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Prosciutto and Arugula Pizza

Prosciutto and Arugula Pizza



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Prosciutto and Arugula Pizza

Staying true to authentic baking methods, these flatbreads are made with the finest ingredients using traditional baking methods. Stonefire recipes showcase the versatility of our flatbreads. In 15 minutes you can create a delicious, easy meal for you and your family!

Ingredients

  • 1 Stonefire Artisan Pizza Crust
  • 1 sprigs fresh mint (optional)
  • 1 Tablespoon olive oil
  • 1 clove garlic, minced
  • 1 small red chile or 1/2 cup grape tomatoes, cut in half
  • ½ 7-ounce package buffalo mozzarella or 1 cup grated mozzarella
  • 1 Cup baby arugula

Servings8

Calories Per Serving130

Folate equivalent (total)89µg22%


Prosciutto, Arugula, and Parmesan Pizza

There are many recipes out there for this refreshing, summery pizza featuring arugula, prosciutto, and shaved Parmesan as toppings this is our version. With its chewy-crisp crust, enticing blend of cheese and meat, and a generous helping of "tossed salad" on top, this pizza is a light and tasty treat.

Ingredients

  • 5 cups (602g) High-Gluten Flour
  • 1 tablespoon (21g) honey
  • 1 tablespoon Pizza Seasoning*
  • 1 tablespoon + 1 teaspoon Pizza Dough Flavor*
  • 1 teaspoon instant yeast
  • 2 tablespoons (25g) olive oil
  • 1 3/4 cups (397g) lukewarm water
  • 1 1/2 to 2 cups (170g to 227g) grated Parmesan
  • 1/4 pound (113g) sliced prosciutto
  • 1 shallot, sliced
  • shaved Parmesan
  • fresh arugula, washed, dried and tossed with a splash of olive oil, salt, and pepper

Instructions

Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess. Mix and knead together all of the dough ingredients — by hand, mixer or bread machine set on the dough cycle — to make a soft, smooth dough.

Place the dough in a lightly greased bowl, cover the bowl, and allow the dough to rise until it's very puffy, about 60 minutes.

Divide the dough in half, and shape each half into a 14" oval on a piece of parchment. If the dough fights back, cover and let it rest for 10 minutes, then resume shaping.

Allow the dough to rise, covered, until it's noticeably puffy, about 60 to 90 minutes.

Place a pizza stone in the center of your oven, and preheat the oven to 450°F. Or place the crusts with their parchment on baking sheets.

Use a peel to transfer the dough, parchment and all, to the pizza stone. Or place the pans in the oven. If you're using a stone, you'll probably have to bake the crusts one at a time.

Bake the crusts until they begin to brown around the edges, about 8 minutes. Remove them from the oven, and top with the grated Parmesan, prosciutto, and shallot.

Return the pizzas to the oven, and bake for another 10 minutes, until their crust is nicely browned, both top and bottom, and the cheese is melted.

Remove the pizzas from the oven and top with a handful of the seasoned arugula, and shaved Parmesan.


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  • 1 pound prepared pizza dough, preferably whole-wheat
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, halved and thinly sliced
  • 2 ounces very thinly sliced prosciutto, cut into thin strips (about 1/2 cup)
  • ¼ teaspoon crushed red pepper
  • 1 cup shredded fontina or part-skim mozzarella cheese
  • 2 cups packed coarsely chopped arugula
  • 1 cup chopped tomato

Position oven rack in the lowest position preheat to 450 degrees F. Coat a large baking sheet with cooking spray.

Roll out dough on a lightly floured surface to about the size of the baking sheet. Transfer to the baking sheet. Bake until puffed and lightly crisped on the bottom, 8 to 10 minutes.

Meanwhile, heat oil in a large nonstick skillet over medium heat. Add onion, prosciutto and crushed red pepper and cook, stirring, until the onion is beginning to brown, about 3 minutes.

Spread the onion mixture evenly over the crust and top with cheese. Bake until crispy and golden and the cheese is melted, 8 to 10 minutes. Remove from the oven and top with arugula and tomato.


Prosciutto and Arugula Pizza

Rustic pizza dough seasoned with nutty olive oil and slivers of garlic with a blend of gruyere and mozzarella cheese. Thin slices of prosciutto and then finished of with peppery leafy arugula .


Tasty Recipes

- 12 oz pizza dough (Try this recipe from our home chef!)
- 1tbl + 1tsp olive oil
- ¾ cup whole milk mozzarella, shredded
- 4 slices prosciutto, finely cut
- ½ - 2/3 cup mascarpone cheese
- 1 cup arugola
- 12 grape tomatoes, halved

Directions:

Preheat oven to 500 degrees Fahrenheit.

Stretch pizza dough to 1/8&rdquo thick. Turn a baking sheet upside down and lightly flour. Place dough onto floured bottom of baking sheet. Brush olive oil over the dough leaving a ½&rdquo perimeter dry.Cover olive oil with shredded mozzarella.Sprinkle prosciutto evenly over the cheese.Drop the mascarpone in spoonfuls over the prosciutto.

Slide pizza onto a pizza stone or place the entire baking sheet in the oven if you don&rsquot have a stone. If you're looking to grill the pizza, check out this tutorial! If you are baking it. bake for 10-12 minutes until desired color and crispness are achieved.


Prosciutto and Arugula Pizza

Prosciutto and Arugula Pizza is the perfect combination of salty from the prosciutto and peppery from the arugula. Homemade pizza on Saturdays should be a weekly thing. What I love about pizza is the versatility of ingredients you can use to top your pizza. I do love the standards, but my favorite pies are the ones that have crazy cool flavor combinations.

So on this particular Saturday I was in a cooking rut and didn’t really know what to make. And as I stood there examining the contents of my pantry, it struck me that I have all the fixings to make my own homemade pizza dough. And what I’ve been craving is a good prosciutto and arugula pie.

Making pizza with a crowd is literally the easiest dinner party menu ever. It’s fun, people can make their own, and it’s a group activity. We’ve put on parties before with a pizza bar, all different ingredients and cheeses, your friends do all the work and you just pop them in the oven and everyone has their own personal pizza. If you want to make it real easy on yourself most local pizza joints will sell you their dough or just give it to you. I usually barter with wine.

Wine Recommendation: Pinot Grigio is an easy answer. Also try a Soave Classico or a Toscana Red Wine.

Prosciutto and Arugula Pizza

This recipe makes 2 medium sized pizzas. You can prepare this pizza dough and freeze it for up to 6 months to use on the fly. Use the dough and top with your favorite toppings to make your own pizza creations.


Recipe Summary

  • Cooking spray
  • 1 tablespoon cornmeal
  • 1 (13.8-ounce) can refrigerated pizza crust dough
  • 2 tablespoons commercial pesto
  • ½ cup (2 ounces) shredded part-skim mozzarella cheese
  • 1 (9-ounce) package frozen artichoke hearts, thawed and drained
  • 1 ounce thinly sliced prosciutto
  • 2 tablespoons shredded Parmesan cheese
  • 1 ½ cups arugula leaves
  • 1 ½ tablespoons fresh lemon juice

Position oven rack to lowest setting. Preheat oven to 500°

Coat a baking sheet with cooking spray sprinkle with cornmeal. Unroll dough onto prepared baking sheet, and pat into a 14 x 10-inch rectangle. Spread the pesto evenly over dough, leaving a 1/2-inch border. Sprinkle mozzarella cheese over pesto. Place baking sheet on the bottom oven rack bake at 500° for 5 minutes. Remove pizza from oven.

Coarsely chop artichokes. Arrange artichokes on pizza top with sliced prosciutto. Sprinkle with Parmesan. Return pizza to the bottom oven rack bake an additional 6 minutes or until crust is browned.

Place arugula in a bowl. Drizzle juice over arugula toss gently. Top the pizza with arugula mixture. Cut the pizza into 4 (7 x 5-inch) rectangles cut each rectangle diagonally into 2 wedges.


California Arugula Prosciutto Pizza

This refreshing and delicious California Arugula Prosciutto Pizza is perfect for summer. The mixture of flavors brought forth by the goat cheese, mozzarella and Prosciutto gives the arugula prosciutto pizza a traditional Mediterranean taste while the walnuts add a surprising crunch. Mix in a little sweetness by drizzling just a touch of honey, which pairs wonderfully with the saltiness from the rest of the ingredients. The freshness of the California-style arugula Prosciutto pizza is an easy meal the whole family will love or entertaining special guests.

Ingredients
  • 9 ounce frozen pizza dough, thawed
  • 1 cup plus 1/4 cup wild arugula
  • 1/4 cup walnuts
  • 2 garlic cloves
  • 1/4 cup extra-virgin olive oil
  • Sea salt, to taste
  • 2 ounces Mozzarella cheese, grated
  • 1 ounce plain goat cheese
  • 4 padron or shishito peppers, sliced and stemmed
  • 6 ounces Prosciutto di Parma
  • 1 teaspoon honey, thinned with a few drops of water
Instructions

Add ice water to a medium bowl, set aside. In a medium pot, bring some water to a boil. Add garlic cloves and 1 cup of wild arugula. After 30 seconds, drain and immediately add to ice water to stop cooking.

When cool, remove arugula and garlic and, using paper towels, squeeze out excess water.

In a blender puree cooked arugula, garlic cloves, walnuts, extra-virgin olive oil, and a pinch of sea salt. Set aside.

Roll out the pizza dough until it is about 12 inches across.

Spread a heaping tablespoon or two of the pesto over the pizza dough. Distribute mozzarella and goat cheese over the pesto. Add the sliced peppers and sprinkle a pinch of sea salt.

Bake pizza for 15 to 25 minutes, until cheese is melted and crust is golden brown and bubbling. Remove pizza from oven, drizzle the thinned honey over the pizza and top with remaining 1/4 cup of arugula.

Slice pizza into six slices and lay a piece or two of Prosciutto di Parma on each slice. Serve immediately.

Looking for the perfect beer to pair with this dish? Check out our beer pairings page to learn more.


Prosciutto and Arugula Pizza Recipe

On each weekly market run, I “try” and plan out my dinner menu. This past week, I had a few ingredients (prosciutto and arugula) leftover and wanted to make something with them for Friday night’s dinner… pizza. The prosciutto was leftover from my favorite Chicken Marsala recipe that I use and the arugula was leftover from a delicious Gnocchi with Tomatoes, Arugula, and Bacon recipe that I love!

I had a particular pizza in mind that I wanted to make from countless restaurants that I have visited and ordered … A Prosciutto and Arugula Pizza. I came up with a recipe that is definitely one to add to my recipe book. Continue along for my rendition of Prosciutto and Arugula Pizza…

Ingredients: 1 lb fresh pizza dough, olive oil, shredded mozzarella cheese, prosciutto, arugula, salt, garlic powder, lemon juice, shaved parmigiana (or pecorino) cheese


Prosciutto, Arugula, and Parmesan Pizza

There are many recipes out there for this refreshing, summery pizza featuring arugula, prosciutto, and shaved Parmesan as toppings this is our version. With its chewy-crisp crust, enticing blend of cheese and meat, and a generous helping of "tossed salad" on top, this pizza is a light and tasty treat.

Ingredients

  • 5 cups (602g) High-Gluten Flour
  • 1 tablespoon (21g) honey
  • 1 tablespoon Pizza Seasoning*
  • 1 tablespoon + 1 teaspoon Pizza Dough Flavor*
  • 1 teaspoon instant yeast
  • 2 tablespoons (25g) olive oil
  • 1 3/4 cups (397g) lukewarm water
  • 1 1/2 to 2 cups (170g to 227g) grated Parmesan
  • 1/4 pound (113g) sliced prosciutto
  • 1 shallot, sliced
  • shaved Parmesan
  • fresh arugula, washed, dried and tossed with a splash of olive oil, salt, and pepper

Instructions

Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess. Mix and knead together all of the dough ingredients — by hand, mixer or bread machine set on the dough cycle — to make a soft, smooth dough.

Place the dough in a lightly greased bowl, cover the bowl, and allow the dough to rise until it's very puffy, about 60 minutes.

Divide the dough in half, and shape each half into a 14" oval on a piece of parchment. If the dough fights back, cover and let it rest for 10 minutes, then resume shaping.

Allow the dough to rise, covered, until it's noticeably puffy, about 60 to 90 minutes.

Place a pizza stone in the center of your oven, and preheat the oven to 450°F. Or place the crusts with their parchment on baking sheets.

Use a peel to transfer the dough, parchment and all, to the pizza stone. Or place the pans in the oven. If you're using a stone, you'll probably have to bake the crusts one at a time.

Bake the crusts until they begin to brown around the edges, about 8 minutes. Remove them from the oven, and top with the grated Parmesan, prosciutto, and shallot.

Return the pizzas to the oven, and bake for another 10 minutes, until their crust is nicely browned, both top and bottom, and the cheese is melted.

Remove the pizzas from the oven and top with a handful of the seasoned arugula, and shaved Parmesan.


Watch the video: Pizza με προσούτο και ρόκα. Easy Bake by Μύλοι Αγίου Γεωργίου (August 2022).