Grilled Potato And Pancetta Pizza With Arugula Recipes

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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

POTATO AND PANCETTA, PIZZA



Potato and Pancetta, Pizza image

Provided by Guy Fieri

Categories     main-dish

Time 45m

Yield 2 pizzas

Number Of Ingredients 13

4 cups Yukon Gold potatoes
1 teaspoon salt
2 Store-bought pizza dough
2 tablespoons olive oil, plus some for brushing
1/2 cup flour for "bench flour"
3/4 cup corn meal for dusting
1 pound pancetta, diced
1 cup roasted red bell peppers, julienned
1/2 pound taleggio cheese, sliced
1/4 cup grated parmesan
Pepper
Basil for garnish
Juice of 1/2 lime and zest of same

Steps:

  • Preheat oven to 450 degrees F
  • Bring a large pot of water to a boil and add salt. Add the potatoes and cook until the potatoes are just tender but not fully cooked, 8 to 10 minutes. Remove the potatoes from the water and place on a towel to dry and cool. Once the potatoes have cooled enough to touch, slice them into 1/4 inch slices.
  • Meanwhile, cook the pancetta in a non-stick pan over medium heat until most of the fat has rendered out and crispy. Drain on a paper towel lined plate.
  • Dust a flat surface with flour and roll out the pizza dough until it is 1/4 of an inch thick.
  • Place the sliced potatoes on top of the pizza dough so that the entire surface is covered, drizzle olive oil over the top of the potatoes and place in the oven. Bake for 10 to 12 minutes until the potatoes start to brown.
  • Remove the pizza from the oven and sprinkle with the cooked pancetta, red bell peppers, red pepper flakes and both cheeses. Place the pizza back in the oven and cook for about 7 more minutes until all of the cheese has melted and the top of the pizza begins to brown.
  • Remove the pizza from the oven and garnish with cracked black pepper and chopped basil.
  • Let the pizza sit for a couple of minutes before cutting, drizzle with lime juice and sprinkle with lime zest. Cut and serve.

GRILLED PIZZA WITH FONTINA AND ARUGULA



Grilled Pizza with Fontina and Arugula image

Arugula adds a peppery tang to the mild, nutty taste of fontina in this easy-to-make pizza.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 25m

Number Of Ingredients 5

2 tablespoons extra-virgin olive oil, plus more for drizzling
2 pounds store-bought pizza dough (thawed if frozen)
1 pound fontina cheese, thinly sliced or grated
Sea salt and freshly ground pepper
1/2 cup baby arugula

Steps:

  • Preheat grill to medium. Brush a rimmed baking sheetwith 1 tablespoon oil. Using your hands, stretch dough intoa 10-by-12-inch rectangle on baking sheet. Lightly brush topof dough with remaining tablespoon oil. Fold in half.
  • Gently transfer dough to grill, and unfold to lay flat. Cover,and grill until underside is golden brown, 3 to 4 minutes. Usinga pizza peel or wide spatula, flip crust. Top with cheese. Cover,and grill until bottom of pizza is golden brown and cheesemelts, 3 to 4 minutes more.
  • Transfer to a cutting board. Season with salt and pepper.Top with arugula, and drizzle with oil. Cut into squares.

POTATO AND ARUGULA PIZZA



Potato and Arugula Pizza image

Make and share this Potato and Arugula Pizza recipe from Food.com.

Provided by Divinemom5

Categories     Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

1 pizza dough
1 1/4 lbs potatoes
4 tablespoons olive oil
salt
2 garlic cloves, peeled and mashed to a paste
red pepper flakes, to taste
2 tablespoons parmesan cheese
1/2 cup arugula leaf, stemmed and cut into strips (can substitute spinach)

Steps:

  • Preheat oven to 350°F.
  • Peel potatoes and slice into thin rounds.
  • Arrange slices on lightly oiled baking sheet; brush with 2 Tbsp olive oil.
  • Bake 10 minutes, or until lightly browned.
  • Transfer to platter, salt to taste.
  • Increase oven to 500°.
  • Roll out pizza dough to 14 inch round, dust baking sheet with cornmeal, place dough on sheet.
  • Brush dough with 1 tbsp olive oil and 1/2 of the garlic paste; sprinkle with pepper flakes.
  • Arrange potatoes on crust, overlapping.
  • Brush remaining oil and garlic over potatoes, then sprinkle with cheese.
  • Bake for 20 minutes or until pizza is deep golden brown.
  • Remove from oven and sprinkle with arugula or spinach.

Nutrition Facts : Calories 242.2, Fat 14.4, SaturatedFat 2.3, Cholesterol 2.2, Sodium 47.9, Carbohydrate 25.5, Fiber 3.2, Sugar 1.2, Protein 4

GRILLED POTATO AND PANCETTA PIZZA WITH ARUGULA



GRILLED POTATO AND PANCETTA PIZZA WITH ARUGULA image

Yield 4-6 servings

Number Of Ingredients 11

14 oz. red potatoes (about 6 medium), sliced
1/8 inch thick
2 tsp. salt, plus more, to taste
4 oz. pancetta, diced
All-purpose flour for dusting
1 batch thin-crust pizza dough (see related
recipe at right)
3 Tbs. olive oil
8 oz. fontina cheese, grated
1 1/2 cups baby arugula
Freshly ground pepper, to taste

Steps:

  • Put the potatoes and the 2 tsp. salt in a saucepan and add water to cover the potatoes by 2 inches. Bring to a boil over high heat, reduce the heat to medium-low and simmer until just tender, about 4 minutes. Drain and let cool. In a fry pan over medium heat, fry the pancetta, stirring occasionally, until crispy, 5 to 7 minutes. Transfer to a paper towel-lined plate to drain. Prepare a grill for indirect grilling over high heat. Preheat a pizza stone for at least 30 minutes, until the thermometer on the stone registers 500°F. Dust a wooden pizza peel with flour. Divide the pizza dough in half and form each half into a ball. Using your hands or a rolling pin, stretch or roll out 1 ball of dough into a 10-inch round. Lay the dough on the pizza peel. Using a spoon, spread 1 Tbs. of the olive oil evenly over the dough, leaving a 1/2-inch border on the edge. Sprinkle half of the cheese evenly over the dough. Arrange half of the potato slices on the cheese and sprinkle half of the pancetta on top. Using the pizza peel, carefully slide the pizza onto the preheated pizza stone. Cover the grill and cook for 3 to 5 minutes. Uncover the grill and turn the pizza 180 degrees. Cover the grill and continue to cook until the crust is golden brown, 5 to 7 minutes more. Using the pizza peel, transfer the pizza to a large cutting board and cover loosely with aluminum foil. Repeat with the remaining ingredients to make the second pizza. In a bowl, toss together the arugula, the remaining 1 Tbs. olive oil, salt and pepper. Scatter the arugula evenly over the pizzas. Cut into slices and serve immediately. Makes 2 pizzas; serves 4 to 6. Williams-Sonoma Kitchen.

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