Meyer Lemon Pizza With Arugula And Prosciutto Recipes

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MEYER LEMON PIZZA WITH ARUGULA AND PROSCIUTTO



Meyer Lemon Pizza With Arugula and Prosciutto image

From viamagazine.com as featured on the menu at Corkscrew Café, Carmel Valley, California. Note: It is important to use a Meyer lemon and not standard lemon for this recipe.

Provided by COOKGIRl

Categories     < 15 Mins

Time 12m

Yield 1 14

Number Of Ingredients 12

2 teaspoons active dry yeast
2 cups unbleached all-purpose flour
3/4 cup warm water (105 degrees to 155 degrees F)
1 pinch sugar
1 1/2 teaspoons salt
1 teaspoon extra-virgin olive oil
1 meyer lemon, thinly sliced
4 slices prosciutto
1 cup freshly grated mozzarella cheese
1/4 cup freshly grated parmigiano
1 cup baby arugula leaf
1 tablespoon extra virgin olive oil

Steps:

  • In a small bowl, stir together the yeast, 1 tablespoon flour, 1/4 cup warm water, and pinch of sugar. Mix and let stand about 5 to 10 minutes until mixture has started to foam.
  • In a large bowl, stir together 1 1/4 cups flour with salt. Add yeast mixture, olive oil, and remaining 1/2 cup warm water; stir until smooth. Add enough flour (about 1/2 cup) to make dough come away from the sides of the bowl. The dough will still be rather wet at this point.
  • Remove dough from bowl. Divide in two if making two pizzas. Shape into balls and place on a board or counter. Cover with a damp cloth and allow to rise until doubled in size, about 90 minutes.
  • Heat a pizza stone on the bottom rack of the oven for an hour at 500°F, or heat an unrimmed cooking sheet in a preheated oven for five minutes.
  • Pat dough ball into a thin circle. If making one large pizza, sprinkle half the mozzarella over the dough, spread prosciutto over mozzarella, then layer lemon slices on top without covering the prosciutto completely. Next, add the rest of the mozzarella over the lemon, followed by all the Parmigiano. If making two smaller pizzas, divide the toppings accordingly.
  • Place the pizza on the pizza stone or cooking sheet in the oven. Bake until crust is golden and slightly darkened around the edges, and cheese is bubbling, about 10 to 12 minutes. Remove the pizza from the oven.
  • Scatter arugula over the top of the pizza, then drizzle with a little extra-virgin olive oil. Cut into slices and serve.

Nutrition Facts : Calories 1460.5, Fat 46.5, SaturatedFat 17.7, Cholesterol 88.5, Sodium 4212.3, Carbohydrate 205.1, Fiber 11.6, Sugar 4.3, Protein 55.3

ARUGULA AND PROSCIUTTO PIZZA



Arugula and Prosciutto Pizza image

Provided by Marcela Valladolid

Categories     main-dish

Time 20m

Yield 1 pizza

Number Of Ingredients 8

1 frozen cheese pizza
6 slices prosciutto
1/4 cup freshly squeezed lemon juice
3 tablespoons olive oil
Kosher salt and coarsely ground black pepper
1 cup fresh arugula
Shaved Parmesan, for garnish
Chili oil, for drizzling, optional

Steps:

  • Cook the pizza according to the instructions on the box.
  • Remove the pizza from the oven and garnish with the prosciutto slices. Combine the lemon juice, olive oil and salt and pepper to taste in a small bowl and toss the arugula with the dressing. Top the pizza with the salad, sprinkle with shaved Parmesan and drizzle with chili oil if using. Enjoy!

ARUGULA-PROSCIUTTO PIZZA



Arugula-Prosciutto Pizza image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 14

1 pound prepared pizza dough, at room temperature
All-purpose flour, for dusting
Cornmeal, for dusting
4 tablespoons extra-virgin olive oil
1 clove garlic, grated
1/2 teaspoon chopped fresh rosemary
Kosher salt and freshly ground pepper
1/2 cup part-skim ricotta
1 cup shredded mozzarella cheese
4 cups baby arugula
1 small shallot, thinly sliced
Juice of 1/2 lemon
3 ounces thinly sliced prosciutto
Shaved parmesan cheese, for topping

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

GRILLED TWO-CHEESE PIZZA WITH PROSCIUTTO, ARUGULA, AND LEMON VIN



Grilled Two-Cheese Pizza With Prosciutto, Arugula, and Lemon Vin image

Make and share this Grilled Two-Cheese Pizza With Prosciutto, Arugula, and Lemon Vin recipe from Food.com.

Provided by sofie-a-toast

Categories     One Dish Meal

Time 15m

Yield 1 pizza

Number Of Ingredients 7

1 pizza dough (or ready-made pizza crust)
8 ounces smoked mozzarella cheese, cut into 1/4 thick slices
4 cups arugula leaves, packed (it seems like a lot now, but it gets wilted down during the cooking process)
8 slices prosciutto
1/3 cup goat cheese, crumbled
2 tablespoons lemon juice (about 1 lemon)
1/4 cup extra virgin olive oil

Steps:

  • Preheat grill. Brush grates with vegetable or corn oil.
  • In a small bowl, whisk together the 2T lemon juice and extra virgin olive oil. Place arugula leaves into a large bowl, and dress it with the lemon vinaigrette. Toss to mix well. Set aside. [I know it may seem like a lot of arugula at this point, but it will wilt down during the cooking process.].
  • Roll out pizza dough according to your recipe or store bought instructions. Once the grill is hot (you can hold your hands an inch over the grates for no more than 2 or 3seconds), carefully place the pizza dough onto the grill. Grill for about two minutes on one side. The pizza dough will also immediately puff up. Flip the pizza dough onto the other side and grill for another two minutes. Remove from grill onto a cookie sheet with tongs. Close the lid of the grill to retain its heat. [If you are using a ready-made pizza crust, cook it for two minutes on each side to get the grill marks and flavor.].
  • Place slices of smoked mozzarella around top of the pizza crust. And then in this order, spread all of the arugula leaves around, layer with prosciutto slices, and top with crumbled goat cheese.
  • Place the cookie sheet onto the grill and close the lid. [This allows for the toppings to cook without burning the pizza crust.] Cook for about five minutes, or until the cheese has melted, the arugula has wilted, and the prosciutto has crisped up a little. Carefully remove the cookie sheet from the grill. Using tongs, slide pizza onto a cutting board. Using a sharp knife or pizza slicer, slice the pizza and enjoy!

Nutrition Facts : Calories 1186.3, Fat 105.4, SaturatedFat 37.5, Cholesterol 179.7, Sodium 1448.8, Carbohydrate 10, Fiber 1.4, Sugar 4.8, Protein 52.6

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Top Asked Questions

How to cook pizza with arugula salad?
Directions. 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.
What to do with arugula and prosciutto?
Every time I make an arugula and prosciutto pizza, I am taken back to my Philly days and dinners at my favorite BYOB, Melograno, which always began with a salad, which consisted of a mound of arugula dressed with a lemon vinaigrette atop a plate lined with prosciutto and shavings of Parmigiano Reggiano all around.
How to cook a pizza with ricotta and mozzarella?
Directions 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. Remove the pizza from the oven, brush with the olive oil mixture and top with the ricotta and mozzarella.

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