Pizza Con Rucola Recipes

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.

Steps:

• Place a baking stone on middle shelf of oven; preheat oven to highest setting for at least 1 hour.
• *Make pizza one at a time: shape dough on floured surface; transfer it to pizza peel or inverted sheet pan that has been dusted with flour.
• Spread half of the mozzarella over the surface of the dough; distribute half the tomatoes over the cheese; sprinkle half the grated Parmigiano-Reggiano over the top.
• Carefully slide the pizza from the peel onto the baking stone; bake for 7-9 minutes.
• When pizza is done, the crust should be puffy and slightly charred on the edge and thinner in the center, and the cheese should be golden; the underside of the crust should be brown and crisp, not white and soft.
• While the pizza is baking, stack the arugula leaves, roll them up lengthwise and cut thinly crosswise to create shreds.
• Remove the finished pizza from oven and immediately sprinkle half of the arugula over the top; let pizza cool for about 3 minutes so that the arugula can begin to wilt, then serve it whole or in slices.
• Repeat with the remaining ingredients to make the second pizza.

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:

• Put a large heavy baking sheet (17 by 14 inches) on lowest rack of oven, then preheat oven to 500°F.
• Meanwhile, roll out dough on a lightly floured surface with a floured rolling pin, stretching corners with your hands to form a 16- by 13-inch rectangle. (Dough will be easier to roll out as it warms.) Transfer to a large tray lined with sheet of parchment paper. Lightly prick dough all over with a fork, then slide dough (on parchment) from tray onto hot baking sheet. Bake until top is puffed and pale golden in patches, 6 to 10 minutes. (Prick any large bubbles with a fork and flatten.)
• While crust bakes, shred cheese in a food processor fitted with medium shredding disk (you should have 3 cups).
• Remove crust from oven and brush all over with crushed garlic, then sprinkle evenly with cheese. Bake pizza until edge of crust is deep golden and cheese is bubbling and golden in patches, 8 to 10 minutes.
• Remove from oven, then scatter arugula over pizza and drape prosciutto over arugula. Drizzle with oil and coarsely grind pepper to taste. Serve immediately.

Steps:

• Set your bread machine to the dough setting for a 1 lb. loaf.
• Place the ingredients in the breadmaker in the order listed above. Start the bread machine.
• After the dough cycle is complete, transfer the dough to a floured counter and form it into a ball.
• Place the ball in a bowl that has been coated with olive oil. Roll the ball around to coat with olive oil.
• Let the dough sit at room temperature for 30 minute Cover and put it in the refrigerator over night.
• The next day, divide the dough into 6 balls. I use a scale and weigh the dough, but you can eyeball it if you like. Do not over work the dough.
• Rub each ball with olive oil.
• If you do not plan to use each ball the same day, place each ball in individual freezer bags and refrigerate (up to 2 days) or freeze (up to 3 months).
• Allow the dough to sit at room temperature for 2 hours before making the pizza.
• Roll on a floured surface with a rolling pin and also stretch with your hands to shape the dough.
• Heat the oven to 425 deg.
• I prefer to use a pizza stone. Sprinkle the stone with semolina and place it in your oven as it heats up.
• Roll the dough with a rolling pin and you may also stretch it with your hands. Once it is shaped, lightly coat the dough with olive oil to prevent your dough from soaking up all of the sauce.
• Top with sauce and ingredients. I would only use two ingredients since the dough is thin.
• Bake for 10 minute.
• Top with provolone or mozzerella cheese.
• Bake another 5 minute or until the bottom is lightly brown.