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Prosciutto, Arugula, and Lemon Pizza

Prosciutto, Arugula, and Lemon Pizza


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Preheat the oven to 375 degrees.

Using a dash of the olive oil, lightly grease a rectangular baking sheet.

Sprinkle a little flour on the ball of pizza dough and start to knead it on a well-floured cutting board. Roll out the dough with the butt of your palm, starting in the middle and smoothing it out to the edges, making sure that the edges all remain equal in thickness. When the dough is about 6 to 7 inches in diameter, pull up one side of the edges with your hands and gently shape the dough into a rectangle. Place the dough onto the baking sheet, stretching the corners carefully so that it fits the entirety of the baking sheet. Drizzle with 2 tablespoons of the olive oil and season with salt and pepper, to taste.

Bake the dough in the oven until the edges start to turn light golden brown, about 10 minutes. Take the dough out of the oven, turn the oven to broil, and sprinkle the cheese on top of the dough. Broil until the cheese is bubbling and the edges of the dough are a deep golden brown, about 5 more minutes.

Remove the dough from the oven and place an even layer of the arugula on top, leaving about a 1/2-inch for the crust. Tear off pieces of the prosciutto and distribute evenly on top of the arugula, layering them as you place them and twisting just as you release, so that they resemble rose buds.

Drizzle the remaining olive oil and juice of the lemon evenly on top of the pizza, and season with salt and pepper, to taste. Cut into equal squares and serve.


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.


Prosciutto and Arugula Pizza

Prosciutto and arugula pizza is a perfect light meal. Thin and crispy crust, melted cheese, and the most beautiful baby arugula and prosciutto salad on top.

Ingredients

  • Flour, For Dusting
  • 1 pound Raw Pizza Dough
  • 3 Tablespoons Extra Virgin Olive Oil, Divided
  • 1 clove Garlic, Very Large, Minced
  • 2 Tablespoons Thinly Sliced Onions
  • 10 Kalamata Olives, Pitted And Sliced In Half
  • 3 cups Shredded Mozzarella
  • 2 cups Baby Arugula
  • 1 Tablespoon Lemon Juice
  • Salt And Pepper
  • 3 ounces, weight Lean Prosciutto, Torn Into Strips
  • 3 Tablespoons Shaved Fresh Parmesan

Preparation

Preheat a pizza stone in the oven at the highest temperature available (preferably 550°F) for 30 minutes. Place a sheet of parchment paper over a pizza peel or a large, inverted baking sheet.

On a lightly floured surface, roll the pizza dough thinly, to about a 15-inch diameter. Spread 2 tablespoons of olive oil on the rolled crust, up to 1 inch off the edge. Spread minced garlic evenly over the crust.

Evenly distribute slivered onions and cut Kalamata olives on top of the olive oil and garlic. Top everything with mozzarella. Place in the oven and bake until cheese and crust turn golden brown in spots, about 6–8 minutes, depending on oven temperature.

Meanwhile, dress arugula with remaining tablespoon of olive oil, lemon juice, salt and freshly cracked pepper.

Remove pizza from oven and allow it to rest for 5–10 minutes so that the excessive heat does not wilt the arugula. Top the pizza with dressed arugula, strips of prosciutto, and shaved Parmesan. Serve.


We are back from sunny Florida and I am trying to get back into the swing of things. I will admit this time around it has been extremely hard to come back to reality. I am not totally sure why but I just haven&rsquot been able to get myself back into the groove.

Today&rsquos Prosciutto Arugula Pizza definately helps a little! This is one of my favorite pizza combinations that we make at home. When I lived in Chicago Mariano&rsquos was my favorite grocery store. I miss it now that I live in Ohio. One of the pizzas that they sold was a combination very similar to today&rsquos Prosciutto Arugula Pizza.

I love the salty prosciutto paired with the peppery arugula and the mozzarella and parmesan cheese. The pizza crust is brushed with an olive oil and garlic combination which gives the crust good flavor. I also tossed the arugula with a little drizzle of olive oil and lemon juice adding a touch of sweetness.

When Will has basketball or swimming, pizza is one of my go-to meals that I make. It is so easy to throw together and bakes in under 10 minutes. I tend to buy one of two things: the frozen pizza dough crust from Trader Joes or Whole Foods or Naan Pizza Crust. I love both options and they are easy to use. Feel free to use whatever pizza dough crust you like!

Keep this recipe in your back pocket for the busy days during the week. I promise you won&rsquot be disappointed.

YOU CAN ALSO FIND ME ON FACEBOOK, PINTEREST, TWITTER, GOOGLE + AND INSTAGRAM. I JUST JOINED SNAPCHAT TOO .


Arugula and prosciutto pizza

Salad is fine and all but salad’s nothing compared to pizza. That’s why I love arugula and prosciutto pizza. It’s salad and pizza in one.

I first experienced this glorious combo at Eataly L.A. where, if memory serves, the pizza also came topped with fresh burrata. Jimmy and I were a little skeptical when we ordered it. He’s more of a meat lovers kinda guy, but we both love an arugula salad so we gave it a try. And it was so, so good.

Ever since we bought a baking steel a few months ago, we’ve been making pizzas multiple times a week. The baking steel creates scorching hot oven temps that allow pizza dough to cook to crispy, blistered perfection in under 5 minutes. So when we found ourselves with some leftover prosciutto from chicken cordon bleu grilled cheese, it only made sense to try making arugula and prosciutto pizza ourselves.

220 grams) ball of pizza dough. I almost never make just a single portion of pizza dough. I usually make a half batch of the official Baking Steel 72-hour fermented pizza dough, which I divide into 3 and store in BPA-free 32 oz deli containers in the fridge. The thin, crispy crust is more than sturdy enough to hold up the prosciutto and arugula.

There’s no sauce here — just olive oil with minced garlic, shallot, and rosemary that gets spooned onto the dough. (Pro-tip: Buy a potted rosemary plant at your grocery store and keep it in a bright window. Give it lots of water and it will basically last you forever.)

A thick smattering of low-moisture mozzarella shredded on a box grater goes down next (never buy the pre-shredded stuff), followed by a few slices of prosciutto. The pizza takes a quick spin on the baking steel — about four minutes total. It’s just enough time to toss a couple handfuls of arugula with a drizzle of olive oil, a pinch of salt, and a squeeze of lemon juice.

The arugula is peppery with lots of bright acid from the lemon juice. The prosciutto is salty with crispy edges from the broiler. Those contrasting flavors with the richness of the cheese and the garlic and rosemary on the crust are really just so tasty. Honestly, if you’re looking for a perfect summer pizza — arugula and prosciutto are really hard to beat.


Pizza with Prosciutto, Arugula and Lemon

This recipe was created for the Breville pizza maker . To bake the pizza in a standard oven, place a pizza stone in the oven and preheat the oven to 500°F (260°C). Roll out the dough as directed below, but don’t prick it with a fork. Add the toppings and bake on the pizza stone for 10 to 12 minutes.

Pizza with Prosciutto, Arugula and Lemon

2 cups (16 fl. oz./500 ml) heavy cream

Kosher salt and freshly ground pepper

2 cups (8 oz./250 g) shredded mozzarella

3 oz. (90 g) thinly sliced prosciutto

1 lemon, quartered and very thinly sliced

2 cups (2 oz./60 g) baby arugula

Preheat a Breville pizza maker on the preheat setting for 30 minutes.

While the pizza maker heats, in a small saucepan over medium-low heat, warm the cream until reduced by half, 15 to 20 minutes.

In a fry pan over medium-high heat, warm the olive oil. Add the onion and cook until the onions are softened and lightly caramelized, 5 to 7 minutes. Add the garlic and thyme and cook, stirring, for 30 seconds more. Remove from the heat.

Once the cream has reduced, stir the onion mixture into the cream and season with a pinch each of salt and pepper.

On a lightly floured surface, roll out half of the dough into a 10-inch (25-cm) round. Prick the dough all over with the tines of a fork. Transfer the dough to a floured pizza peel. Spread half of the cream mixture over the dough, leaving a 1/2-inch (12-mm) border uncovered. Top with half each of the cheese, prosciutto and lemon slices.

Transfer the pizza to the pizza maker. Bake on the classic setting according to the manufacturer’s instructions until the crust is crisp and the cheese is lightly browned, 10 to 11 minutes.

Using the pizza peel, transfer the pizza to a cutting board. Preheat the pizza maker again, assemble the remaining pizza and bake on the classic setting. Divide the arugula evenly between the pizzas, cut into slices and serve immediately. Makes two 10-inch (25-cm) pizzas.


Ingredients in this Easy Flatbread Pizza

Let's talk about the ingredients in this delicious pizza!

Flatbread - use your favorite flatbread or naan bread, can use whole grain if you prefer.

Mozzarella Cheese - do not use the preshredded mozzarella. You want to buy it in balls or logs, fresh is great!

Prosciutto - comes thinly sliced. Substitutes for prosciutto - pancetta or already cooked and crumbled bacon.

Arugula - baby arugula is the best. Substitutes for arugula - watercress, dandelion, radicchio, or baby spinach.

Olive oil and lemon juice - to dress the arugula.


5-Minute Flatbread Pizza with Prosciutto, Arugula, and Mozzarella Recipe

This recipe is a slight cheat on skillet pizza, since it uses pre-made flatbread instead of pizza dough. Then again, it really does take just five minutes to make, so I don't feel badly about it at all. I made two personal pizzas in succession and the first one didn't get soggy or cold by the time the second was done, but if you want to speed things up, you can also opt to make the pies side-by-side in two skillets and finish both simultaneously.

Once the bread is browned, a quick blast of heat melts the mozzarella and warms the prosciutto and tomato. Before serving, I added a handful of lemon and olive oil-dressed arugula and some paper-thin sheets of shaved Parmesan. I used the rest of the arugula and tomatoes to make an easy side salad, with avocado, scallions, and fresh corn cut from the cob for a more complete dinner. (I also purchased way too much prosciutto and placed that on the table for a snack.)

Feel free to play around with the ingredients in the pizza to make it your own. I went with American prosciutto from La Quercia, but imported would work just as well depending on how much you want to spend. I also went with a ball of mozzarella and grated it myself, but you could buy shredded instead if you want to cut back even more on time.


Truth be told, this is the kind of meal that's worth waiting eight years to get your pizza-hands on. At this point I can't remember exactly how closely my version tracks the original, but time and distance allowed me to create exactly the pizza I wanted.

Medium-thin multigrain crust (but use whatever crust style you like). Just enough of a really good tomato sauce and regular old, nothing fancy mozzarella.

And then. Thin slices of prosciutto crumpled on top. And a big mess of punchy arugula dressed in good olive oil, fresh lemon juice, flaky sea salt and black pepper. A few shards of good parmesan. Drizzle of balsamic glaze. Bring it.

This pizza feels special but really couldn't be easier. Which in my mind makes it the perfect dinner party food. Except if you're young and can still eat the whole thing yourself. In that case, you're on your own.


Recipe: PIZZA WITH ARUGULA AND PROSCIUTTO

In a large bowl, toss arugula, cherry tomatoes and mint leaves with olive oil, salt, and pepper.

Add lemon juice toss to coat.

Divide dough into 4 balls cover loosely with plastic wrap.

Remove one ball at a time from plastic wrap transfer to large cookie sheet and gently pat and stretch dough to form ¼-inch-thick free-form shape, as desired. Repeat.

Carefully lift shaped dough and lay flat on grill, heated to medium-high heat.

Cook 2 to 3 minutes or until puffed and dough releases easily from grill. Carefully turn crusts over, topping crusts with the thinly sliced 8-ounce ball fresh mozzarella cheese.

Remove from grill top with arugula salad, then prosciutto.

Makes 4 servings, each 530 calories, 19g fat, 67mg cholesterol, 1,465mg sodium, 60g carbohydrates, 2g fiber, 30g protein

1 pint cherry tomatoes, cut in half

1 teaspoon extra-virgin olive oil

¼ teaspoon coarsely ground black pepper

2 tablespoons fresh lemon juice

1 (8-ounce) ball fresh mozzarella cheese, thinly sliced

4 ounces prosciutto, very thinly sliced

In a large bowl, toss arugula, cherry tomatoes and mint leaves with olive oil, salt, and pepper.

Add lemon juice toss to coat.

Divide dough into 4 balls cover loosely with plastic wrap.

Remove one ball at a time from plastic wrap transfer to large cookie sheet and gently pat and stretch dough to form ¼-inch-thick free-form shape, as desired. Repeat.

Carefully lift shaped dough and lay flat on grill, heated to medium-high heat.

Cook 2 to 3 minutes or until puffed and dough releases easily from grill. Carefully turn crusts over, topping crusts with the thinly sliced 8-ounce ball fresh mozzarella cheese.

Remove from grill top with arugula salad, then prosciutto.

Makes 4 servings, each 530 calories, 19g fat, 67mg cholesterol, 1,465mg sodium, 60g carbohydrates, 2g fiber, 30g protein