Grilled Potato And Pancetta Pizza With Arugula Recipes

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.

Steps:

• Preheat oven to 450 degrees F
• Bring a large pot of water to a boil and add salt. Add the potatoes and cook until the potatoes are just tender but not fully cooked, 8 to 10 minutes. Remove the potatoes from the water and place on a towel to dry and cool. Once the potatoes have cooled enough to touch, slice them into 1/4 inch slices.
• Meanwhile, cook the pancetta in a non-stick pan over medium heat until most of the fat has rendered out and crispy. Drain on a paper towel lined plate.
• Dust a flat surface with flour and roll out the pizza dough until it is 1/4 of an inch thick.
• Place the sliced potatoes on top of the pizza dough so that the entire surface is covered, drizzle olive oil over the top of the potatoes and place in the oven. Bake for 10 to 12 minutes until the potatoes start to brown.
• Remove the pizza from the oven and sprinkle with the cooked pancetta, red bell peppers, red pepper flakes and both cheeses. Place the pizza back in the oven and cook for about 7 more minutes until all of the cheese has melted and the top of the pizza begins to brown.
• Remove the pizza from the oven and garnish with cracked black pepper and chopped basil.
• Let the pizza sit for a couple of minutes before cutting, drizzle with lime juice and sprinkle with lime zest. Cut and serve.

Steps:

• Prepare a grill for medium-high heat. Line a baking sheet with parchment paper.
• Finely grate the zest of the lemon; cut the lemon in half and reserve. Stir together the ricotta, lemon zest, 1/4 teaspoon salt and a few grinds of black pepper. Set aside.
• Divide the pizza dough into 2 balls. Sprinkle the flour on a clean flat surface and roll each ball into an oval about 14 inches long, 6 or 7 inches across and between 1/8 and 1/4 inch thick. Transfer the crusts to the prepared baking sheet. Brush both sides of each crust with olive oil, about 1 tablespoon per side, and lightly sprinkle with salt.
• Lightly oil the grill grates. Grill the crusts until they start to puff and distinct grill marks appear, about 1 minute. Flip and cook until just cooked through, an additional 1 to 2 minutes. Discard the used parchment paper and put the finished crusts on the baking sheet.
• Immediately top each crust evenly with prosciutto. Place small dollops of the ricotta mixture over the prosciutto. Toss the arugula in a bowl with the remaining 1 tablespoon olive oil and the juice of one of the lemon halves (reserve the other half for another use). Season with salt and pepper. Divide the arugula between the pizzas and serve.

Steps:

• Preheat grill to medium. Brush a rimmed baking sheetwith 1 tablespoon oil. Using your hands, stretch dough intoa 10-by-12-inch rectangle on baking sheet. Lightly brush topof dough with remaining tablespoon oil. Fold in half.
• Gently transfer dough to grill, and unfold to lay flat. Cover,and grill until underside is golden brown, 3 to 4 minutes. Usinga pizza peel or wide spatula, flip crust. Top with cheese. Cover,and grill until bottom of pizza is golden brown and cheesemelts, 3 to 4 minutes more.
• Transfer to a cutting board. Season with salt and pepper.Top with arugula, and drizzle with oil. Cut into squares.

Steps:

• Put the potatoes and the 2 tsp. salt in a saucepan and add water to cover the potatoes by 2 inches. Bring to a boil over high heat, reduce the heat to medium-low and simmer until just tender, about 4 minutes. Drain and let cool. In a fry pan over medium heat, fry the pancetta, stirring occasionally, until crispy, 5 to 7 minutes. Transfer to a paper towel-lined plate to drain. Prepare a grill for indirect grilling over high heat. Preheat a pizza stone for at least 30 minutes, until the thermometer on the stone registers 500°F. Dust a wooden pizza peel with flour. Divide the pizza dough in half and form each half into a ball. Using your hands or a rolling pin, stretch or roll out 1 ball of dough into a 10-inch round. Lay the dough on the pizza peel. Using a spoon, spread 1 Tbs. of the olive oil evenly over the dough, leaving a 1/2-inch border on the edge. Sprinkle half of the cheese evenly over the dough. Arrange half of the potato slices on the cheese and sprinkle half of the pancetta on top. Using the pizza peel, carefully slide the pizza onto the preheated pizza stone. Cover the grill and cook for 3 to 5 minutes. Uncover the grill and turn the pizza 180 degrees. Cover the grill and continue to cook until the crust is golden brown, 5 to 7 minutes more. Using the pizza peel, transfer the pizza to a large cutting board and cover loosely with aluminum foil. Repeat with the remaining ingredients to make the second pizza. In a bowl, toss together the arugula, the remaining 1 Tbs. olive oil, salt and pepper. Scatter the arugula evenly over the pizzas. Cut into slices and serve immediately. Makes 2 pizzas; serves 4 to 6. Williams-Sonoma Kitchen.