Best 3 Arugula And Prosciutto Pizza With Caramelized Onions Ricotta And Balsamic Glaze Recipes

Indulge in a culinary masterpiece that harmonizes the robust flavors of arugula, prosciutto, caramelized onions, ricotta, and balsamic glaze atop a crispy pizza crust. This arugula and prosciutto pizza is a symphony of textures and tastes, offering a delightful contrast between the peppery arugula, salty prosciutto, sweet caramelized onions, creamy ricotta, and tangy balsamic glaze. Each bite is an explosion of flavors that will leave you craving for more. Prepared with fresh, high-quality ingredients, this pizza is not only delicious but also visually stunning, making it a perfect dish for entertaining guests or enjoying as a special meal. The caramelized onions provide a sweet and savory depth to the pizza, while the ricotta cheese adds a creamy richness that balances out the other bold flavors. Drizzled with balsamic glaze, this pizza is elevated to a gourmet dish that is sure to impress.

Here are our top 3 tried and tested recipes!

ARUGULA-PROSCIUTTO PIZZA

Arugula-Prosciutto Pizza image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 pound prepared pizza dough, at room temperature
All-purpose flour, for dusting
Cornmeal, for dusting
4 tablespoons extra-virgin olive oil
1 clove garlic, grated
1/2 teaspoon chopped fresh rosemary
Kosher salt and freshly ground pepper
1/2 cup part-skim ricotta
1 cup shredded mozzarella cheese
4 cups baby arugula
1 small shallot, thinly sliced
Juice of 1/2 lemon
3 ounces thinly sliced prosciutto
Shaved parmesan cheese, for topping

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

ARUGULA AND PROSCIUTTO PIZZA

Arugula and Prosciutto Pizza image

Provided by Marcela Valladolid

Categories main-dish

Time 20m

Yield 1 pizza

Number Of Ingredients 8

Ingredients

1 frozen cheese pizza
6 slices prosciutto
1/4 cup freshly squeezed lemon juice
3 tablespoons olive oil
Kosher salt and coarsely ground black pepper
1 cup fresh arugula
Shaved Parmesan, for garnish
Chili oil, for drizzling, optional

Steps:

Cook the pizza according to the instructions on the box.
Remove the pizza from the oven and garnish with the prosciutto slices. Combine the lemon juice, olive oil and salt and pepper to taste in a small bowl and toss the arugula with the dressing. Top the pizza with the salad, sprinkle with shaved Parmesan and drizzle with chili oil if using. Enjoy!

PIZZA WITH FIGS, PROSCIUTTO, GORGONZOLA, BALSAMIC, AND ARUGULA

Pizza with Figs, Prosciutto, Gorgonzola, Balsamic, and Arugula image

Provided by Jeanne Thiel Kelley

Categories Cheese Leafy Green Bake High Fiber Dinner Lunch Vinegar Blue Cheese Fig Meat Arugula Summer Prosciutto Party Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

Cornmeal (for sprinkling)
1 1-pound package purchased pizza dough
2 cups (generous) crumbled Gorgonzola cheese (about 8 ounces)
6 small fresh figs, cut into 1/4- to 1/3-inch-thick slices
2 tablespoons fig balsamic vinegar, divided
8 thin slices prosciutto (from two 3-ounce packages)
1 tablespoon extra-virgin olive oil
8 cups arugula

Steps:

Preheat oven to 450°F. Sprinkle large rimless baking sheet generously with cornmeal. Roll out dough on floured work surface to 12x10-inch rectangle; transfer to prepared sheet. Sprinkle Gorgonzola over dough. Sprinkle with pepper. Place figs in medium bowl; drizzle 1 tablespoon vinegar over. Set aside.
Bake pizza until crust is golden brown on bottom, 15 to 20 minutes. Immediately drape prosciutto slices over, covering pizza completely. Arrange fig slices atop prosciutto. Bake until figs are just heated through, about 1 minute. Transfer pizza to cutting board. Whisk remaining 1 tablespoon vinegar and oil in large bowl; add arugula. Sprinkle with salt and pepper; toss to coat. Mound salad atop pizza. Cut into pieces and serve.

Tips:

For the best flavor, use high-quality ingredients.
If you don't have a pizza stone, you can use a baking sheet.
To make the caramelized onions, cook them slowly over low heat until they are golden brown and sweet.
If you don't have ricotta cheese, you can use cottage cheese or cream cheese.
To make the balsamic glaze, simmer balsamic vinegar over low heat until it is thick and syrupy.
Serve the pizza immediately after it is cooked.

Conclusion:

This arugula and prosciutto pizza with caramelized onions, ricotta, and balsamic glaze is a delicious and easy-to-make meal. It is perfect for a quick weeknight dinner or a casual gathering with friends. The combination of flavors and textures in this pizza is sure to please everyone.