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
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.
PIZZA CON RUCOLA
Make and share this Pizza Con Rucola recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 1h12m
Yield 2 9-inch pizzas
Number Of Ingredients 6
Steps:
- Place a baking stone on middle shelf of oven; preheat oven to highest setting for at least 1 hour.
- *Make pizza one at a time: shape dough on floured surface; transfer it to pizza peel or inverted sheet pan that has been dusted with flour.
- Spread half of the mozzarella over the surface of the dough; distribute half the tomatoes over the cheese; sprinkle half the grated Parmigiano-Reggiano over the top.
- Carefully slide the pizza from the peel onto the baking stone; bake for 7-9 minutes.
- When pizza is done, the crust should be puffy and slightly charred on the edge and thinner in the center, and the cheese should be golden; the underside of the crust should be brown and crisp, not white and soft.
- While the pizza is baking, stack the arugula leaves, roll them up lengthwise and cut thinly crosswise to create shreds.
- Remove the finished pizza from oven and immediately sprinkle half of the arugula over the top; let pizza cool for about 3 minutes so that the arugula can begin to wilt, then serve it whole or in slices.
- Repeat with the remaining ingredients to make the second pizza.
Nutrition Facts : Calories 192.5, Fat 12.5, SaturatedFat 7.4, Cholesterol 40.8, Sodium 443.7, Carbohydrate 6.3, Fiber 1.6, Sugar 3.8, Protein 14.4
SIMPLE ROMAN PIZZA DOUGH
I found this recipe in Peter Reinhart's book American Pie, and I adapted it for the bread machine. He has traveled the globe searching for the best pizza around. Peter is a master breadmaker, and he probably would not approve of making this dough with the bread machine. Alas, I lack the patience and strength in my hands to knead dough. If you want to make this dough the old fashioned way, I encourage you to get a copy of Peter's wonderful book. The way I prepare it, though, makes the best pizza dough I have ever had. It is thin and flavorful.
Provided by Scrivener1
Categories European
Time P1DT1h
Yield 6 loaves, 12 serving(s)
Number Of Ingredients 6
Steps:
- Set your bread machine to the dough setting for a 1 lb. loaf.
- Place the ingredients in the breadmaker in the order listed above. Start the bread machine.
- After the dough cycle is complete, transfer the dough to a floured counter and form it into a ball.
- Place the ball in a bowl that has been coated with olive oil. Roll the ball around to coat with olive oil.
- Let the dough sit at room temperature for 30 minute Cover and put it in the refrigerator over night.
- The next day, divide the dough into 6 balls. I use a scale and weigh the dough, but you can eyeball it if you like. Do not over work the dough.
- Rub each ball with olive oil.
- If you do not plan to use each ball the same day, place each ball in individual freezer bags and refrigerate (up to 2 days) or freeze (up to 3 months).
- Allow the dough to sit at room temperature for 2 hours before making the pizza.
- Roll on a floured surface with a rolling pin and also stretch with your hands to shape the dough.
- Heat the oven to 425 deg.
- I prefer to use a pizza stone. Sprinkle the stone with semolina and place it in your oven as it heats up.
- Roll the dough with a rolling pin and you may also stretch it with your hands. Once it is shaped, lightly coat the dough with olive oil to prevent your dough from soaking up all of the sauce.
- Top with sauce and ingredients. I would only use two ingredients since the dough is thin.
- Bake for 10 minute.
- Top with provolone or mozzerella cheese.
- Bake another 5 minute or until the bottom is lightly brown.
Nutrition Facts : Calories 203.6, Fat 0.6, SaturatedFat 0.1, Sodium 631.9, Carbohydrate 42.5, Fiber 1.6, Sugar 0.1, Protein 6
More about "pizza con rucola recipes"
PESTO PIZZA WITH FRESH TOMATOES & MOZZARELLA - ONCE …
From onceuponachef.com
Cuisine ItalianCategory DinnerServings 2Calories 950 per serving
- Combine the flour, olive oil, yeast, salt and water in the bowl of a stand mixer fitted with the dough hook. Mix on low speed until the dough comes together. Increase the speed to medium-low and knead until the dough is smooth and elastic, about 5 minutes.
- Transfer the dough to a lightly oiled large bowl. Cover the bowl with plastic wrap or a damp kitchen towel and let it rise in a warm place until it has doubled in size, about 1 hour.
- When the dough has risen, punch it down and place it on a lightly floured surface. Cut in half and roll each part into a ball. Cover the dough balls with a damp kitchen towel and let rest for 15 to 20 minutes (the dough will rise a bit).
- Meanwhile, set an oven rack in the bottom position and preheat the oven to 500°F. Sprinkle the cornmeal on an 18x13-inch baking sheet; set aside. Cut the tomatoes crosswise into 1/8-inch-thick slices and place on a paper towel-lined plate to drain the juices.
PIZZA RUCOLA LE 25 BEST RECIPES - SILVIO CICCHI
From silviocicchi.com
Estimated Reading Time 3 mins
ARUGULA AND PROSCIUTTO PIZZA - OLIVIA'S CUISINE
From oliviascuisine.com
RECIPE // PIZZA WITH PARMA HAM AND RUCOLA - OH EVERYTHING …
From oheverythinghandmade.com
Estimated Reading Time 3 minsPublished Jun 27, 2012
- Combine 2 cups flour, undissolved yeast, sugar and salt in a large bowl. Add warm water (120° to 130° F) and oil. Mix...
- Dice the onion and garlic, saute in a pan with oil for 2 minutes. Add the tomato paste and brown sugar, cook under...
- Place a pizza stone on a rack in the lower third of your oven. Preheat the oven to 450°F for at least 30 minutes,...
- Remove the plastic cover from the dough and punch the dough down so it deflates a bit. Divide the dough in 4. Form...
ULTIMATE ARUGULA PIZZA – A COUPLE COOKS
ONION PIZZA WITH ARUGULA AND PARMESAN - SILVIO CICCHI
From silviocicchi.com
PIZZA WITH ARUGULA AND PARMESAN — LUNA TRAPANI
From lunatrapani.com
PIZZA WITH GRILLED VEGETABLES, BUFFALO MOZZARELLA AND RUCOLA - ACELINE
From aceline.media
PITA-PIZZA WITH SERRANO HAM AND RUCOLA RECIPE – KUMA KNIVES
From kumaknives.com
PROSCIUTTO AND ARUGULA PIZZA RECIPE (WEEKNIGHT-FRIENDLY) …
From thekitchn.com
PIZZA PROSCIUTTO RUCOLA; ITALIAN FOOD - PASSIONSPOON RECIPES
From passionspoon.com
BACON, TOMATO, AND ARUGULA PIZZA RECIPE | MYRECIPES
From myrecipes.com
PIZZA CON ROBIOLA, TARTUFO BIANCO E RUCOLA (PIZZA WITH ROBIOLA, WHITE ...
From eatyourbooks.com
PIZZA WITH ROCKET AND PARMA HAM (PIZZA CON RUCOLA E PROSCIUTTO DI …
From eatyourbooks.com
PIZZA WITH PARMA HAM & RUCOLA RECIPE – KUMA KNIVES
From kumaknives.com
PIZZA RUSTICA | NIGELLA'S RECIPES | NIGELLA LAWSON
From nigella.com
PESTO PIZZA WITH FRESH ARUGULA - COOKIE AND KATE
From cookieandkate.com
OUR 20 MOST SAVED RECIPES OF ALL TIME - THE NEW YORK TIMES
From nytimes.com
DELICIOUS PIZZA RECIPES | RICARDO
From ricardocuisine.com
You'll also love