Best 2 Sun Dried Tomato And Prosciutto Pizza Recipes

Embark on a culinary journey with our tantalizing Sun-Dried Tomato and Prosciutto Pizza, a harmonious blend of zesty sun-dried tomatoes, savory prosciutto, and a symphony of herbs and spices, all nestled atop a crispy, golden-brown crust. This gourmet pizza is a delightful treat for any occasion, whether it's a casual get-together or an elegant dinner party. The article also offers a tempting array of other pizza recipes to satisfy every palate, from the classic Margherita Pizza with its simple yet irresistible combination of tomatoes, mozzarella, and basil, to the adventurous Chorizo and Roasted Red Pepper Pizza with its spicy kick and vibrant flavors. Get ready to ignite your taste buds and impress your family and friends with these mouthwatering pizza creations.

Let's cook with our recipes!

THE ONLY PIZZA YOU'LL EVER WANT AGAIN: CHICKEN, SUN DRIED TOMATO, BROCCOLI, RICOTTA, MOZZARELLA AND BASIL

The Only Pizza You'll Ever Want Again: Chicken, Sun Dried Tomato, Broccoli, Ricotta, Mozzarella and Basil image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 35m

Yield 8 slices, 4 servings

Number Of Ingredients 12

Ingredients

1 (16-ounce) package pizza dough, brought to room temperature
2 teaspoons extra-virgin olive oil
2 tablespoons grated Parmigiano-Reggiano
1/3 pound broccoli from trimmed broccoli bin in produce section, 1/3 head
1 tablespoon extra-virgin olive oil, 1 turn of the pan
3 cloves cracked garlic
1/2 pound chicken breast cut for stir fry or chicken tenders
Salt and freshly ground black pepper
1 cup part skim ricotta cheese
10 sun dried tomatoes in oil, drained and sliced
1 cup shredded mozzarella cheese, available on dairy aisle
12 to 15 leaves fresh basil, torn or stacked and thinly sliced

Steps:

Preheat oven to 500 degrees F.
On a 12-inch nonstick pizza pan, stretch out your dough and form the pizza crust. Drizzle 2 teaspoons extra virgin olive oil on crust and spread it with a pastry brush over the dough to the edges. Sprinkle crust with 2 tablespoons grated Parmigiano-Reggiano.
In a small covered saucepan, bring 2 inches water to a boil. Separate broccoli tops into florets, discarding lower stalks or reserving for soup. Salt water and add broccoli florets. Cook covered 3 to 5 minutes. Drain broccoli and set on cutting board. Chop broccoli florets into small pieces.
Heat a small nonstick pan over medium high to high heat. Add oil, cracked garlic and chicken. Season with salt and pepper. Brown chicken breast cut for stir-fry or tenders until lightly golden all over, 3 to 5 minutes. Chop sauteed chicken and garlic on a cutting board into small pieces.
To assemble pizza, dot crust with chopped broccoli bits and cooked chopped chicken. Dot crust with spoonfuls of ricotta and spread ricotta gently with the back of your spoon. Add sliced sun-dried tomatoes, scattering them around the pizza to the edges. Complete the assembly with a thin layer of shredded mozzarella, about 1 cup. Place pizza in oven on middle rack and lower heat to 450 degrees F. Bake 12 minutes, until cheese is deep golden in color and crust is brown and crisp at the edges. Remove pizza from the oven and let stand 5 minutes. Top with lots of torn or shredded basil. Cut pizza into 8 slices using pizza wheel and serve.

SMOKED MOZZARELLA AND SUN-DRIED TOMATO PIZZA

Smoked Mozzarella And Sun-Dried Tomato Pizza image

Provided by Molly O'Neill

Categories dinner, lunch, pizza and calzones, main course

Time 2h25m

Yield 4 main-course servings

Number Of Ingredients 3

Ingredients

Basic dough (see recipe)
1/2 pound sun-dried tomatoes, packed in oil, drained, oil reserved
1/2 pound smoked mozzarella, halved lengthwise and sliced thin

Steps:

Prepare the dough.
Preheat oven to 425 degrees. Brush the top of dough with 1 1/2 tablespoons of the oil reserved from the sun-dried tomatoes. Bake for 15 minutes. Remove the dough from the oven and arrange the tomatoes over the top in a pinwheel fashion. Arrange the cheese slices in between the tomatoes. Bake until the cheese is melted and the dough is golden brown, about 5 minutes longer.

Tips:

Use high-quality ingredients for the best flavor. Look for sun-dried tomatoes that are plump and brightly colored, and prosciutto that is thinly sliced and has a delicate flavor.
If you don't have time to make your own pizza dough, you can use store-bought dough. Just be sure to let it come to room temperature before using it.
To prevent the pizza from becoming soggy, pre-bake the crust for a few minutes before adding the toppings.
Don't overload the pizza with toppings. Too many toppings will make the pizza difficult to cook evenly.
Bake the pizza in a hot oven until the crust is golden brown and the cheese is melted and bubbly.

Conclusion:

This sun-dried tomato and prosciutto pizza is a delicious and easy-to-make meal that is perfect for any occasion. With its simple yet flavorful ingredients, this pizza is sure to be a hit with everyone at your table. So next time you're looking for a quick and easy dinner idea, give this recipe a try. You won't be disappointed!