ROMAN-STYLE THIN-CRUST PIZZAS
Rolling out homemade pizza dough removes larger air pockets than if you stretch by hand; it ensures an evenly thin, crisp, almost cracker-like crust and makes an excellent white pizza. Schmear the dough with our quick and easy alfredo sauce, then try all of our delicious topping combinations.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Time 35m
Yield Makes two 9-by-15-inch oval pizzas
Number Of Ingredients 15
Steps:
- Preheat oven to 450 degrees, with rack in lower third lined with a pizza stone or baking sheet. Divide dough in half. On a piece of parchment dusted with semolina, roll one piece of dough into an approximately 9-by-15-inch oval. Season with salt and pepper. Transfer on parchment to a baking sheet or pizza peel. Spread half of alfredo sauce over dough, leaving a 1/2-inch border.
- Preheat oven to 450 degrees, with rack in lower third lined with a pizza stone or baking sheet. Divide dough in half. On a piece of parchment dusted with semolina, roll one piece of dough into an approximately 9-by-15-inch oval. Season with salt and pepper. Transfer on parchment to a baking sheet or pizza peel. Spread half of alfredo sauce over dough, leaving a 1/2-inch border.
- Ricotta-Peas-Prosciutto: Dollop half of ricotta, in small spoonfuls, evenly over dough, leaving a 1/2-inch border. Top evenly with half of peas and lightly drizzle with oil. Slide pizza (still on parchment) onto stone. Bake until crust is golden brown in places and crisp, 8 to 10 minutes. Transfer to a board; top with half of prosciutto or arugula, if using. Slice and serve. Repeat with remaining dough and toppings.
- Spinach-Parmigiano-Pepper Flakes: Top evenly with half of spinach, cheese, and pepper flakes; lightly drizzle with oil. Slide pizza (still on parchment) onto stone. Bake until crust is golden brown in places and crisp, 8 to 10 minutes. Transfer to a board; top with half of prosciutto or arugula, if using. Slice and serve. Repeat with remaining dough and toppings.
- Potato-Red Onion-Arugula: Top evenly with half of potatoes, then half of onion and cheese. Slide pizza (still on parchment) onto stone. Bake until crust is golden brown in places and crisp, 8 to 10 minutes. Transfer to a board; top with half of prosciutto or arugula, if using. Slice and serve. Repeat with remaining dough and toppings.
PROSCIUTTO, MUSHROOM AND ARTICHOKE PIZZA
Make and share this Prosciutto, Mushroom and Artichoke Pizza recipe from Food.com.
Provided by Kim127
Categories Cheese
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees.
- In a frying pan, heat 2 tbsp of the oil.
- Saute the scallions, mushrooms and garlic over moderate heat until all the juices have evaporated.
- Salt and pepper lightly.
- Let cool.
- Brush the pizza dough with 1 tbsp oil.
- Arrange the prosciutto, mushrooms and artichokes on top.
- Sprinkle the Parmesan over, then drizzle the remaining oil over and season again lightly with salt and pepper.
- Bake for 15-20 minutes.
- Serve immediately!
THE BEST SPINACH ALFREDO PIZZA EVER
This is a pizza that I made up, and have made it twice now with people moaning through every bite. It is excellent, and you MUST use the Classico Alfredo sauce.
Provided by Miss Diggy
Categories Spinach
Time 18m
Yield 8 slices
Number Of Ingredients 5
Steps:
- Roll out the fresh pizza dough into a 12 inch circle, and place onto your stone or sheet.
- Spread the alfredo sauce around and out to the edges and then lay the spinach on top of that, making sure not to overlap pieces of spinach.
- Then sprinkle cheeses on top and bake at 475 for 10-13 minutes, or whatever you normally bake your pizza pie at.
Nutrition Facts : Calories 31.2, Fat 1.8, SaturatedFat 1, Cholesterol 5.5, Sodium 94.4, Carbohydrate 1.3, Fiber 0.7, Sugar 0.2, Protein 2.9
WHITE PIZZA WITH PROSCIUTTO AND FIG
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 11
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.
THIN-CRUST BOURSIN AND PROSCIUTTO PIZZA
Creamy boursin with bits of prosciutto and green onions on a crispy crust. Tip #1: How to make cake flour: Place 1-1/2 tablespoons corn starch in a 3/4 cup dry measuring cup. Fill remainder of cup with all-purpose flour. Tip #2: Directions included below on how to make thin crust. From the Fleischmann's Yeast website.
Provided by gailanng
Categories Cheese
Time 3h7m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine 1 cup bread flour, cake flour, undissolved yeast, sugar and salt in a bowl. Add water and mix until well blended, about 1 minute. Add additional flour, if needed, to form a soft dough.
- Knead on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. Place dough back in mixing bowl and cover tightly with plastic wrap. Let rise at room temperature for 1 to 3 hours. (Tips to Kneading Dough: To knead the dough, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you. Using the heels of your hands, push the dough away with a rolling motion. Rotate dough a quarter turn and repeat the "fold, push and turn" steps. Keep kneading the dough until it is smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of the dough.).
- Place a pizza stone on the lowest oven rack. Preheat oven to 550°F, or as high as your oven setting allows. If your oven has a convection setting, this is a good time to use it.
- Punch dough down. Divide into 8 equal pieces; keep covered.
- Roll each piece into a very thin (1/16-inch) circle on a floured surface. The shape doesn't have to be perfect! To achieve a very thin crust, try these tips: roll dough until very thin. Now, carefully pick up the thin dough and turn it over - roll again. Use a bench knife to help you get the dough off the surface for turning. Use as much flour as needed to make sure the dough is not sticky. Frequently flour rolling pin. Once the dough is rolled as thin as possible, it is ready to be baked.
- Place crust on a cornmeal-dusted pizza peel, flat baking sheet or the back side of a jelly roll pan or pizza pan. Make sure that the crust moves freely (doesn't stick to the pan). If it is sticking to the pan, gently lift dough and add a little more cornmeal. Use a fork to "dock" or make lots of little holes in the crust, about 1/2-inch apart. This prevents the crust from puffing up during baking.
- To bake, slide the crust off the pizza peel or baking sheet onto the preheated stone in the oven. Use a long-handled spatula to help transfer the crust if needed. Close the oven door as quickly as possible to keep the oven hot. Bake 2 to 5 minutes or until crust has browned patches.
- When done, remove crust from the oven with a spatula and place on wire rack to cool. Repeat with remaining dough portions.
- Use a minimal amount of topping to keep the crust crisp and for ease in handling. Spread a thin layer of boursin cheese on each crust. Top with prosciutto and sprinkle with green onions. Return to oven for an additional 1 to 2 minutes. Most stones will accommodate baking 2 pizzas at once. Remove finished pizza from oven to cutting board. Cut into pieces and serve.
- Allow the oven to cool before removing the pizza stone and follow the manufacturer's directions for cleaning. Excess cornmeal tends to burn so be sure and use your exhaust fan.
Nutrition Facts : Calories 112.1, Fat 0.3, SaturatedFat 0.1, Sodium 293.3, Carbohydrate 23.8, Fiber 1, Sugar 1.3, Protein 3.1
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
More about "alfredo prosciutto pizza recipes"
PROSCIUTTO AND ARUGULA ALFREDO PIZZA - OH SO DELICIOSO
From ohsodelicioso.com
- Prepare dough by combining 1 1/2 c flour and remaining ingredients in mixer. Begin mixing dough, and slowly add flour 1/2 c at a time until dough is pulling away from sides of the bowl and has formed a ball. Continue to knead for about 5 minutes. It will be tacky. Cover with towel and let sit.
- Make alfredo sauce. Add butter, cream, cheese, garlic, salt, pepper, and nutmeg into saucepan and heat on low/medium, stirring intermittently. Bring just to a simmer and then turn heat down to lowest setting to keep warm as it continues to thicken. Stir occasionally until ready to use.
- Preheat oven (and pizza stone if you have it) to 425 degrees. Line baking sheet with parchment paper and sprinkle 1 t cornmeal on it if you have it. Roll dough out on counter with rolling pin and lay on parchment paper. Prick with fork all over. Bake 5 minutes and remove from oven.
- Spread alfredo sauce, some of the chopped prosciutto, and minced onion over slightly-baked pizza crust and place back into oven. Bake another 10 minutes, or until crust is golden brown. Remove from oven.
MENU AT BRIXX WOOD FIRED PIZZA + CRAFT BAR, WOODBRIDGE
From restaurantguru.com
PROSCIUTTO CROSTINI WITH BALSAMIC GLAZE - EIGHT FOREST LANE
From eightforestlane.com
WEEKNIGHT DINNER: PROSCIUTTO AND ARUGULA PIZZA - KITCHN
From thekitchn.com
PROSCIUTTO PIZZA RECIPE & GUIDE - ITALIAN PIZZA - ITALIAN STREET KITCHEN
From italianstreetkitchen.com
MENU OF BRIXX WOOD FIRED PIZZA IN WOODBRIDGE, VA 22191
From menupix.com
PROSCIUTTO PIZZA RECIPE - EVERYBODYLOVESITALIAN.COM
From everybodylovesitalian.com
PROSCIUTTO PIZZA RECIPE - THE SPRUCE EATS
From thespruceeats.com
PROSCIUTTO PIZZA RECIPE - OVEN OR GRILL - MY KITCHEN LOVE
From mykitchenlove.com
ALFREDO PIZZA — LAUREN LANE EASY RECIPES
From lauren-lane.com
92 BEST PIZZAS IN THE WORLD - TASTEATLAS
From tasteatlas.com
PROSCIUTTO PIZZA - LOVE TO EAT ITALIAN
From lovetoeatitalian.com
THE 35 BEST PIZZA RESTAURANTS IN WOODBRIDGE, ON - 2024 …
From restaurantji.com
SPINACH PROSCIUTTO ALFREDO PIZZA - DAMN DELICIOUS
From damndelicious.net
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#weeknight #30-minutes-or-less #time-to-make #course #preparation #occasion #for-1-or-2 #lunch #dinner-party #kid-friendly #dietary #toddler-friendly #number-of-servings
You'll also love