Best 2 Prosciutto And Shaved Zucchini Pizza Recipes

Indulge in a culinary masterpiece that combines the salty savor of prosciutto with the refreshing crunch of shaved zucchini in our Prosciutto and Shaved Zucchini Pizza recipe. This gourmet pizza features a crispy, homemade dough topped with a tantalizing combination of creamy mozzarella, salty prosciutto, and ribbons of fresh zucchini. Experience a symphony of flavors and textures in every bite as the salty prosciutto pairs perfectly with the earthy sweetness of the zucchini and the gooey, melted mozzarella.

This recipe also includes a delectable variation, the Prosciutto and Arugula Pizza, where the shaved zucchini is replaced with fresh, peppery arugula. This version offers a delightful balance of salty, bitter, and savory flavors, making it a favorite among arugula enthusiasts. Both pizzas are sure to impress your taste buds and leave you craving more.

Let's cook with our 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

ZUCCHINI-CRUST PIZZA WITH GOAT CHEESE AND PROSCIUTTO

Zucchini-Crust Pizza with Goat Cheese and Prosciutto image

This recipe is sponsored by Target. Zucchini-crust pizza can sometimes be a bit of a letdown, too soggy or bland. I add garlic and Parmesan to my crust for an extra layer of flavor and then I cook it twice, flipping halfway through to ensure a crispy crust that can stand up to toppings and not flop over when you pick it up.

Provided by Megan Mitchell

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

Nonstick cooking spray
2 to 3 medium zucchini
1 cup shredded low-moisture part-skim mozzarella
1/2 cup grated Parmesan, plus more for garnish
1/4 cup almond meal
1 large egg, lightly beaten
1 clove garlic, grated
Kosher salt and freshly cracked black pepper
3 ounces soft goat cheese
1/3 cup store-bought basil pesto
3 to 4 slices prosciutto
10 to 15 basil leaves, for garnish

Steps:

Preheat the oven to 425 degrees F. Line a large baking sheet with a silicone baking mat and liberally spray with cooking spray.
Grate the zucchini on the small holes of a box grater to yield about 2 cups. Place in a clean kitchen towel and squeeze out the liquid.
Place the zucchini in a medium bowl. Stir in the mozzarella, Parmesan, almond meal, egg, garlic, 1/2 teaspoon salt and 1/2 teaspoon pepper.
Transfer the mixture to the prepared baking sheet and press into a 10- to 11-inch round. Bake until golden brown and the edges begin to crisp up, about 15 minutes.
Use a spatula to lift and loosen the zucchini crust from the baking mat. Place a piece of parchment on top of the crust. Cover with an inverted baking sheet and flip to invert the crust.
Bake until golden brown with crispy edges, 5 to 8 minutes.
Immediately top with chunks of the goat cheese so they start to soften and melt. Dollop with the pesto and top with the prosciutto and basil. Finish with a sprinkle of Parmesan and black pepper. Cut into triangles or squares.

Tips:

Use a pre-baked pizza crust or make your own dough. If making your own dough, allow plenty of time for it to rise.
Thinly slice the zucchini using a mandoline or sharp knife. This will help it cook evenly.
Use a combination of cheeses for the best flavor. Mozzarella, Parmesan, and goat cheese are all good choices.
Prosciutto is a salty meat, so be careful not to add too much salt to the pizza. A few pinches of salt and pepper will be enough.
Bake the pizza in a hot oven until the crust is golden brown and the cheese is melted and bubbly.

Conclusion:

This prosciutto and shaved zucchini pizza is a delicious and easy-to-make meal. It's perfect for a weeknight dinner or a casual party. With its combination of salty prosciutto, sweet zucchini, and melted cheese, this pizza is sure to be a hit with everyone who tries it.