ARUGULA-PROSCIUTTO PIZZA RECIPE | FOOD NETWORK KITCHEN ...
Provided by Food Network Kitchen
Categories main-dish
Total Time 35 minutes
Cook Time 25 minutes
Yield 4 servings
Number Of Ingredients 14
Steps:
- Position a rack in the middle of the oven. Place a pizza stone or upside-down baking sheet on the rack and preheat to 450 ̊ F. Roll out the pizza 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 stone or baking sheet. Bake 8 minutes. Meanwhile, combine 2 tablespoons olive oil in a small bowl with the garlic, rosemary, and salt and pepper to taste.
- Remove the crust from the oven, brush with the olive oil mixture and top with the ricotta and mozzarella. Return to the oven and 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, remaining 2 tablespoons olive oil, and salt and pepper to taste. Top the pizza with the arugula salad, prosciutto and shaved Parmesan.
Nutrition Facts : Calories 590, FatContent 31 grams, SaturatedFatContent 9 grams, CholesterolContent 54 milligrams, SodiumContent 1144 milligrams, CarbohydrateContent 57 grams, FiberContent 2 grams, SugarContent 5 grams, ProteinContent 26 grams
ARUGULA-PROSCIUTTO PIZZA RECIPE | FOOD NETWORK KITCHEN ...
Provided by Food Network Kitchen
Categories main-dish
Total Time 35 minutes
Cook Time 25 minutes
Yield 4 servings
Number Of Ingredients 14
Steps:
- Position a rack in the middle of the oven. Place a pizza stone or upside-down baking sheet on the rack and preheat to 450 ̊ F. Roll out the pizza 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 stone or baking sheet. Bake 8 minutes. Meanwhile, combine 2 tablespoons olive oil in a small bowl with the garlic, rosemary, and salt and pepper to taste.
- Remove the crust from the oven, brush with the olive oil mixture and top with the ricotta and mozzarella. Return to the oven and 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, remaining 2 tablespoons olive oil, and salt and pepper to taste. Top the pizza with the arugula salad, prosciutto and shaved Parmesan.
Nutrition Facts : Calories 590, FatContent 31 grams, SaturatedFatContent 9 grams, CholesterolContent 54 milligrams, SodiumContent 1144 milligrams, CarbohydrateContent 57 grams, FiberContent 2 grams, SugarContent 5 grams, ProteinContent 26 grams
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