Alfredo Prosciutto Pizza Recipes

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ROMAN-STYLE THIN-CRUST PIZZAS



Roman-Style Thin-Crust Pizzas image

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

1 recipe Classic Pizza Dough
Semolina flour or fine cornmeal, for dusting
Kosher salt and freshly ground pepper
2/3 cup Quick Alfredo Sauce
Extra-virgin olive oil, for drizzling
1 cup whole-milk ricotta (9 ounces)
2/3 cup fresh peas, blanched and drained; or frozen peas, thawed (3 1/2 ounces)
3 ounces thinly sliced prosciutto, cut into 1-inch strips
4 cups lightly packed curly-leaf spinach leaves, thick stems removed (from 1 large bunch), thoroughly washed and dried
1/2 ounce Parmigiano-Reggiano, grated (a scant 1/4 cup)
Red-pepper flakes, for serving
8 ounces Yukon Gold potatoes (2 small), very thinly sliced on a mandoline or with a very sharp knife
1/2 cup very thinly sliced red-onion rounds (from 1 small)
1/2 ounce Parmigiano-Reggiano, grated (a scant 1/4 cup)
Baby arugula, for serving

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



Prosciutto, Mushroom and Artichoke Pizza image

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

1 bunch scallion, chopped
4 tablespoons olive oil
8 ounces mushrooms, sliced
2 cloves garlic, chopped
1 pizza dough, for 10 to 12 inch pizza
8 slices prosciutto
4 bottled artichoke hearts packed in oil, drained and sliced
4 tablespoons freshly grated parmesan cheese
salt and black pepper

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



The Best Spinach Alfredo Pizza Ever image

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

2/3-1 cup classico alfredo sauce
25 leaves spinach
1/4 cup mozzarella cheese, shredded
1/4 cup parmesan cheese, shredded
pizza dough (enough for one 12-inch pizza)

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



White Pizza with Prosciutto and Fig image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 11

1 pound pizza dough (from a pizzeria is ideal)
All-purpose flour, for the work surface
One 15-ounce jar four cheese Alfredo sauce
12 ounces buffalo mozzarella, cut into eight 1/4-inch slices
12 paper thin slices prosciutto
10 fresh figs, quartered
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
2 cups baby arugula

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



Thin-Crust Boursin and Prosciutto Pizza image

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

1 -1 1/4 cup bread flour
3/4 cup cake flour (see directions to make cake flour in the description above)
1 (1/4 ounce) envelope fast rising yeast (Fleischmann's)
2 teaspoons sugar
1 teaspoon salt
3/4 cup very warm water (120 - 130 degrees F)
cornmeal
4 -6 ounces boursin spreadable cheese with garlic and herbs
2 -3 ounces prosciutto, chopped
3 thinly sliced green onions

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



Arugula-Prosciutto Pizza image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 14

1 pound prepared pizza dough, at room temperature
All-purpose flour, for dusting
Cornmeal, for dusting
4 tablespoons extra-virgin olive oil
1 clove garlic, grated
1/2 teaspoon chopped fresh rosemary
Kosher salt and freshly ground pepper
1/2 cup part-skim ricotta
1 cup shredded mozzarella cheese
4 cups baby arugula
1 small shallot, thinly sliced
Juice of 1/2 lemon
3 ounces thinly sliced prosciutto
Shaved parmesan cheese, for topping

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

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  • 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.
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