Prosciutto Mozzarella Pizza Recipes

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PROSCIUTTO MOZZARELLA PIZZA



Prosciutto Mozzarella Pizza image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 30m

Yield Makes one 9-by-13-inch pie

Number Of Ingredients 6

1/3 recipe Basic Pizza Dough, or 3/4 pound store-bought dough
8 ounces fresh mozzarella, grated (about 1 1/2 cups)
Freshly ground black pepper
3 to 6 thin slices prosciutto
Extra-virgin olive oil
Coarse salt

Steps:

  • Preheat oven to 475 degrees. Form dough (as directed in Basic Pizza Dough recipe) in a 9-by-13-inch rimmed baking sheet. Cover with mozzarella in an even layer. Sprinkle with pepper.
  • Bake until cooked through, crust is golden on edges and bottom, and cheese is golden-brown in spots, about 20 minutes.
  • Remove from oven. Immediately arrange prosciutto slices in even intervals across pie. Using a metal spatula, slide pie onto a cutting board. Drizzle with oil and sprinkle with salt. Slice into 6 pieces and serve.

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

PROSCIUTTO AND MOZZARELLA FLATBREAD PIZZA



Prosciutto and Mozzarella Flatbread Pizza image

With all the taste and texture of your favorite artisan pizza, this recipe can be ready at home in just half an hour. Pillsbury refrigerated classic pizza crust is your shortcut for this authentic-tasting dish.

Provided by Paula Jones

Categories     Entree

Time 30m

Yield 8

Number Of Ingredients 9

1 can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
3 tablespoons olive oil
1 small red onion, thinly sliced
1 cup shredded mozzarella cheese (4 oz)
6 oz fresh mozzarella cheese, cut into thin slices
2 slices prosciutto, coarsely chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup arugula

Steps:

  • Heat oven to 400°F. Line cookie sheet with cooking parchment paper. Unroll dough on cookie sheet; roll to 1/4-inch thickness. Brush dough with half of the oil. Bake 8 minutes.
  • Brush partially baked crust with remaining oil. Top with onion, shredded cheese, sliced cheese and prosciutto. Sprinkle evenly with salt and pepper.
  • Bake 10 minutes longer or until cheese is melted. Top with arugula. Cut into slices; serve immediately.

Nutrition Facts : ServingSize 1 Serving

PIZZA WITH MORTADELLA AND PROSCIUTTO



Pizza with Mortadella and Prosciutto image

Pizza with fresh mozzarella, cured meats, hot Fresno chiles, and Parmesan is grilled and ready to eat in just minutes.

Provided by TNT's On the Menu

Categories     Trusted Brands: Recipes and Tips     TNT's On the Menu

Yield 4

Number Of Ingredients 8

Fresh pizza dough (homemade or store bought)
Olive oil
Salt and freshly ground black pepper to taste
Shredded mozzarella cheese
Shaved Parmesan cheese
Thinly sliced mortadella, cut into strips
Thinly sliced prosciutto
Fresno chile peppers, thinly sliced

Steps:

  • Using, hand-tossed pizza dough, place on a hot grill for approximately 3 to 4 minutes until the bottom is firm.
  • Turn it over and brush with olive oil; sprinkle with salt and pepper.
  • Place mortadella and prosciutto on the pizza. Then top with thinly sliced fresno peppers and shaved parmesan cheese.
  • Grill until cheese is melted (about 5 minutes).

Nutrition Facts : Calories 296.4 calories, Carbohydrate 34.7 g, Cholesterol 16.9 mg, Fat 11.8 g, Fiber 1.1 g, Protein 11.6 g, SaturatedFat 3.2 g, Sodium 821.3 mg, Sugar 4.1 g

PROSCIUTTO, MOZZARELLA AND FIG PIZZA



Prosciutto, Mozzarella and Fig Pizza image

A quintessential flavor combination on a simple-to-make pizza base. It is good to make several of these bases in one go and then freeze them, so that next time pizza is on the menu, a base can be quickly defrosted and finished with toppings.

Provided by Lorraine Pascale

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 11

1 2/3 cups/9oz/250g white bread flour, plus extra for dusting
1 tsp salt
1/2 tsp active dry yeast
1/2 scant 2/3 cup/4 1/2 5fl oz /125 145ml warm water
2 tbsp/1 1/4fl oz/30ml extra-virgin olive oil, plus extra for oiling and drizzling
1 tube of good tomato paste
9oz /250g mozzarella cheese
8 slices of prosciutto, ripped up into bite-size pieces
5 figs, quartered
Salt and freshly ground black pepper
1 bunch of fresh basil

Steps:

  • Mix the flour, salt, and yeast together in a large bowl and make a well in the middle. In a pitcher, mix the water and oil together, then pour this into the well of the flour mixture and mix to make a soft but not sticky dough. Knead for 10 minutes by hand on a lightly floured counter or for 5 minutes in an electric mixer fitted with a dough hook. Bring the dough together to a smooth flat ball and place on a large, lightly floured baking sheet. Roll it out as flat as you can. Cover the pizza dough loosely with oiled plastic wrap, making sure it is airtight. Let stand in a warm but not hot place for 30 to 40 minutes.
  • Preheat the oven to 425 degrees F (220 degrees C). Remove the plastic wrap from the dough and roll out to a 12in (30cm) circle to knock some air out, then prick holes all over the dough with a fork. Spread over the tomato paste, leaving a 1 in (2.5cm) border, followed by the mozzarella, prosciutto, and half the figs. Drizzle with oil and season with salt and pepper. Bake in the oven for 15 to 20 minutes, or until the bread is crisp and golden brown and the cheese has melted. Scatter basil over the top and arrange the remaining figs on the pizza. Drizzle with oil. Serve at the center of the table so everyone can rip off their piece of Italian gold.

PROSCIUTTO & PEPPER PIZZAS



Prosciutto & pepper pizzas image

Cheat your way to a speedy supper by using garlic flatbreads as a pizza base, then top as you wish- we like ham, peppers and mozzarella cheese

Provided by Cassie Best

Categories     Main course

Time 25m

Yield Makes 2

Number Of Ingredients 5

2 garlic flatbreads (we used Waitrose garlic & sundried tomato flatbreads)
6 tbsp fresh tomato pasta sauce
3-4 roasted red peppers from a jar, cut into strips
4 slices prosciutto
125g ball light mozzarella , torn into pieces

Steps:

  • Heat oven to 240C/220C fan/gas 9. Put the flatbreads on 2 baking trays and spoon over the tomato sauce.
  • Top with the pepper strips, prosciutto and mozzarella. Bake for 15 mins, swapping the trays over halfway through cooking.

Nutrition Facts : Calories 785 calories, Fat 24 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 98 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 42 grams protein, Sodium 4.7 milligram of sodium

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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