Best Zucchini Crust Pizza With Goat Cheese And Prosciutto Recipes

PROSCIUTTO AND GOAT CHEESE PIZZA

Prosciutto and Goat Cheese Pizza image

This Prosciutto and Goat Cheese Pizza tastes like something you might find at a restaurant, except at a fraction of the price. The flavor combinations of arugula, tomatoes, olive oil, prosciutto and goat cheese are hard for anyone to resist. Pillsbury™ Thin Crust Pizza Crust makes prep a dream, and you can have this tangy goat cheese pizza ready to serve in 30 minutes. Make it as a tasty appetizer or enjoy it as a no-fuss family meal. When it comes to goat cheese on pizza, this is the recipe you want to keep around.

Provided by Pillsbury Kitchens

Categories Entree

Time 30m

Yield 6

Number Of Ingredients 8

Ingredients

1 can (11 oz) refrigerated Pillsbury™ Thin Crust Pizza Crust
2 teaspoons olive oil
1/3 cup crushed tomatoes (from 14.5-oz can)
2 cloves garlic, finely chopped
1 1/2 cups baby arugula leaves
4 oz goat cheese (chevre), crumbled (1 cup)
1/2 cup thinly sliced prosciutto, torn (2 oz)
1 cup shredded mozzarella cheese (4 oz)

Steps:

Spray 15x10-inch or larger dark or nonstick cookie sheet with cooking spray. Heat oven to 400°F (425°F for all other pan types). Unroll dough in pan; starting at center, press dough into 15x10-inch rectangle. Brush with olive oil. Bake 8 minutes.
Spread crushed tomatoes evenly over crust. Top with garlic.
Place arugula evenly over crust. Top with goat cheese, then prosciutto, followed by mozzarella cheese.
Bake 5 to 9 minutes or until crust is golden brown and cheese is melted. To serve, cut into 6 rows by 3 rows.

Nutrition Facts : Calories 290, Carbohydrate 28 g, Cholesterol 35 mg, Fat 1, Fiber 1 g, Protein 15 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 3 g, TransFat 0 g

ZUCCHINI CRUST PIZZA

Zucchini Crust Pizza image

My mother-in-law shared the recipe for this unique pizza with me. It's just right for brunch, lunch or a light supper. Loosen the nutritious zucchini crust from the pan with a metal spatula. -Ruth Denomme, Englehart, Ontario

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 6 slices.

Number Of Ingredients 12

Ingredients

2 cups shredded zucchini (1 to 1-1/2 medium), squeezed dry
1/2 cup egg substitute or 2 large eggs, lightly beaten
1/4 cup all-purpose flour
1/4 teaspoon salt
2 cups shredded part-skim mozzarella cheese, divided
1/2 cup grated Parmesan cheese, divided
2 small tomatoes, halved and sliced
1/2 cup chopped red onion
1/2 cup julienned bell pepper
1 teaspoon dried oregano
1/2 teaspoon dried basil
Chopped fresh basil, optional

Steps:

Preheat oven to 450°. In a large bowl, combine first 4 ingredients; stir in 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese. Transfer to a 12-in. pizza pan coated generously with cooking spray; spread to an 11-in. circle., Bake until golden brown, 13-16 minutes. Reduce oven setting to 400°. Sprinkle with remaining mozzarella cheese; top with tomatoes, onion, pepper, herbs and remaining Parmesan cheese. Bake until edges are golden brown and cheese is melted, 10-15 minutes. Sprinkle with chopped fresh basil, if desired.

Nutrition Facts : Calories 188 calories, Fat 10g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 514mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 1g fiber), Protein 14g protein. Diabetic Exchanges

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.