Pizza Con Rucola Recipes

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PIZZA CON RUCOLA



Pizza Con Rucola image

Make and share this Pizza Con Rucola recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 4 Hours

Time 1h12m

Yield 2 9-inch pizzas

Number Of Ingredients 6

1 -2 lb pizza dough, for two 9-inch pizzas (Neapolitan-Style Pizza Dough or a Neapolitan pizza dough, is recommended)
cornmeal or semolina flour, for dusting peel
3 ounces full-fat mozzarella cheese or 3 ounces smoked mozzarella cheese, shredded coarsely
2 tomatoes, cut into 1/4 inch thick slices (or 12 cherry tomatoes, quartered)
1/4 cup pecorino romano cheese or 1/4 cup asiago cheese
5 large arugula leaves (to taste)

Steps:

  • Place a baking stone on middle shelf of oven; preheat oven to highest setting for at least 1 hour.
  • *Make pizza one at a time: shape dough on floured surface; transfer it to pizza peel or inverted sheet pan that has been dusted with flour.
  • Spread half of the mozzarella over the surface of the dough; distribute half the tomatoes over the cheese; sprinkle half the grated Parmigiano-Reggiano over the top.
  • Carefully slide the pizza from the peel onto the baking stone; bake for 7-9 minutes.
  • When pizza is done, the crust should be puffy and slightly charred on the edge and thinner in the center, and the cheese should be golden; the underside of the crust should be brown and crisp, not white and soft.
  • While the pizza is baking, stack the arugula leaves, roll them up lengthwise and cut thinly crosswise to create shreds.
  • Remove the finished pizza from oven and immediately sprinkle half of the arugula over the top; let pizza cool for about 3 minutes so that the arugula can begin to wilt, then serve it whole or in slices.
  • Repeat with the remaining ingredients to make the second pizza.

Nutrition Facts : Calories 192.5, Fat 12.5, SaturatedFat 7.4, Cholesterol 40.8, Sodium 443.7, Carbohydrate 6.3, Fiber 1.6, Sugar 3.8, Protein 14.4

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

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