Pizza With Arugula Corn And Bacon Recipes

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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.

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

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.

CORN AND BACON PIZZA



Corn and Bacon Pizza image

This sweet and salty corn and bacon pizza will add a unique twist to your meal planning.

Provided by MrsFisher0729

Categories     Meat and Poultry Recipes     Pork

Time 30m

Yield 4

Number Of Ingredients 8

1 (12 ounce) package frozen cauliflower pizza crust
⅔ cup frozen roasted corn, thawed
2 teaspoons water, or as needed
2 ounces grated Parmesan cheese
4 tablespoons frozen roasted corn, thawed
4 slices crisp-cooked bacon, finely chopped
2 green onions, sliced
2 tablespoons shredded Parmesan cheese

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Line a cookie sheet or pizza pan with parchment paper.
  • Place crust on the prepared pan.
  • Puree 2/3 cup of corn kernels in a blender until smooth. Add water, 1 teaspoon at a time, if needed. Spread the puree evenly across the crust, almost to the edge. Sprinkle 2 ounces Parmesan cheese evenly over the corn puree.
  • Top the corn puree and cheese evenly with 4 tablespoons corn, bacon, and green onions. Sprinkle 2 tablespoons Parmesan cheese on top.
  • Bake in the preheated oven until the crust is golden and crispy, 13 to 15 minutes. Serve warm.

Nutrition Facts : Calories 425.4 calories, Carbohydrate 48 g, Cholesterol 49.8 mg, Fat 19 g, Fiber 4.1 g, Protein 15.1 g, SaturatedFat 6.1 g, Sodium 695.2 mg, Sugar 3.1 g

SHEET-PAN PIZZA WITH ASPARAGUS AND ARUGULA



Sheet-Pan Pizza With Asparagus and Arugula image

You might be tempted to call this a focaccia, not pizza, and you might be right, but it probably falls somewhere in between. Store-bought pizza dough can be a real time-saver, but if you can't find it refrigerated, you'll need to plan ahead to defrost frozen dough. Defrosting is best done for 24 hours or so in the fridge - or longer, as the dough will continue to ferment and improve in flavor after a day or two. The dough is easier to stretch if it's not ice cold, so let it come to room temperature. The pancetta can be omitted for vegetarians, but the lemony herb and arugula salad on top is not to be missed.

Provided by Susan Spungen

Categories     dinner, quick, pizza and calzones, main course

Time 35m

Yield 4 servings

Number Of Ingredients 12

4 tablespoons olive oil
1 pound fresh or thawed frozen pizza dough, at room temperature
1/2 cup fresh ricotta (about 4 ounces)
5 ounces fresh mozzarella, sliced into 1/4-inch-thick rounds
1/2 bunch asparagus (about 1/2 pound), trimmed and cut into 5-inch pieces
1 or 2 serrano or jalapeño peppers, thinly sliced
4 thin slices pancetta (optional)
1/2 cup pitted and torn green olives, like Castelvetrano
Flaky sea salt and black pepper
1 cup loosely packed Italian parsley
1 cup loosely packed baby arugula
2 teaspoons lemon juice

Steps:

  • Heat oven to 500 degrees. Pour 3 tablespoons oil into a 9-by-13-inch rimmed baking sheet and brush to coat. (If you don't have a quarter sheet pan, you can use a larger one and aim to stretch the dough into a 9-by-13-inch rectangle.) Carefully stretch dough evenly to fill the baking sheet, avoiding creating holes or thin spots. The dough probably won't fit the baking sheet, so let it rest while you prepare the rest of the ingredients. If it still resists, layering the ingredients on top will help it keep its shape.
  • Dollop the ricotta around the dough. Tear the mozzarella into pieces and distribute evenly. Toss the asparagus with the peppers and 1 teaspoon oil; arrange randomly over the cheese. Cut the pancetta slices in half, if using, and tuck them in here and there.
  • Bake on bottom rack of oven for 15 minutes. If it seems to be darkening too quickly, lower heat to 450 degrees. Remove from oven, top with olives and return to oven for another 5 minutes until cheese is starting to brown and the crust is browned and crisp. Remove pan from the oven and immediately slide the pizza off the pan and onto a wire rack to prevent sogginess. After a few minutes, slide onto a board for serving. Season with flaky salt and pepper.
  • In a medium bowl, toss parsley and arugula with lemon juice and remaining 2 teaspoons olive oil. Season with flaky salt and pepper. Garnish pizza with salad and serve.

PIZZA WITH ARUGULA, CORN AND BACON



Pizza With Arugula, Corn And Bacon image

Provided by Mark Bittman

Categories     dinner, easy, pizza and calzones, main course

Time 30m

Yield 1 large, 2 medium, or more smaller pizzas

Number Of Ingredients 4

Pizza dough (see recipe)
6 cups loosely packed arugula, measured after washing, drying and shredding
Kernels from 4 ears of corn
1/2 cup minced bacon

Steps:

  • Preheat oven to 500 degrees.
  • Top prepared pizza rounds with arugula, corn and bacon. Bake about 15 minutes, or until nicely browned.

ROASTED-GARLIC PIZZA WITH BACON AND ARUGULA



Roasted-Garlic Pizza With Bacon and Arugula image

This is a pizza for Adults. I, not being an anchovy fan, left them out. My BFF made this for her fanily and she said you cannot even taste them. It is up to you really.

Provided by loveleesmile

Categories     < 4 Hours

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 head garlic, separated into unpeeled cloves
3 tablespoons extra virgin olive oil
1 tablespoon oregano leaves
1/4 teaspoon crushed red pepper flakes
3 ounces thickly sliced bacon, cut into 1/4-inch dice
all-purpose flour, for dusting
1 lb of your favorite pizza dough, cut into 2 pieces
6 ounces fresh mozzarella cheese, cut into 1-inch dice
1/4 cup freshly grated parmigiano-reggiano cheese
1 cup baby arugula

Steps:

  • Set a pizza stone on the bottom rack of the oven and preheat the oven to 350°.
  • In a pie dish, toss the garlic cloves with 1 tablespoon of the olive oil. Cover tightly with foil and roast until tender, about 45 minutes. Let cool slightly, then squeeze the softened garlic cloves into a mini food processor. Increase the oven temperature to 550° and allow at least 20 minutes for the stone to come to temperature.
  • In a small skillet, cook the anchovies in the remaining oil over moderate heat until they are nearly dissolved, about 1 minute. Scrape the oil into the processor, add the oregano and crushed red pepper and process to a paste.
  • Wipe out the skillet. Add the bacon and cook over moderate heat, stirring, until the fat is rendered but the bacon is not browned, about 2 minutes. Drain the bacon on paper towels.
  • On a lightly floured surface, stretch 1 piece of the pizza dough out to a 14-inch round. Transfer the dough to a floured pizza peel. Spread half of the roasted-garlic paste all over the dough, leaving a »-inch border. Sprinkle with half of the bacon, mozzarella and Parmigiano-Reggiano. Slide the pizza onto the hot stone and bake until bubbling and golden, about 8 minutes. Transfer the pizza to a work surface and top with half of the arugula. Cut the pizza into wedges and serve immediately. Repeat with the remaining dough and toppings.

Nutrition Facts : Calories 359.7, Fat 30.7, SaturatedFat 11.1, Cholesterol 51.6, Sodium 532.7, Carbohydrate 6.6, Fiber 0.5, Sugar 0.7, Protein 14.9

CARAMELIZED ONION PIZZA WITH GORGONZOLA, BACON AND ARUGULA



Caramelized Onion Pizza With Gorgonzola, Bacon and Arugula image

One of my new favorites is pizza topped with fresh arugula. My favorite is plain cheese pizza with arugula on top, but this is a VERY close second. A wonderful combination! NOTE: Bacon and Onions can be prepared ahead of time.

Provided by KelBel

Categories     Pork

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

4 slices bacon, chopped
2 teaspoons olive oil
12 cups onions, thinly sliced
2 teaspoons fresh rosemary, chopped & divided
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (12 inch) Boboli pizza crusts
1/2 cup gorgonzola, crumbled
2 tablespoons walnuts, coarsely chopped
1 cup arugula, trimmed

Steps:

  • Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings. Set bacon aside.
  • Add oil to bacon drippings in skillet over medium-high heat. Add onion, and sauté 5 minutes, stirring frequently.
  • Stir in 1 teaspoon rosemary, salt, and pepper. Continue cooking 15 to 20 minutes or until onion is a deep golden brown, stirring frequently.
  • Preheat oven to 400°.
  • Place pizza crust on 12-inch pizza pan. Top with onion. Add cheese and walnuts; bake 7-10 minutes or until cheese melts.
  • Remove from oven; top with 1 teaspoon rosemary, reserved bacon and arugula.

Nutrition Facts : Calories 273.6, Fat 13.4, SaturatedFat 4.8, Cholesterol 18.7, Sodium 487.3, Carbohydrate 33.3, Fiber 4.8, Sugar 13.9, Protein 7.6

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From goodhousekeeping.com


ARUGULA CORN SALAD WITH BACON / HOW TO COOK PERFECT ARUGULA …
2021-10-26 This recipe is fabulous with silver queen corn in the summer, but is also great with. Aug 31, 2015 · bacon, corn, salad, sauce….all these things make a perfect mixture. Chop cauliflower to a rice consistency and add to same mixing bowl. This salad with bacon, avocado and tomatoes is a party favorite. Get the recipe from domesticate me. It's ...
From ptownpizza.blogspot.com


GRILLED CORN AND BACON PIZZAS WITH BABY ARUGULA | RECIPE
Jun 25, 2020 - Sweet and smoky, grilled summer corn is an unexpected addition to this quick seasonal pizza. Jun 25, 2020 - Sweet and smoky, grilled summer corn is an unexpected addition to this quick seasonal pizza. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch …
From pinterest.com


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