Pizza With Mortadella And Prosciutto Recipes

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PIZZA WITH MORTADELLA AND PROSCIUTTO



Pizza with Mortadella and Prosciutto image

Pizza with fresh mozzarella, cured meats, hot Fresno chiles, and Parmesan is grilled and ready to eat in just minutes.

Provided by TNT's On the Menu

Categories     Trusted Brands: Recipes and Tips     TNT's On the Menu

Yield 4

Number Of Ingredients 8

Fresh pizza dough (homemade or store bought)
Olive oil
Salt and freshly ground black pepper to taste
Shredded mozzarella cheese
Shaved Parmesan cheese
Thinly sliced mortadella, cut into strips
Thinly sliced prosciutto
Fresno chile peppers, thinly sliced

Steps:

  • Using, hand-tossed pizza dough, place on a hot grill for approximately 3 to 4 minutes until the bottom is firm.
  • Turn it over and brush with olive oil; sprinkle with salt and pepper.
  • Place mortadella and prosciutto on the pizza. Then top with thinly sliced fresno peppers and shaved parmesan cheese.
  • Grill until cheese is melted (about 5 minutes).

Nutrition Facts : Calories 296.4 calories, Carbohydrate 34.7 g, Cholesterol 16.9 mg, Fat 11.8 g, Fiber 1.1 g, Protein 11.6 g, SaturatedFat 3.2 g, Sodium 821.3 mg, Sugar 4.1 g

PIZZA RUSTICA



Pizza Rustica image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 8

1/4 pound mortadella, cut into 1/2-inch pieces
1/4 pound prosciutto cotto, cut into 1/2-inch pieces
1/4 pound salami, cut into 1/2-inch pieces
One 15-ounce container part-skim ricotta
1 cup shredded mozzarella
1 cup Parmesan cheese
4 eggs, lightly beaten
One 17.3-ounce package frozen puff pastry (2 sheets), thawed

Steps:

  • Preheat the oven to 400 degrees F.
  • In a medium bowl, combine the mortadella, prosciutto, salami, ricotta, mozzarella, Parmesan and three of the eggs. Mix with a rubber spatula until combined. Lay out one sheet of puff pastry and roll it with a rolling pin just to flatten slightly. With the pastry set at an angle so that one corner is facing you, spread half of the mortadella mixture onto the half of the puff pastry that is closest to you. Brush the edges with some of the remaining beaten egg. Fold the pastry corner farthest from you over the filling to form a calzone-shaped triangle. Seal the edges either by crimping with your fingers or by using the tines of a fork. Set the pizza on a parchment-lined baking sheet and brush the outside with the remaining egg wash. Cut a slit in the top for ventilation. Repeat with remaining sheet of puff pastry and the remaining filling. Bake for 30 minutes, or until puffed, golden and cooked all the way through.
  • Let rest for 10 minutes before cutting.

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