Best Pizza Bianca With Prosciutto Arugula And Parmesan Recipes

Pizza Bianca With Prosciutto, Arugula, and Parmesan image

Provided by ratherbeswimmin

Categories < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

1 sheet frozen puff pastry, thawed for 30 minutes
1 cup arugula leaf
8 thin slices prosciutto
4 ounces parmesan cheese, shaved with a vegetable peeler
salt
pepper

Steps:

Line a baking sheet with parchment paper; on a lightly floured surface, unfold pastry sheet and gently roll out to a 14 x 12 inch rectangle.
Transfer pastry to baking sheet and prick all over with a fork; chill pastry, covered, at least 30 minutes and up to 1 day.
Preheat oven to 400°.
Drizzle puff pastry with 2 tablespoons olive oil; bake pastry in the middle of oven until deep golden, about 18-20 minutes.
Layer the arugula, prosciutto slices, and parmesan cheese over the puff pastry; season with salt and pepper.
Bake pizza 5 minutes longer until cheese is just beginning to melt.
Cut into squares and serve, drizzling each piece with 1/2 tablespoon or the remaining olive oil.

Nutrition Facts : Calories 461.2, Fat 31.5, SaturatedFat 10.8, Cholesterol 24.9, Sodium 587.5, Carbohydrate 29, Fiber 1, Sugar 0.8, Protein 15.5

Pizza Bianca image

Provided by Martha Stewart

Time 25m

Number Of Ingredients 9

All-purpose flour, for dusting and rolling
1 pound pizza dough, thawed if frozen
1/2 cup whole-milk ricotta cheese
1 tablespoon plus 2 teaspoons extra-virgin olive oil
1 garlic clove, minced
Coarse salt and ground pepper
1 1/2 cups shredded mozzarella (6 ounces)
1/3 cup grated Parmesan or Pecorino Romano (1 ounce)
2 ounces baby arugula (2 cups)

Steps:

Preheat oven to 500 degrees. Lightly dust a work surface, rolling pin, and a baking sheet with flour. Roll dough out to a 13-inch round and transfer to sheet.
In a small bowl, stir together ricotta, 1 tablespoon oil, and garlic; season with salt and pepper. Spread ricotta mixture on dough, leaving a 1/2-inch border. Top with mozzarella, then Parmesan. Brush 1 teaspoon oil on edge of dough. Bake until crust is golden and cheese is melted and browned in spots, 12 to 14 minutes. In a small bowl, toss arugula with 1 teaspoon oil and season to taste with salt and pepper. Top pizza with arugula and serve.

Nutrition Facts : Calories 492 g, Fat 24 g, Fiber 2 g, Protein 26 g