Prosciutto Pepper Pizzas Recipes

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.

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.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Remove the plastic wrapping and cardboard from pizza and place on a clean surface. Top with prosciutto, artichokes, garlic, and red pepper flakes.
• Place pizza in the preheated oven, either on a baking sheet or directly on the rack, and bake for 13 to 15 minutes.
• Remove from the oven and top with Parmesan cheese.

Steps:

• Position an oven rack on the second highest position, put a pizza stone on it and preheat the oven for 1 hour to as high as your oven goes, usually 500 to 550 degrees F.
• Divide the pizza dough into 2 pieces. On a floured surface, gently roll out each piece of dough into a 10- to 12-inch circle. Transfer one piece of dough to a floured pizza peel or the back of a baking sheet. Ladle about 1/4 cup of the Alfredo sauce on the pizza, leaving a 1/4-inch border. Top with half the mozzarella. Transfer to the pizza stone and bake until golden and bubbly, rotating halfway through, about 10 minutes. Remove from the oven and top with half the prosciutto slices. Next, scatter with half of the figs. Bake for another 2 to 3 minutes. Repeat with the remaining dough and pizza toppings.
• Meanwhile, whisk together the balsamic, olive oil and crushed red pepper with some salt and pepper in a medium bowl. Toss with the arugula.
• Top the warm pizzas with the dressed arugula, slice and serve immediately.

Steps:

• Preheat the oven to 450 degrees with a baking stone in it.
• Peel the roasted red peppers, remove the seeds and membranes (holding the peppers over a bowl to catch the juices), and slice in thin strips. Toss in the bowl with the juices, salt and pepper to taste, the garlic, and 1 tablespoon of the olive oil.
• Roll out the dough, and line a 12- or 14-inch pizza pan. Brush all but the rim of the dough with the remaining olive oil. Arrange the green pepper rings over the dough. Place in the oven for 10 minutes. Remove from the oven, and top with slices of mozzarella, placing the cheese inside and between the pepper rings. Distribute the roasted peppers over the surface of the pizza, and drizzle on the juice remaining in the bowl. Return to the oven for five to 10 minutes, until the crust is nicely browned and the cheese has melted. Remove from the oven, scatter the shaved Parmesan and the basil over the top, and serve.

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.