Pizza Italian De Luxe With Parmaham Arugula And Pine Nuts Recipes

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PIZZA ITALIAN DE LUXE WITH PARMAHAM, ARUGULA AND PINE NUTS



Pizza Italian de luxe with parmaham, arugula and pine nuts image

A delicious recipe for a crunchy homemade pizza topped with parma ham, arugula, pine nuts and sun-dried tomatoes.

Provided by Andréa

Categories     Dinner

Time 2h44m

Number Of Ingredients 20

350 grams flour
2 teaspoons yeast
1 teaspoon sugar
1 teaspoon salt
230 mL water
1 tablespoon olive oil
1 clove garlic
1 shallot
1 tablespoon olive oil
500 grams tomatoes
400 ml passata
1 teaspoon sugar
Italian herbs (like basil, thyme, rosemary)
bay leaf
salt and pepper (at taste)
Parma ham
pine nuts
sun-dried tomatoes
cheese
arugula

Steps:

  • Put the ingredients for the dough in the bread machine (starting with water and olive oil) , then the flour and the other ingredientand turn the machine on at the dough position, including the 1st rise.
  • By hand:
  • When you make the dough by hand or mixer you start a little different.
  • First add the yeast to lukewarm water with 1 teaspoon sugar.
  • Let stand for 5 minutes, add the other ingredients necessary for the dough, and then mix every ingredient for the dough in a bowl.
  • Knead further by hand (or mixer ) for 10 minutes.
  • Grease a bowl with a little oil and place the dough in the bowl and cover it with foil or a wet towel.
  • Put the bowl in a warm place and let the dough rise for 1 hour.
  • Peel the tomatoes by making a cross with a sharp knife in the bottom of the tomato. Dip them in boiling water (about 20 seconds ) and cool them immediately into a bowl of cold water with ice. The skin will now be easy to peel of. Remove the seeds and cut the tomatoes into small pieces.
  • Chop the onion and cut the garlic fine.
  • In a saucepan, warm a tablespoon of olive oil.
  • Add the onion and garlic.
  • Stir for 3 minutes, then add the chopped tomatoes, passata and sugar.
  • Put in the herbs and bring to a boil.
  • Reduce heat to low and simmer, while occasionally stirring, for 25 minutes.
  • Remove the herbs from the sauce.
  • Season at taste with salt and pepper.
  • Bake the pine nuts in a dry frying pan on low heat ( about 2 minutes until they have a light brown color and a nutty smell).
  • Cut the sun-dried tomatoes into small pieces.
  • Baking Pizza's:
  • Preheat the oven to 225 degrees Celsius.
  • Divide the dough in half and roll each piece out into a round pizza. Let the dough rest for 10 minutes, then spoon the tomato sauce on the pizza and spread it out evenly.
  • Sprinkle the pine nuts, Parma ham and sun-dried tomatoes on the pizza.
  • Grate the cheese and sprinkle it over the pizza and bake for14 minutes in the preheated oven.
  • While baking wash the arugula and make sure it's dry.
  • When the pizza comes out of the the oven, you add the arugula on top of the pizza. Serve immediately!

Nutrition Facts : Calories 947 kcal, Carbohydrate 173 g, Protein 29 g, Fat 18 g, SaturatedFat 2 g, Sodium 1249 mg, Fiber 15 g, Sugar 22 g, ServingSize 1 serving

RICOTTA, ARUGULA AND GRAPE PIZZA WITH PINE NUTS AND LEMON OIL



Ricotta, Arugula and Grape Pizza with Pine Nuts and Lemon Oil image

Provided by Food Network

Categories     main-dish

Time 1h55m

Yield 2 servings

Number Of Ingredients 11

One .25-ounce package active dry yeast
2 teaspoons sugar
1 cup all-purpose flour, plus more for flouring the work surface
1 cup whole-wheat flour
1 teaspoon kosher salt
2 tablespoons olive oil, plus more for coating the bowl
1/2 cup ricotta cheese
3 ounces baby arugula
1/2 cup red grapes, sliced in half
2 tablespoons pine nuts
Lemon oil, for drizzling

Steps:

  • For the dough: In a small bowl, combine the yeast with the sugar and 3/4 cup warm water. Let sit for 10 minutes until it begins to foam.
  • In a large bowl, combine the all-purpose flour, whole-wheat flour and salt and make a well in the center. Add the yeast mixture and olive oil. Using a fork, incorporate the wet ingredients with the dry ingredients until a dough forms. On a lightly floured surface, continue to work and then knead the dough until it is smooth and elastic, about 8 minutes.
  • Lightly coat a clean bowl with additional olive oil and add the dough, turning once to coat the dough in the oil. Cover and set in a warm place until doubled in size, about 1 hour.
  • Heat a grill pan over medium-high heat and preheat the oven to 400 degrees F.
  • Punch down the dough and divide it into 2 pieces, using 1 piece for the pizza. Wrap the remaining dough in plastic wrap and refrigerate or freeze for another pizza.
  • For the pizza: Stretch the dough into a 12-inch circle or oval that will fit on the grill pan. Add the dough to the hot grill pan and cook until stiff and bubbles start to form, 1 to 2 minutes. Flip and cook on the other side until grill marks form and the crust is completely cooked through, 1 to 2 more minutes.
  • Transfer the crust to a baking sheet and spread with the ricotta. Bake until the ricotta warms through and melts slightly, about 6 minutes. Top the warm pizza with the arugula, grapes and pine nuts. Drizzle with some lemon oil and serve immediately.

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