PIZZA WITH FONTINA, PROSCIUTTO, AND ARUGULA
Categories Cheese Dairy Garlic Leafy Green Pork Bake Quick & Easy Prosciutto Fontina Gourmet
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Put a large heavy baking sheet (17 by 14 inches) on lowest rack of oven, then preheat oven to 500°F.
- Meanwhile, roll out dough on a lightly floured surface with a floured rolling pin, stretching corners with your hands to form a 16- by 13-inch rectangle. (Dough will be easier to roll out as it warms.) Transfer to a large tray lined with sheet of parchment paper. Lightly prick dough all over with a fork, then slide dough (on parchment) from tray onto hot baking sheet. Bake until top is puffed and pale golden in patches, 6 to 10 minutes. (Prick any large bubbles with a fork and flatten.)
- While crust bakes, shred cheese in a food processor fitted with medium shredding disk (you should have 3 cups).
- Remove crust from oven and brush all over with crushed garlic, then sprinkle evenly with cheese. Bake pizza until edge of crust is deep golden and cheese is bubbling and golden in patches, 8 to 10 minutes.
- Remove from oven, then scatter arugula over pizza and drape prosciutto over arugula. Drizzle with oil and coarsely grind pepper to taste. Serve immediately.
ARUGULA AND PROSCIUTTO PIZZA
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
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 14
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 PIZZA WITH FONTINA AND ARUGULA
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
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.
PROSCIUTTO AND ARUGULA PIZZA
This recipe was brought to us by chef and restaurateur Pino Luongo.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 5
Steps:
- Preheat oven to 500 degrees. Lightly oil two 14-inch pizza pans; set aside.
- Divide dough in half. Cover one half with plastic wrap while working with the other. Working on a lightly floured surface, use fingers to flatten and stretch half the dough into a rough 8-inch circle. Transfer to one of the prepared pans or onto a pizza peel. Continue pressing dough outward until it just fits inside rim of pan or reaches almost to the edge of the stone. Dough should be less than 1/4 inch thick. Drizzle with olive oil. Repeat with remaining dough.
- Sprinkle each pizza with half the mozzarella. Transfer both to oven, and bake until golden and crusty, 20 to 25 minutes. Remove from oven, and top with prosciutto and arugula. Drizzle with olive oil. Serve immediately.
PROSCIUTTO AND ARUGULA PIZZA
Categories Tomato Appetizer Bake Mozzarella Arugula Prosciutto Gourmet
Yield Makes one 9-inch pizza
Number Of Ingredients 6
Steps:
- At least 45 minutes before baking pizza, put a pizza stone or 4 to 6 unglazed "quarry" tiles arranged close together on oven rack in lowest position in oven and preheat oven to highest setting (500°-550°F).
- Trim any tough stems from arugula and thinly slice cheese. On a lightly floured surface pat out dough evenly with your fingers, keeping hands flat and lifting and turning dough over several times, into a 9-inch round. (Do not handle dough more than necessary. If dough is sticky, dust it lightly with flour.)
- Dust a baker's peel or rimless baking sheet with flour and carefully transfer dough to it. Jerk peel or baking sheet once or twice and, if dough is sticking, lift dough and sprinkle flour underneath it, reshaping dough if necessary. Working quickly, top dough with sauce, spreading with back of a spoon to within 1/2 inch of edge. Arrange mozzarella slices evenly over sauce.
- Line up far edge of peel or baking sheet with far edge of stone or tiles and tilt peel or baking sheet, jerking it gently to start pizza moving. Once edge of pizza touches stone or tiles, carefully pull back peel or baking sheet, completely transferring pizza to stone or tiles (do not move pizza). Bake pizza 6 to 7 minutes, or until dough is crisp and browned, and transfer with a metal spatula to a cutting board. Scatter arugula over pizza and arrange prosciutto slices on top.
- Cut pizza into wedges and serve immediately.
ARUGULA PIZZA
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
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.
FONTINA, PROSCIUTTO AND CARAMELIZED ONION PIZZA
Make and share this Fontina, Prosciutto and Caramelized Onion Pizza recipe from Food.com.
Provided by loveleesmile
Categories < 30 Mins
Time 25m
Yield 8 9 inch pizzas, 6-8 serving(s)
Number Of Ingredients 17
Steps:
- MAKE THE DOUGH: In a large bowl, mix the yeast with the water and sugar and let stand until foamy, about 5 minutes. Add the olive oil, thyme and salt. Add 2 cups of the flour and stir until a very soft, wet dough forms. Turn the dough out onto a lightly floured work surface and knead, working in about 1/3 cup more flour, until the dough is soft and silky. Shape into a ball and put in a large, oiled bowl. Cover and let rise until doubled in bulk, about 1 hour at room temperature or overnight in the refrigerator.
- MAKE THE TOPPINGS: Preheat the oven to 450°. Oil 2 large baking sheets. Heat the olive oil in a large skillet. Add the onions and stir to coat with the oil. Cover and cook over moderate heat, stirring, until the onions are softened, about 5 minutes. Uncover and cook the onions over high heat until golden brown, about 8 minutes longer. If the onions dry out, add a few tablespoons of water. Season the onions with salt and pepper, transfer to a plate and let cool slightly.
- Punch down the dough and turn it out onto a lightly floured work surface. Divide the dough into 8 equal pieces. Roll each piece out to a 9-by-3-inch rectangle and arrange on the prepared baking sheets. Top the dough with the Fontina, sautéed onions and prosciutto. Bake for 25 minutes, or until golden and crisp.
- In a large bowl, whisk the grapeseed oil, truffle oil and vinegar; season with salt and pepper. Add the apple and arugula and toss. Top the hot pizzas with the salad and serve immediately.
- NOTE: I could not find truffle oil, plus I hear it is ridiculously expensive, so I ommitted this item, and it still tasted great.
Nutrition Facts : Calories 695.9, Fat 32.2, SaturatedFat 12.7, Cholesterol 65.8, Sodium 871.9, Carbohydrate 71.6, Fiber 12.2, Sugar 10.3, Protein 36
More about "pizza with fontina prosciutto and arugula recipes"
PIZZA WITH PROSCIUTTO AND ARUGULA RECIPE - JAMES BEARD …
From jamesbeard.org
ARUGULA AND PROSCIUTTO PIZZA - FOOD CHANNEL
From foodchannel.com
ARUGULA-PROSCIUTTO PIZZA RECIPE | KITCHEN INFINITY RECIPES
From kitcheninfinity.com
PROSCIUTTO, ARUGULA, AND PARMESAN PIZZA | KING ARTHUR BAKING
From kingarthurbaking.com
ARUGULA & PROSCIUTTO PIZZA {VIDEO} - ALEXANDRA'S KITCHEN
From alexandracooks.com
ARUGULA & PROSCIUTTO PIZZA RECIPE | EATINGWELL
From eatingwell.com
GRILLED PROSCIUTTO ARUGULA PIZZA RECIPE | BERTOLLI
From bertolli.com
PIZZA WITH FONTINA, PROSCIUTTO, AND ARUGULA
From cookinghelper4u.weebly.com
ITALIAN-INSPIRED PROSCIUTTO ARUGULA PIZZA RECIPE - EAT THIS …
From eatthis.com
PIZZA WITH FONTINA, PROSCIUTTO, AND ARUGULA
From mealplannerpro.com
FLATOUT ROSEMARY PIZZA CRUSTS WITH ARUGULA, PROSCIUTTO AND FONTINA
From cheftini.com
FONTINA & PROSCIUTTO PIZZA WITH LEMONY ARUGULA SALAD
From yestoyolks.com
FONTINA, ARUGULA AND PROSCIUTTO PIZZA NEW YORK STYLE PIZZA ... RECIPE
From crecipe.com
PIZZA WITH ARUGULA AND PROSCIUTTO RECIPE | MYRECIPES
From myrecipes.com
PROSCIUTTO & ARUGULA RUSTICA PIZZA – BERTOLLI
From bertolli.com
FONTINA, PROSCIUTTO AND CARAMELIZED ONION PIZZAS RECIPE
From foodandwine.com
GRILLED PIZZA WITH PROSCIUTTO, ARUGULA, & LEMON RECIPE
From myrecipes.com
PROSCIUTTO AND ARUGULA PIZZA | KITCHN
From thekitchn.com
PIZZA WITH FONTINA, PROSCIUTTO, AND ARUGULA RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
ARUGULA AND PROSCIUTTO PIZZA RECIPE | SIDECHEF
From sidechef.com
PIZZA WITH ARUGULA AND PROSCIUTTO - JOANNE WEIR
From joanneweir.com
PIZZA WITH ARUGULA AND PROSCIUTTO RECIPE | REAL SIMPLE
From realsimple.com
BEST PESTO PIZZA WITH ARUGULA AND PROSCIUTTO RECIPE
From thepioneerwoman.com
FONTINA, PROSCIUTTO COTTO, AND ARUGULA PIZZA
From fornobravo.com
PROSCIUTTO ARUGULA FLATBREAD PIZZA - KYLEE COOKS
From kyleecooks.com
PROSCIUTTO ARUGULA PIZZA – 4-INGREDIENT ITALIAN PIZZA RECIPE
From travellingfoodie.net
RECIPE: PROSCIUTTO AND ARUGULA RUSTICA PIZZA | CALIFORNIA PRETTY
From californiapretty.com
ARUGULA AND PROSCIUTTO PIZZA - WEBMD
From webmd.com
FIG, FONTINA AND ARUGULA PIZZA – BROOKLYN BRED
From brooklynbred.com
RECIPE: PROSCIUTTO & ARUGULA FOCACCIA PIZZA WITH SPICY RANCH …
From blueapron.com
PIZZA WITH FONTINA, PROSCIUTTO, AND ARUGULA - MEDITERRANEAN RECIPES
From fooddiez.com
PROSCIUTTO AND ARUGULA PIZZA RECIPE - CHATELAINE.COM
From chatelaine.com
ARUGULA PROSCIUTTO PIZZA
From parmacrown.com
ARUGULA PROSCIUTTO PIZZA RECIPE
From crecipe.com
PIZZA WITH PROSCIUTTO, FONTINA AND ARUGULA. - WRITES4FOODWRITES4FOOD
From writes4food.com
FONTINA, ARUGULA AND PROSCIUTTO PIZZA - NEW YORK STYLE PIZZA ... RECIPE
From crecipe.com
PROSCIUTTO PIZZA RECIPE - THE SPRUCE EATS
From thespruceeats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love