Egg Prosciutto And Asparagus Pizza Recipes

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ASPARAGUS PIZZA WITH PROSCIUTTO



Asparagus Pizza With Prosciutto image

Make and share this Asparagus Pizza With Prosciutto recipe from Food.com.

Provided by evelinagrossberg

Categories     Lunch/Snacks

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 12

1 pre-made pizza dough
3/4 cup pre-made alfredo sauce
1 garlic clove, minced
1 cup shredded mozzarella cheese
1 cup shredded sharp cheddar cheese
1/4 cup parmesan cheese
12 pieces asparagus, cleaned, trimmed to 6 inches and blanched
12 pieces prosciutto
1/4 cup sliced green onion
1/4 teaspoon salt
1/8 teaspoon white pepper
1/4 teaspoon tarragon

Steps:

  • Preheat oven to 450°F.
  • Dust a flat, parchment covered ,surface with corn meal. Place dough in center and form into a rectangle. Spread evenly with alfredo sauce and sprinkle evenly with garlic and green onion. Wrap each piece of asparagus with prosccuito and place on pizza .
  • Top with cheese and seasonings and place on a flat baking sheet.
  • Bake at 450°F about 18 minutes or until crust is golden brown. Serve hot.

Nutrition Facts : Calories 134, Fat 8.9, SaturatedFat 5.4, Cholesterol 28.6, Sodium 309.1, Carbohydrate 4.7, Fiber 1.9, Sugar 1.5, Protein 10.1

ASPARAGUS, POACHED EGG, PROSCIUTTO AND FONTINA CHEESE



Asparagus, Poached Egg, Prosciutto and Fontina Cheese image

This recipe is one of many Fantastic sanwiches in "Nancy Silverton's Sandwich Book". Great for brunch or dinner. Paula G has a fast and easy way to poach eggs, please check out her Recipe #118761.

Provided by Brenda.

Categories     One Dish Meal

Time 33m

Yield 4 serving(s)

Number Of Ingredients 14

16 -20 large asparagus, stalks tough ends broken off
1 tablespoon extra virgin olive oil
1/2 teaspoon kosher salt
20 sprigs fresh thyme
4 slices sourdough bread
2 -4 tablespoons butter
1 garlic clove, peeled
2 tablespoons white wine vinegar
1 pinch kosher salt
4 extra-large eggs
3 ounces fontina or 3 ounces gruyere cheese, cut into four 1/8 inch thick slices
2 ounces good-quality prosciutto
extra virgin olive oil, for drizzling over the sandwiches
freshly cracked black pepper, to taste

Steps:

  • To roast the asparagus: Place the asparagus in a large bowl, drizzle the olive oil over it and sprinkle with the salt, tossing to coat.
  • Scatter 16 of the thyme sprigs onto a baking sheet and lay the asparagus over them to cover.
  • Roast in a preheated 450-degree oven for about 10 minutes, until tender to the touch but firm in the center.
  • To grill the bread: Butter each side of each slice.
  • In a pan over medium heat, lightly brown each side; remove to a plate and let cool just long enough to handle.
  • Rub one side of each slice with the garlic clove, then place on a baking sheet, garlic side up.
  • Arrange the asparagus evenly over the bread.
  • To poach the eggs: Use Paula G's easy poaching method Recipe #118761, or in a medium saucepan, bring 2 quarts of water to a boil.
  • Turn the heat down to just below a simmer and add the vinegar and salt.
  • Crack an egg into a small bowl to check that the yolk isn't broken.
  • Slowly stir the water in one direction to create a whirlpool effect.
  • Once the whirlpool has slowed a little, carefully slide the egg into the water against the side of the pan, following the current of the water as you pour, so the white envelops the yolk.
  • Repeat the process with each egg, poaching them for 2 to 2-1/2 minutes until the whites are set and the yolks are runny.
  • Carefully remove them with a slotted spoon to a plate; cup the eggs with your hand and tip the plate to drain off the water.
  • To assemble: Center an egg on top of the asparagus on each toast; drape a slice of the cheese over each egg.
  • Heat the sandwiches under the broiler just until the cheese melts.
  • Remove the sandwiches from the oven, rumple a slice of prosciutto over each, drizzle with a little olive oil and sprinkle with fresh pepper.
  • Garnish with the remaining thyme; serve immediately.

Nutrition Facts : Calories 478.6, Fat 24, SaturatedFat 10.6, Cholesterol 285.5, Sodium 971.4, Carbohydrate 44.1, Fiber 6.7, Sugar 4.1, Protein 24.3

EGG, PROSCIUTTO, AND ASPARAGUS PIZZA



Egg, Prosciutto, and Asparagus Pizza image

Eggs baked atop individual pizzas withthinly sliced prosciutto add a ham-and-egg heartiness to a family favorite.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 11

9 ounces (about 1/2 bunch) asparagus, trimmed and cut into 2-inch lengths
2 pounds frozen pizza dough, thawed
All-purpose flour, for work surface
8 ounces ricotta cheese
8 ounces mozzarella cheese, sliced
2 large tomatoes, sliced
4 ounces oil-cured black olives, pitted and halved
Coarse salt and freshly ground pepper
4 large eggs
4 ounces prosciutto, thinly sliced
Fresh basil, thinly sliced, for garnish

Steps:

  • Preheat a pizza stone in a 400 degree oven for 20 minutes. Prepare an ice bath. Bring a pot of water to a boil. Add asparagus; cook until bright green and just tender, about 2 minutes. Transfer to ice bath to stop the cooking. Drain; set aside.
  • Divide dough into four pieces. On a lightly floured surface, roll each piece into a 7-inch round. Top rounds with ricotta, mozzarella, asparagus, tomatoes, and olives. Season with salt and pepper.
  • Bake until crust is golden and cheese has melted, 10 to 12 minutes. Break an egg into a bowl, and slide onto a pizza; repeat. Continue baking until eggs are set, about 4 minutes. Arrange prosciutto and basil over the top, and serve hot.

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