Grilled Summer Pizzette With Caramelized Peaches Burrata Arugula And Crispy Serrano Recipes

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GRILLED SUMMER PIZZETTE WITH CARAMELIZED PEACHES, BURRATA, ARUGULA AND CRISPY SERRANO



Grilled Summer Pizzette with Caramelized Peaches, Burrata, Arugula and Crispy Serrano image

Provided by Chris Santos

Categories     appetizer

Time 55m

Yield 6 servings

Number Of Ingredients 11

1 to 2 tablespoons vegetable oil
8 ounces thinly sliced serrano ham
2 pounds frozen pizza dough, thawed
All-purpose flour, for sprinkling
Olive oil, for brushing
2 tablespoons unsalted butter
6 peaches, thinly sliced on a mandolin slicer
1 teaspoon light brown sugar
Salt and freshly ground black pepper
5 ounces baby arugula, washed (about 6 cups)
2 pounds burrata cheese

Steps:

  • Preheat the oven to 425 degrees F.
  • Lightly brush 2 baking sheets with vegetable oil. Lay the ham on top in a single layer and lightly brush with vegetable oil. Bake in the oven until crispy, 10 to 12 minutes, flipping halfway. Remove and let cool.
  • Once your pizza dough has thawed, divide into 3 balls. Sprinkle flour (or cornmeal for texture) on your workspace and roll each ball into an elongated "flatbread," 10 to 12 inches long and 4 inches wide. Brush both sides with olive oil.
  • Melt the butter in a saucepan over medium-high heat and saute the peaches with the brown sugar and some salt and pepper until caramelized, 3 to 4 minutes.
  • Heat a grill or large grill pan to high heat.
  • Grill 1 oiled crust until it has distinguished grill marks, about 2 minutes. Flip and then layer with 2 cups arugula, generous spoonfuls of the burrata, some caramelized peaches and crisp serrano. Sprinkle with salt and pepper and close the grill until the cheese is melted. Remove from the grill and repeat with the 2 remaining pizzettes.

PIZZETTES WITH CARAMELIZED ONIONS, GOAT CHEESE, AND PROSCIUTTO



Pizzettes with Caramelized Onions, Goat Cheese, and Prosciutto image

Provided by Giada De Laurentiis

Categories     appetizer

Time 1h40m

Yield 24 mini pizzettes

Number Of Ingredients 10

3 tablespoons olive oil
3 large onions, sliced (about 4 cups)
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon herbs de Provence
1 teaspoon sugar
1 ball purchased pizza dough (about 12 to 16 ounces)
3 ounces goat cheese, crumbled (about 1/2 cup)
2 to 3 ounces prosciutto (about 5 large slices), cut into 2 by 2-inch pieces
Parsley or rosemary sprigs, for garnish

Steps:

  • In a large, heavy skillet, heat the oil over low heat. Add the onions, salt, pepper, herbs de Provence, and sugar. Stir to combine. Continue cooking over very low heat, stirring occasionally, until the onions are caramelized and dark golden brown, about 45 minutes to 1 hour.
  • Preheat the oven to 475 degrees F.
  • Roll out the pizza dough into a 1/4-inch-thick round. Using the cookie cutter, cut out 24 dough circles. Arrange the circles on a large heavy baking sheet. Place a small spoonful of the caramelized onions on each dough circle. Top with a small amount of goat cheese. Bake until golden and bubbly, about 10 minutes.
  • While still hot, top each pizzette with a piece of prosciutto. Arrange on a serving platter and garnish with sprigs of parsley or rosemary. Serve immediately.

Nutrition Facts : Calories 91, Fat 4 grams, SaturatedFat 1 grams, Cholesterol 6 milligrams, Sodium 334 milligrams, Carbohydrate 11 grams, Fiber 0.5 grams, Protein 3 grams, Sugar 2 grams

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