Pizzette With Fontina Tomato Basil And Prosciutto Recipes

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PIZZETTE WITH FONTINA, TOMATO, BASIL, AND PROSCIUTTO



Pizzette with Fontina, Tomato, Basil, and Prosciutto image

Provided by Giada De Laurentiis

Categories     Cheese     Herb     Pork     Appetizer     Bake     Easter     Low Cal     Spring     Prosciutto     Fontina     Bon Appétit     Sugar Conscious     Kidney Friendly     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 16

Number Of Ingredients 7

1 13.8-ounce package refrigerated pizza dough
3/4 cup grated Fontina cheese (about 2 ounces)
8 cherry tomatoes (about 3 ounces), quartered
2 tablespoons grated Parmesan cheese
2 teaspoons extra-virgin olive oil
1/3 cup thinly sliced fresh basil
1 1/2 ounces thinly sliced prosciutto, coarsely torn into strips

Steps:

  • Preheat oven to 475°F. Lightly sprinkle rimmed baking sheet with flour. Roll out pizza dough on lightly floured surface 1/4-inch thick. Using 2 1/2-inch diameter cookie cutter, cut 16 dough rounds. Arrange rounds on prepared baking sheet. Sprinkle rounds with Fontina cheese, dividing equally. Place 2 tomato quarters on each round, pressing gently into dough. Sprinkle tomatoes with Parmesan cheese. (Can be prepared 2 hours ahead. Cover and chill.)
  • Bake pizzette until golden brown, about 12 minutes. Drizzle pizzette with olive oil, then sprinkle with basil and lightly with salt and pepper. Drape prosciutto strips over. Arrange on platter and serve immediately.

TOMATO-BASIL PIZZETTES



Tomato-Basil Pizzettes image

Provided by Food Network Kitchen

Time 45m

Yield sixteen 3-inch pizzas

Number Of Ingredients 14

1 1/2 cups all-purpose flour, plus more for dusting
1 1/4 teaspoons (half a 1/4-ounce packet) instant yeast
1 teaspoon sugar
1/2 cup cornmeal
2 tablespoons grated parmesan cheese
2 tablespoons extra-virgin olive oil
Kosher salt
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 teaspoons finely chopped fresh oregano
Kosher salt and freshly ground pepper
16 thin slices soppressata (about 2 ounces)
10 medium tomatoes, sliced 1/4 inch thick
2 tablespoons grated parmesan cheese
1/2 cup small fresh basil leaves

Steps:

  • Make the dough: Position a rack in the lower third of the oven and preheat to 500 degrees F. Put 1/2 cup flour, the yeast and sugar in a food processor and pulse to combine. With the motor running, add 3/4 cup hot tap water (about 115 degrees F). Turn off the motor and add the cornmeal, cheese, olive oil, 1 teaspoon salt and the remaining 1 cup flour. Pulse until the dough forms a ball, then continue pulsing until smooth but still wet, about 15 more times.
  • Make the pizzettes: Line 2 baking sheets with parchment paper. Turn the dough out onto a lightly floured surface and knead until soft and elastic, 12 to 15 times, dusting lightly with flour if too wet to handle. Using a floured rolling pin, roll out the dough into a 1/4-inch-thick disk, about 14 inches across. Using a 3-inch-round cutter, cut the dough into 16 rounds, gathering and rerolling the scraps if needed. Transfer the rounds to the prepared pans.
  • Mix the olive oil, oregano, and salt and pepper to taste. Brush each round lightly with the herb oil, then top each with a slice of soppressata and 2 to 3 tomato slices. Sprinkle with the parmesan. Bake one sheet at a time, until the crusts are golden, about 8 minutes.
  • Drizzle the pizzettes with olive oil, season with salt and pepper, and top with the basil leaves. Serve warm or at room temperature.

Nutrition Facts : Calories 113 calorie, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 4 milligrams, Sodium 143 milligrams, Carbohydrate 15 grams, Fiber 2 grams, Protein 3 grams, Sugar 3 grams

PIZZETTE WITH GORGONZOLA, TOMATO AND BASIL



Pizzette with Gorgonzola, Tomato and Basil image

Provided by Giada De Laurentiis

Categories     appetizer

Time 30m

Yield 6 servings

Number Of Ingredients 6

8 ounces purchased pizza dough
3 ounces Gorgonzola, crumbled
3 ounces cherry tomatoes, quartered
2 teaspoons extra-virgin olive oil
1/4 cup fresh basil leaves, torn into pieces
Salt and freshly ground black pepper

Steps:

  • Preheat the oven to 475 degrees F.
  • Roll out the pizza dough to 1/4-inch thick. Using a 2 to 2 1/2-inch diameter cookie cutter, cut out 18 circles from the dough. Arrange the circles on a heavy large baking sheet. Sprinkle the Gorgonzola cheese over the circles. Top with the tomatoes, pressing them gently into the dough. Bake until the pizzettes are golden brown, about 10 minutes. Drizzle the pizzettes with oil. Sprinkle the basil over the pizzettes. Sprinkle with salt and pepper. Arrange the pizzettes on a platter and serve immediately.

GRILLED-TOMATO PIZZETTES WITH BASIL AND FONTINA CHEESE



Grilled-Tomato Pizzettes With Basil and Fontina Cheese image

These crisp mini-pizzas are layered with grilled tomatoes and Fontina cheese.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 1h10m

Number Of Ingredients 5

1/2 recipe Grilled Tomatoes
1/2 pound store-bought pizza dough
Flour, for work surface
1 1/4 cups shredded Fontina cheese
Fresh basil leaves

Steps:

  • After preparing grilled tomatoes, reduce grill to low. Divide pizza dough into four pieces. On a lightly floured work surface, shape dough into rough 12-inch-long ovals. Alternate between rolling the dough with a pin and stretching it with your hands. If it tears, pinch dough together to patch.
  • Place dough on grill. Cook until lightly charred on one side, 3 to 4 minutes; press lightly with a spatula to deflate any air bubbles.
  • Flip dough; layer with cheese and grilled tomatoes, dividing evenly. Cover grill; cook until cheese melts and bottoms of crusts are charred, 4 to 6 minutes. Garnish with basil.

Nutrition Facts : Calories 333 g, Fat 16 g, Protein 14 g

PIZZETTE WITH FONTINA, TOMATO, BASIL, AND PROSCIUTTO



Pizzette With Fontina, Tomato, Basil, and Prosciutto image

Make and share this Pizzette With Fontina, Tomato, Basil, and Prosciutto recipe from Food.com.

Provided by Lizzie Rodriquez

Categories     European

Time 37m

Yield 16 pizzettes, 8 serving(s)

Number Of Ingredients 7

13 7/8 ounces package refrigerated pizza dough
3/4 cup grated Fontina cheese (about 2 ounces)
8 cherry tomatoes, quartered (about 3 ounces)
2 tablespoons grated parmesan cheese
2 teaspoons extra virgin olive oil
1/3 cup thinly sliced fresh basil
1 1/2 ounces thinly sliced prosciutto, coarsely torn into strips

Steps:

  • Preheat oven to 475°F Lightly sprinkle rimmed baking sheet with flour. Roll out pizza dough on lightly floured surface 1/4-inch thick. Using 2 1/2-inch diameter cookie cutter, cut 16 dough rounds. Arrange rounds on prepared baking sheet. Sprinkle rounds with Fontina cheese, dividing equally. Place 2 tomato quarters on each round, pressing gently into dough. Sprinkle tomatoes with Parmesan cheese. (Can be prepared 2 hours ahead. Cover and chill.).
  • Bake pizzette until golden brown, about 12 minutes. Drizzle pizzette with olive oil, then sprinkle with basil and lightly with salt and pepper. Drape prosciutto strips over. Arrange on platter and serve immediately.

Nutrition Facts : Calories 58.3, Fat 4.7, SaturatedFat 2.3, Cholesterol 12.8, Sodium 101.1, Carbohydrate 0.9, Fiber 0.3, Sugar 0.6, Protein 3.3

MENA'S PROSCIUTTO AND BASIL PIZZA



Mena's Prosciutto and Basil Pizza image

This simple yet extremely flavorful pizza, topped with prosciutto and basil, makes a great change from the ordinary.

Provided by Malina Bleeding Heart Morris

Categories     Main Dish Recipes     Pork     Ham

Time 35m

Yield 6

Number Of Ingredients 11

2 ounces prosciutto, chopped
1 tablespoon olive oil, or as needed
1 refrigerated pizza crust
1 (6 ounce) can tomato paste
3 ½ tablespoons water
1 ½ teaspoons dried oregano
½ teaspoon white sugar
1 pinch salt
2 large cloves garlic, minced
1 (8 ounce) package shredded mozzarella cheese
8 leaves basil - stacked, rolled into a cigar shape, and thinly sliced

Steps:

  • Preheat the oven to 475 degrees F (245 degrees C).
  • Place prosciutto in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes. Set aside.
  • Lightly oil a pizza pan, baking sheet, or baking stone. Press pizza dough out onto the pan, spreading to the edges, but avoiding pulling the dough apart.
  • Combine tomato paste, water, oregano, sugar, and salt in a small bowl. Spread an even layer over the dough. Reserve remaining mixture for use on another pizza. Sprinkle minced garlic over the sauce. Sprinkle 1/2 of the mozzarella on top, then the fried prosciutto, then the rest of the mozzarella cheese. Sprinkle sliced basil leaves over pizza.
  • Bake in the preheated oven until cheese and crust are lightly browned, 8 to 10 minutes. Let pizza cool for 3 to 4 minutes, slice, and serve.

Nutrition Facts : Calories 303 calories, Carbohydrate 30 g, Cholesterol 32.2 mg, Fat 13 g, Fiber 2 g, Protein 16.4 g, SaturatedFat 5.3 g, Sodium 981 mg, Sugar 6.8 g

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