Best Sun Dried Tomato And Prosciutto Pizza Recipes

SUN-DRIED TOMATO AND PROSCIUTTO PIZZA

Sun-Dried Tomato and Prosciutto Pizza image

An Italian treat in 15 minutes! Top a crispy crust with rich sun-dried tomatoes, salty prosciutto, fresh basil and shredded mozzarella.

Provided by By Betty Crocker Kitchens

Categories Lunch

Time 15m

Yield 16

Number Of Ingredients 5

Ingredients

1 package (10 oz) ready-to-serve thin Italian pizza crust (12 inch)
1/4 cup sun-dried tomato spread
3 ounces thinly sliced prosciutto, cut into thin strips
2 tablespoons shredded fresh basil leaves
1 cup finely shredded mozzarella cheese (4 oz)

Steps:

Heat oven to 450°F. On ungreased cookie sheet, place pizza crust. Spread with tomato spread. Top with prosciutto, basil and cheese.
Bake about 8 minutes or until cheese is melted. Cut into small squares or wedges.

Nutrition Facts : Calories 90, Carbohydrate 10 g, Cholesterol 10 mg, Fiber 0 g, Protein 5 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 0 g, TransFat 0 g

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.