Prosciutto Arugula Flatbread With Balsamic Recipes

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ARUGULA-PROSCIUTTO FLATBREAD PIZZAS



Arugula-Prosciutto Flatbread Pizzas image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 11

2 pieces lavash or other flatbread, halved
1 tablespoon extra-virgin olive oil, plus more for brushing
1/2 cup grated fontina cheese (about 2 ounces)
4 ounces thinly sliced prosciutto, torn
4 cups baby arugula
1 bulb fennel, halved, cored and thinly sliced
2 tablespoons roughly chopped fresh parsley
1/2 red onion, thinly sliced
2 tablespoons balsamic vinegar
Kosher salt and freshly ground pepper
1/2 cup crumbled gorgonzola or other blue cheese (about 2 ounces)

Steps:

  • Preheat a grill to medium. Lightly brush the lavash with olive oil, then grill until marked on the bottom, about 2 minutes. Flip the bread and immediately top with the fontina. Continue grilling until the cheese melts, about 2 minutes. Transfer to a platter and top with the prosciutto.
  • Combine the arugula, fennel, parsley and red onion in a large bowl. Drizzle with the vinegar and 1 tablespoon olive oil; season with salt and pepper and toss. Pile on top of the pizzas; sprinkle with the gorgonzola.

Nutrition Facts : Calories 450 calorie, Fat 25 grams, SaturatedFat 11 grams, Cholesterol 70 milligrams, Sodium 1220 milligrams, Carbohydrate 33 grams, Fiber 4 grams, Protein 24 grams

'PROSCIUTTO' AND ARUGULA FLATBREAD



'Prosciutto' and Arugula Flatbread image

Wow the crowds with this 'Prosciutto' and Arugula Flatbread. With just five ingredients, this 'Prosciutto' and Arugula Flatbread is quick and easy to make.

Provided by My Food and Family

Categories     Bread

Time 22m

Yield 4 servings

Number Of Ingredients 5

1 pkg. (8.8 oz.) naan bread (2 flatbreads)
1/4 cup KRAFT Olive Oil Vinaigrettes - Balsamic
3/4 cup KRAFT Shredded Italian* Five Cheese Blend
2-1/2 oz. OSCAR MAYER Natural Applewood Smoked Ham, folded into triangles
1/2 cup loosely packed baby arugula

Steps:

  • Heat oven to 425°F.
  • Place flatbreads in single layer on baking sheet; drizzle with vinaigrette.
  • Top with cheese and ham.
  • Bake 10 to 12 min. or until edges of flatbreads are golden brown.
  • Top with arugula. Cut each flatbread in half to serve.

Nutrition Facts : Calories 300, Fat 11 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 690 mg, Carbohydrate 35 g, Fiber 2 g, Sugar 4 g, Protein 15 g

PROSCIUTTO ARUGULA FLATBREAD WITH BALSAMIC



Prosciutto Arugula Flatbread with Balsamic image

How to make prosciutto and arugula flatbread topped with balsamic reduction

Provided by Jenna Atkinson

Categories     Main Course

Time 35m

Number Of Ingredients 9

flatbread dough
1/2 cup pizza sauce
50 g prosciutto
1/2 cup red pepper (diced)
1/4 cup red onion (diced)
150 g mozzerella (sliced)
3/4 cup arugula
2 tbsp balsamic reduction
1/4 cup strips of parmesan (grated thick or use a potato peeler)

Steps:

  • Make your flatbread dough recipe.
  • Cut your flatbread dough in half. Roll out each of the flatbreads until they are quite thin. (roughly 14"x12" each)
  • Spread your pizza sauce on each of the flatbreads.
  • Arrange your slices of mozzarella on the pizzas. You'll want about 8 slices per flatbread. Do not have them overlapping, arrange them that there is some space in between (couple of cms in between).
  • Sprinkle red peppers and red onions on the flatbread.
  • Rip the prosciutto into strips. Arrange the strips so that each piece folds once on the flatbread.
  • Bake the flatbreads at 475 degrees for 15-20 minutes.
  • Remove the flatbreads from the oven and place on a cutting board.
  • Add arugula and strips of parmesan on the flatbreads.
  • Drizzle balsamic reduction over the flatbreads.
  • Serve your prosciutto arugula flatbread with balsamic drizzle immediately.
  • Store your flatbread in the fridge for up to 3 days.

ARUGULA AND PROSCIUTTO PIZZA WITH CARAMELIZED ONIONS, RICOTTA, AND BALSAMIC GLAZE



Arugula and Prosciutto Pizza with Caramelized Onions, Ricotta, and Balsamic Glaze image

Provided by Food Network

Categories     main-dish

Time 1h45m

Yield Makes 1 pizza, to serve 4

Number Of Ingredients 21

1 tablespoon unsalted butter
1/2 yellow onion, thinly sliced
Homemade Pizza Dough (recipe follows), prepared through step 10
All-purpose flour, for dusting
1 tablespoon olive oil, plus more as needed
3/4 cup ricotta cheese
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter, melted
1 garlic clove, minced or 1 teaspoon garlic powder
3 to 4 slices prosciutto
1 cup baby arugula
2 tablespoons balsamic glaze
Parmesan cheese, shaved
1 1/4 teaspoons active dry yeast
1/2 teaspoon sugar
1/4 cup warm water (95° to 110°F)
3 1/2 cups bread flour
2 teaspoons kosher salt
1/2 cup olive oil
1 cup plus 1 tablespoon room-temperature water
Cooking spray

Steps:

  • Preheat the oven to 500°F. Place a 12-inch cast-iron skillet in the oven to preheat for 15 to 20 minutes.
  • Meanwhile, in another large cast-iron skillet, melt the butter over medium-low heat until it bubbles. Add the onions and sauté, stirring occasionally, until golden brown, 20 to 25 minutes.
  • Stretch the pizza dough out into a 12-inch round. In the preheated cast-iron skillet, drizzle some oil, then add the dough round.
  • Drizzle with 1 tablespoon of oil. Spread the ricotta on top and season with salt and pepper. Bake until golden, 10 to 15 minutes.
  • When the pizza comes out, mix the melted butter, garlic, and a pinch of salt. Brush it along the crust of the pizza. Tear the prosciutto into small pieces or strips and place on top. Top with the arugula and caramelized onions. Drizzle with olive oil and balsamic glaze, then top with shaved Parmesan cheese.
  • Transfer to a cutting board and cut into 8 slices to serve.
  • In a small bowl, stir together the yeast, sugar, and warm water. Let stand until foamy, about 5 minutes.
  • Add the flour to the bowl of a stand mixer fitted with the dough hook. Sprinkle the salt over the flour and mix on low speed for 15 seconds to distribute the salt.
  • Add the olive oil, room-temperature water, and yeast mixture and mix on low speed for 1 to 2 minutes, then increase the speed to medium and mix until a ball of dough forms, about 5 minutes.
  • Spray a medium bowl lightly with cooking spray. Shape the dough into a ball and set it in the bowl seam side down. Cover the bowl with plastic wrap and place in a warm area until doubled in size, about 1 hour.
  • When the dough is almost risen, place a cast-iron pizza stone on the center rack of the oven and preheat the oven to 500°F.
  • When the dough has risen, remove the plastic wrap and push down on the dough to release the gases and bubbles. Shape it into a ball. (If using the dough later, cover with plastic wrap and place in the refrigerator for up to 12 hours. The dough will slowly proof during that time. Once you're ready to use it, set it out for 30 minutes to come to room temperature.)
  • Spread a piece of parchment paper about 1 1/2-feet long on a work surface. Stretch the dough into a 14-inch round on the parchment.
  • Top with your favorite toppings. Carefully pull the oven rack with the pizza stone halfway out of the oven and transfer the parchment and pizza dough to the stone.
  • Bake until the crust is golden, 13 to 15 minutes. Transfer the pizza to a cutting board and cut into 8 slices to serve.

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