Arugula And Prosciutto Tortilla Pizzas Recipes

ARUGULA AND PROSCIUTTO TORTILLA PIZZAS

Arugula and Prosciutto Tortilla Pizzas image

Can be prepared in 45 minutes or less.

Yield Serves 4 as an entrée or 8 to 10 as an hors d'oeuvre

Number Of Ingredients 6

Ingredients

a 1/4-pound piece of prosciutto, cut into 1/4-inch dice (about 2/3 cup)
1 medium red onion, chopped fine (about 1 cup)
1/4 cup olive oil
2 bunches, arugula, coarse stems discarded and the rest washed well, spun dry, and chopped (about 2 cups)
four 8 1/2-inch flour tortillas
2/3 cup freshly grated Parmesan cheese (about 3 ounces)

Steps:

Preheat oven to 400°F.
In a medium heavy skillet cook prosciutto and onion in oil over moderate heat, stirring, until onion is softened. Remove skillet from heat and stir in arugula and salt and pepper to taste.
Arrange flour tortillas on 2 baking sheets and top with arugula mixture and Parmesan.
Bake pizzas on upper and lower racks of oven, switching positions of baking sheets halfway through baking, until edges are golden, about 10 minutes.

ARUGULA-PROSCIUTTO PIZZA

Arugula-Prosciutto Pizza image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 14

Ingredients

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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