Pizza Italian De Luxe With Parmaham Arugula And Pine Nuts Recipes

PIZZA ITALIAN DE LUXE WITH PARMAHAM, ARUGULA AND PINE NUTS

Steps:

• Put the ingredients for the dough in the bread machine (starting with water and olive oil) , then the flour and the other ingredientand turn the machine on at the dough position, including the 1st rise.
• By hand:
• When you make the dough by hand or mixer you start a little different.
• First add the yeast to lukewarm water with 1 teaspoon sugar.
• Let stand for 5 minutes, add the other ingredients necessary for the dough, and then mix every ingredient for the dough in a bowl.
• Knead further by hand (or mixer ) for 10 minutes.
• Grease a bowl with a little oil and place the dough in the bowl and cover it with foil or a wet towel.
• Put the bowl in a warm place and let the dough rise for 1 hour.
• Peel the tomatoes by making a cross with a sharp knife in the bottom of the tomato. Dip them in boiling water (about 20 seconds ) and cool them immediately into a bowl of cold water with ice. The skin will now be easy to peel of. Remove the seeds and cut the tomatoes into small pieces.
• Chop the onion and cut the garlic fine.
• In a saucepan, warm a tablespoon of olive oil.
• Add the onion and garlic.
• Stir for 3 minutes, then add the chopped tomatoes, passata and sugar.
• Put in the herbs and bring to a boil.
• Reduce heat to low and simmer, while occasionally stirring, for 25 minutes.
• Remove the herbs from the sauce.
• Season at taste with salt and pepper.
• Bake the pine nuts in a dry frying pan on low heat ( about 2 minutes until they have a light brown color and a nutty smell).
• Cut the sun-dried tomatoes into small pieces.
• Baking Pizza's:
• Preheat the oven to 225 degrees Celsius.
• Divide the dough in half and roll each piece out into a round pizza. Let the dough rest for 10 minutes, then spoon the tomato sauce on the pizza and spread it out evenly.
• Sprinkle the pine nuts, Parma ham and sun-dried tomatoes on the pizza.
• Grate the cheese and sprinkle it over the pizza and bake for14 minutes in the preheated oven.
• While baking wash the arugula and make sure it's dry.
• When the pizza comes out of the the oven, you add the arugula on top of the pizza. Serve immediately!

RICOTTA, ARUGULA AND GRAPE PIZZA WITH PINE NUTS AND LEMON OIL

Steps:

• For the dough: In a small bowl, combine the yeast with the sugar and 3/4 cup warm water. Let sit for 10 minutes until it begins to foam.
• In a large bowl, combine the all-purpose flour, whole-wheat flour and salt and make a well in the center. Add the yeast mixture and olive oil. Using a fork, incorporate the wet ingredients with the dry ingredients until a dough forms. On a lightly floured surface, continue to work and then knead the dough until it is smooth and elastic, about 8 minutes.
• Lightly coat a clean bowl with additional olive oil and add the dough, turning once to coat the dough in the oil. Cover and set in a warm place until doubled in size, about 1 hour.
• Heat a grill pan over medium-high heat and preheat the oven to 400 degrees F.
• Punch down the dough and divide it into 2 pieces, using 1 piece for the pizza. Wrap the remaining dough in plastic wrap and refrigerate or freeze for another pizza.
• For the pizza: Stretch the dough into a 12-inch circle or oval that will fit on the grill pan. Add the dough to the hot grill pan and cook until stiff and bubbles start to form, 1 to 2 minutes. Flip and cook on the other side until grill marks form and the crust is completely cooked through, 1 to 2 more minutes.
• Transfer the crust to a baking sheet and spread with the ricotta. Bake until the ricotta warms through and melts slightly, about 6 minutes. Top the warm pizza with the arugula, grapes and pine nuts. Drizzle with some lemon oil and serve immediately.

RICOTTA, ARUGULA AND GRAPE PIZZA WITH PINE NUTS AND LEMON ZEST

Steps:

• For the dough: In a small bowl, combine the yeast with the sugar and 3/4 cup warm water. Let sit for 10 minutes until it begins to foam.
• In a large bowl, combine the all-purpose flour, whole-wheat flour and salt and make a well in the center. Add the yeast mixture and olive oil. Using a fork, incorporate the wet ingredients with the dry ingredients until a dough forms. On a lightly floured surface, continue to work and then knead the dough until it is smooth and elastic, about 8 minutes.
• Lightly coat a clean bowl with additional olive oil and add the dough, turning once to coat the dough in the oil. Cover and set in a warm place until doubled in size, about 1 hour.
• Heat a grill pan over medium-high heat and preheat the oven to 400 degrees F.
• Punch down the dough and divide it into 2 pieces, using 1 piece for the pizza. Wrap the remaining dough in plastic wrap and refrigerate or freeze for another pizza.
• For the pizza: Stretch the dough into a 12-inch circle or oval that will fit on the grill pan. Add the dough to the hot grill pan and cook until stiff and bubbles start to form, 1 to 2 minutes. Flip and cook on the other side until grill marks form and the crust is completely cooked through, 1 to 2 more minutes.
• Transfer the crust to a baking sheet and spread with the ricotta. Bake until the ricotta warms through and melts slightly, about 6 minutes. Top the warm pizza with the arugula, grapes, pine nuts and lemon zest. Serve immediately.

ULTIMATE ARUGULA PIZZA

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.