Best 2 Prosciutto And Potato Pizza Recipes

Indulge in a culinary journey with our Prosciutto and Potato Pizza, a symphony of flavors that will tantalize your taste buds. This delectable dish starts with a crispy, golden-brown crust, topped with luscious layers of creamy mozzarella cheese, savory prosciutto, tender roasted potatoes, and a sprinkle of aromatic herbs.

Prepare to be delighted by the perfect balance of salty and savory flavors, as the crispy prosciutto adds a delightful crunch, while the fluffy potatoes provide a comforting softness. The gooey, melted cheese ties all the elements together, creating a harmonious bite that will leave you craving more.

In addition to the classic Prosciutto and Potato Pizza, our article features a diverse collection of pizza recipes that cater to various dietary preferences and culinary adventures. Embark on a vegetarian expedition with our Roasted Vegetable Pizza, where vibrant bell peppers, juicy zucchini, and succulent mushrooms dance atop a bed of tangy tomato sauce.

For those seeking a taste of the sea, embark on a seafood extravaganza with our Frutti di Mare Pizza. Dive into a medley of succulent shrimp, tender calamari, and briny mussels, swimming in a sea of rich marinara sauce.

Our culinary expedition doesn't end there. Discover the beauty of simplicity with our Margherita Pizza, a timeless classic that showcases the harmonious interplay of fresh tomatoes, creamy mozzarella, and fragrant basil.

And for those with a penchant for bold flavors, our Spicy Pepperoni Pizza delivers a fiery kick that will ignite your taste buds. Savor the zesty combination of spicy pepperoni, gooey mozzarella, and a drizzle of fiery chili oil.

No matter your pizza preference, our article has something to satisfy every palate. Prepare to embark on a culinary journey that will transport you to pizza paradise.

Check out the recipes below so you can choose the best recipe for yourself!

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 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

Ingredients

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.

Tips:

Use a pizza stone or baking sheet for a crispy crust.
Make sure the dough is thin and evenly rolled out.
Don't overload the pizza with toppings, or it will be soggy.
Bake the pizza in a hot oven until the crust is golden brown and the cheese is melted and bubbly.
Let the pizza cool for a few minutes before slicing and serving.

Conclusion:

Prosciutto and potato pizza is a delicious and easy-to-make meal that is perfect for any occasion. With its crispy crust, savory toppings, and melted cheese, this pizza is sure to be a hit with everyone. So next time you're looking for a quick and easy meal, give prosciutto and potato pizza a try. You won't be disappointed!