Best 3 Veggi Prosciutto Pizza Recipes

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Indulge in a culinary adventure with our exquisite Veggi Prosciutto Pizza, a symphony of flavors that will tantalize your taste buds. This delectable dish combines the savory notes of vegan prosciutto with the vibrant freshness of vegetables, creating a harmonious balance that is both satisfying and nutritious. Our comprehensive guide features two exceptional recipes: a classic version with a homemade vegan prosciutto and a unique variation topped with succulent grilled vegetables. Each recipe is meticulously crafted to ensure a delightful and unforgettable pizza experience. Embark on this culinary journey and let the flavors of the Veggi Prosciutto Pizza captivate your senses, leaving you craving more.

Here are our top 3 tried and tested recipes!

ULTIMATE VEGGIE PIZZA



Ultimate Veggie Pizza image

Make the BEST veggie pizza at home! This mouthwatering vegetarian pizza recipe features fresh cherry tomatoes, bell peppers, artichoke, spinach and more. Recipe yields two 11-inch pizzas or 1 large (about 6 to 8 servings).

Provided by Cookie and Kate

Categories     Entree

Time 45m

Number Of Ingredients 11

1 batch easy whole wheat pizza dough or 1 pound store-bought pizza dough
1 cup pizza sauce or marinara
2 cups baby spinach
2 to 3 cups (8 to 12 ounces) shredded low-moisture part-skim mozzarella cheese
1/2 cup jarred or canned artichoke, cut into 1" pieces
1/2 cup fresh red or orange bell pepper, cut into narrow 2″ strips
1/2 cup red onion, cut into thin wedges
1/2 cup halved cherry tomatoes
1/2 cup pitted Kalamata olives, halved lengthwise
1/2 cup sliced almonds (optional)
Optional garnishes: Fresh basil (small leaves or torn), red pepper flakes and/or finely grated Parmesan cheese

Steps:

  • Preheat the oven to 500 degrees Fahrenheit with a rack in the upper third of the oven. If you're using a baking stone or baking steel, place it on the upper rack. Prepare dough through step 5.
  • Spread pizza sauce evenly over the two pizzas, leaving about 1 inch bare around the edges. Evenly distribute the spinach on top of the sauce, followed by the cheese (use all three cups if you want a cheesy pizza as shown here).
  • Top the pizzas with artichoke, bell pepper, red onion, tomatoes, olives and almonds (if using).
  • Bake pizzas individually on the top rack until the crust is golden and the cheese is golden and bubbly, about 10 to 12 minutes (or significantly less, if you're using a baking stone/steel-keep an eye on it).
  • Transfer pizzas to a cutting board and sprinkle with with fresh basil, red pepper flakes and Parmesan, if using. Slice and serve! Leftover pizza keeps well in the refrigerator for 4 days, or for several months in the freezer.

Nutrition Facts : ServingSize 1 of 8 servings made with 3 cups cheese total, Calories 440 calories, Sugar 6 g, Sodium 852.8 mg, Fat 20.1 g, SaturatedFat 6.3 g, TransFat 0.3 g, Carbohydrate 44.9 g, Fiber 9.8 g, Protein 21.6 g, Cholesterol 30.1 mg

ARUGULA-PROSCIUTTO PIZZA



Arugula-Prosciutto Pizza image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 14

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

MOZZARELLA AND PROSCIUTTO PIZZA WITH BALSAMIC ONIONS



Mozzarella and Prosciutto Pizza with Balsamic Onions image

Categories     Onion     Bake     Vinegar     Mozzarella     Parmesan     Bell Pepper     Prosciutto     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 21

Dough
1 1/2 cups unbleached all purpose flour
1 1/2 teaspoons coarse salt
1/2 cup warm water (105°F to 115°F)
1 teaspoon dry yeast
1 1/2 tablespoons olive oil
1 tablespoon honey
Toppings
2 tablespoons plus 1/2 cup olive oil
1 12-ounce red onion, thinly sliced
2 tablespoons balsamic vinegar
2 teaspoons Worcestershire sauce
4 large garlic cloves, chopped
1 large red bell pepper
Baking
All purpose flour
1 cup (packed) coarsely grated whole-milk mozzarella cheese
3 tablespoons coarsely grated Parmesan cheese
4 thin slices prosciutto, sliced crosswise into thin strips
2 teaspoons chopped fresh thyme
Balsamic vinegar

Steps:

  • For dough:
  • Mix flour and salt in large bowl. Place 1/2 cup warm water in small bowl. Sprinkle yeast over water and stir to blend. Let stand until dissolved, about 10 minutes. Pour yeast mixture into bowl with flour. Add oil and honey. Using flexible spatula, stir until coarse dough forms. Knead dough in bowl with 1 hand until smooth and elastic, about 6 minutes. Cover bowl; let dough stand 30 minutes. Refrigerate dough in bowl, still covered, at least 2 hours (dough will rise very little). (Can be made 2 days ahead; keep refrigerated.)
  • For toppings:
  • Heat 2 tablespoons oil in heavy medium skillet over medium-high heat. Add onion and sauté until golden, about 12 minutes. Add vinegar and Worcestershire sauce. Reduce heat to medium-low; simmer until liquid cooks away and onion is very tender, about 4 minutes; season onion with salt and pepper.
  • Heat remaining 1/2 cup oil in heavy small skillet over medium-low heat. Add garlic and sauté just until garlic begins to brown, about 4 minutes. Using slotted spoon, transfer garlic to custard cup. Pour oil into separate small bowl.
  • Char bell pepper over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and slice thinly. (Onion, garlic, garlic oil, and pepper can be made 1 day ahead. Cover separately; chill.)
  • For baking:
  • Place chilled dough ball on work surface. Cover with plastic wrap; let stand at room temperature until malleable, about 1 hour.
  • Position rack in bottom third of oven. Place heavy large baking sheet on rack (invert sheet if rimmed). Preheat oven to 500°F at least 30 minutes. Roll out dough on lightly floured surface to 12-inch round, allowing dough to rest a few minutes if it springs back. Sprinkle flour on pizza paddle or another rimless baking sheet. Slide under dough. Brush 1 tablespoon reserved garlic oil over dough, leaving 1/2-inch plain border. Sprinkle with mozzarella, then reserved garlic and balsamic onion. Top with pepper strips in spoke pattern. Sprinkle with Parmesan. Slide knife under dough to loosen from paddle, if sticking.
  • Position paddle at far edge of hot baking sheet in oven. Tilt paddle and pull back slowly, allowing pizza to slide onto sheet. Bake 6 minutes. Rotate pizza half a turn. Bake until crust is deep brown, about 6 minutes longer. Arrange prosciutto atop pizza. Bake until prosciutto softens, about 30 seconds. Using paddle, transfer pizza to board. Sprinkle with thyme. Cut into 8 wedges. Serve, passing more vinegar and garlic oil separately.

Tips:

  • Choose fresh vegetables: For the best flavor and texture, use fresh vegetables that are in season.
  • Slice the vegetables thinly: This will help them cook evenly and prevent them from becoming soggy.
  • Don't overcrowd the pizza: If you overload the pizza with toppings, it will not cook evenly and the crust will become soggy.
  • Use a good quality cheese: The cheese is one of the most important ingredients in a pizza, so it's important to use a good quality cheese that melts well.
  • Bake the pizza at a high temperature: This will help the crust to become crispy and the cheese to melt and bubble.

Conclusion:

Veggi prosciutto pizza is a delicious and easy-to-make vegetarian dish that is perfect for a quick and healthy meal. With its crispy crust, flavorful vegetables, and melted cheese, this pizza is sure to please everyone at the table. So next time you're looking for a meatless meal, give this recipe a try!

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