasted-Red-Pepper Pizzas with Arugula image

Cut your peppers fine before spreading them on this cheesy pizza. The arugula goes on top after the pizza comes out of the oven.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Number Of Ingredients 10

6 ounces roasted red peppers, (about 3), drained, rinsed, and roughly chopped
Coarse salt and ground pepper
All-purpose flour, for work surface
1 pound pizza dough (thawed if frozen), divided into 4 balls
Cornmeal, for baking sheets
1 pound fresh mozzarella, thinly sliced or shredded by hand
1/4 cup extra-virgin olive oil
5 ounces arugula (4 cups)
1 small bunch basil, leaves torn
Lemon wedges, for serving

Steps:

  • Preheat oven to 500 degrees. In a blender, puree peppers until smooth. Season with salt and pepper. On a floured work surface, roll 2 dough balls into 10-inch rounds. Sprinkle 2 rimmed baking sheets with cornmeal; place 1 round on each. Top each round with 3 tablespoons red-pepper puree and one-fourth the cheese, leaving a 1-inch border. Drizzle each with 1 1/2 teaspoons oil and season with salt and pepper. Bake until crust is golden brown and cheese is melted and bubbling, about 10 minutes. Transfer pizzas to plates and keep warm.
  • Wipe sheets clean, sprinkle with cornmeal, and repeat to make 2 more pizzas. In a medium bowl, toss arugula with 2 tablespoons oil; season with salt and pepper. Divide basil among pizzas and top with arugula. Serve with lemon wedges.

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2014-07-29 Transfer one pizza to the oven. Bake until the crust is golden and the cheese on top is bubbly (about 10 to 12 minutes on a baking sheet, or as few as 5 minutes on a baking …
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LAVASH FLATBREAD PIZZAS - SKINNYTASTE
2011-09-20 Preheat oven to 450°. If you have a pizza stone, heat it as well. Spray lavash lightly with oil then top with sauce. Too much sauce will make the bread soggy so don't over-do it. …
From skinnytaste.com


PESTO PIZZA WITH FRESH ARUGULA - COOKIE AND KATE
2012-04-16 Instructions. Prepare the pizza dough 6 to 18 hours in advance and let it rest. Feel free to substitute white whole wheat flour or whole wheat pastry flour for the whole wheat flour …
From cookieandkate.com


ARUGULA PIZZAS - CRAZY FOR CRUST
2020-05-12 Preheat oven to 450°F. Lay out pizza crusts or naan on parchment paper on cookie sheets. Top crusts with desired amount of sauce, cheese, olives, and diced tomatoes. Top …
From crazyforcrust.com


ARUGULA AND PROSCIUTTO PIZZA - OLIVIA'S CUISINE
2015-04-24 Bake the pizza until the crust is golden brown and the cheese is bubbling, approximately 5 to 8 minutes. Repeat all steps with the other 3 dough balls. In a larger bowl, …
From oliviascuisine.com


ARUGULA PIZZA WITH POACHED EGGS RECIPE | MYRECIPES
Add vinegar. Break each egg into a custard cup, and pour gently into pan. Cook 3 minutes or until desired degree of doneness. Carefully remove eggs from pan using a slotted spoon. Step 5. …
From myrecipes.com


ROASTED EGGPLANT WITH CRISPY CHICKPEA ARUGULA SALAD
Place a rack in the center of your oven and preheat oven to 425 degrees F. Place eggplant halves, cut sides up, on a rimmed baking sheet. Brush the cut sides with the olive oil and …
From wellplated.com


EASY EGGPLANT PIZZA – A COUPLE COOKS
2020-05-05 Preheat the oven to 400 degrees Fahrenheit. Slice the eggplant into ¾ inch thick slices. Brush both sides with 2 tablespoons olive oil. Sprinkle the tops liberally kosher salt …
From acouplecooks.com


EASY PORTOBELLO PIZZAS - EATING BIRD FOOD
2022-04-01 Fill the center of each mushroom with a quarter of the arugula, ¼ cup of the pizza sauce and 1 tablespoon of goat cheese. Then place 1 tablespoon onion, 1 tablespoon of …
From eatingbirdfood.com


10 BEST LAVASH PIZZA RECIPES | YUMMLY
2022-05-30 grated Parmesan cheese, arugula, fennel seeds, tomatoes, prosciutto and 5 more Lavash Flatbread Turntable Kitchen cherry tomatoes, freshly ground pepper, sea salt, red …
From yummly.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 …
From halfbakedharvest.com


LAURA'S WHITE PIZZA WITH PROSCIUTTO AND ARUGULA RECIPE - COOKING …
Slide the pizza onto the pizza stone or upside down baking sheet. Bake the pizza until the crust is cooked and beginning to brown, about 20 minutes. Remove and top with the ribbons of …
From cookingchanneltv.com


ARUGULA AND GORGONZOLA PIZZA RECIPE - FOOD & WINE
Step 1. Preheat the oven to 500°. Heat the olive oil in a large skillet. Add the sliced onions, season with salt and pepper and cook over moderate heat, stirring occasionally, until the onion …
From foodandwine.com


LAVASH PIZZA WITH PROSCIUTTO AND ARUGULA - ATORIA'S FAMILY BAKERY
Brush with oil and spoon on the pizza sauce in an even layer, leaving a 1/2″ border around the edges. Top the Lavash with the prosciutto, mozzarella, cannellini beans, and arugula. …
From atoriasfamilybakery.com


PIZZA WITH EGGS, ROASTED RED PEPPERS, OLIVES AND ARUGULA
2008-12-03 Place pizza stone or rimless baking sheet in oven; preheat to 500°F. Sprinkle pizza paddle or another baking sheet generously with cornmeal. Roll out dough on lightly floured …
From epicurious.com


RECIPE: EGGPLANT & SUMMER PEPPER FOCACCIA PIZZA WITH ARUGULA …
While the pizza bakes, in the pan used to cook the eggplant, heat 1 teaspoon of olive oil on medium-high until hot. Add the arugula and parsley; season with salt and pepper. Cook, …
From blueapron.com


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