PIZZA CON RUCOLA
Make and share this Pizza Con Rucola recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 1h12m
Yield 2 9-inch pizzas
Number Of Ingredients 6
Steps:
- Place a baking stone on middle shelf of oven; preheat oven to highest setting for at least 1 hour.
- *Make pizza one at a time: shape dough on floured surface; transfer it to pizza peel or inverted sheet pan that has been dusted with flour.
- Spread half of the mozzarella over the surface of the dough; distribute half the tomatoes over the cheese; sprinkle half the grated Parmigiano-Reggiano over the top.
- Carefully slide the pizza from the peel onto the baking stone; bake for 7-9 minutes.
- When pizza is done, the crust should be puffy and slightly charred on the edge and thinner in the center, and the cheese should be golden; the underside of the crust should be brown and crisp, not white and soft.
- While the pizza is baking, stack the arugula leaves, roll them up lengthwise and cut thinly crosswise to create shreds.
- Remove the finished pizza from oven and immediately sprinkle half of the arugula over the top; let pizza cool for about 3 minutes so that the arugula can begin to wilt, then serve it whole or in slices.
- Repeat with the remaining ingredients to make the second pizza.
Nutrition Facts : Calories 192.5, Fat 12.5, SaturatedFat 7.4, Cholesterol 40.8, Sodium 443.7, Carbohydrate 6.3, Fiber 1.6, Sugar 3.8, Protein 14.4
ARUGULA PIZZA
This pizza is great served as an appetizer when family or friends get together. My girlfriends and I love it because it has that sophisticated gourmet touch, and it's healthy, too! This also serves 4 for a main course. -Annette Riva, Naperville, Illinois
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 16 pieces.
Number Of Ingredients 6
Steps:
- Preheat oven to 425°. Spread sauce over pizza crust. Layer with 1/2 cup Parmesan cheese, prosciutto and arugula; top with remaining cheese. Bake directly on oven rack until edges are lightly browned, 10-12 minutes. Cut into small squares. If desired, top with more arugula.
Nutrition Facts : Calories 204 calories, Fat 7g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 689mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 1g fiber), Protein 12g protein.
ARUGULA-PROSCIUTTO PIZZA
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 14
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
PROSCIUTTO DI PARMA, RUCOLA, TOMATO, AND MOZZARELLA
Categories Sauce Tomato Bake Mozzarella Kosher Prosciutto
Yield makes 1 pizza (serves 1)
Number Of Ingredients 8
Steps:
- Prepare and stretch the dough and preheat the oven according to the instructions given in "Nancy's Scuola di Pizza" (page 128).
- Brush the rim of the dough with olive oil and season the entire surface with salt. Ladle or spoon the sauce onto the center of the dough and use the back of the ladle or spoon in a circular motion to spread the sauce over the surface of the dough, leaving a 1-inch rim without any sauce. Scatter the pieces of cheese over the pizza, slide it into the oven, and bake until the cheese is melted and the crust is golden brown and crispy, 8 to 12 minutes. Remove the pizza from the oven and cut it into quarters. Drape one slice of prosciutto onto each quadrant and pile the arugula in the center of the pizza. Drizzle the pizza with the finishing- quality olive oil, and serve.
- Suggested Wine Pairing
- Sangiovese di Romagna (Emilia Romagna)
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PROSCIUTTO, ARUGULA, AND PARMESAN PIZZA RECIPE
From kingarthurbaking.com
- Mix and knead together all of the dough ingredients — by hand, mixer or bread machine set on the dough cycle — to make a soft, smooth dough., Place the dough in a lightly greased bowl, cover the bowl, and allow the dough to rise until it's very puffy, about 60 minutes., Divide the dough in half, and shape each half into a 14" oval on a piece of parchment.
- If the dough fights back, cover and let it rest for 10 minutes, then resume shaping., Allow the dough to rise, covered, until it's noticeably puffy, about 60 to 90 minutes., Place a pizza stone in the center of your oven, and preheat the oven to 450°F.
- Or place the crusts with their parchment on baking sheets., Use a peel to transfer the dough, parchment and all, to the pizza stone.
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