GRILLED ZUCCHINI AND PROSCIUTTO SKEWERS
Provided by Giada De Laurentiis
Time 25m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Spray the grill with vegetable oil cooking spray.
- For the pesto: Pulse the basil, nuts, lemon juice, garlic, lemon zest, salt and pepper until finely chopped in a blender or food processor. With the machine running, gradually add the oil until the mixture is smooth and thick. Add the cheese and pulse until just incorporated. Season with salt and pepper.
- For the skewers: Thread 1 round of zucchini onto a skewer. Thread 1 crumpled piece of prosciutto onto the skewer. Repeat 3 more times ending with a round of zucchini. Each skewer should have 5 rounds of zucchini and 4 pieces of prosciutto. Drizzle the skewers with olive oil and grill, turning occasionally, until the zucchini are tender, about 5 minutes.
- Brush the skewers with the pesto, using a pastry brush, and serve.
ARUGULA-PROSCIUTTO PIZZA
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 14
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.
Nutrition Facts : Calories 642, Fat 34 grams, SaturatedFat 10 grams, Cholesterol 41 milligrams, Sodium 1136 milligrams, Carbohydrate 63 grams, Fiber 3 grams, Protein 29 grams
PROSCIUTTO MOZZARELLA PIZZA
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 30m
Yield Makes one 9-by-13-inch pie
Number Of Ingredients 6
Steps:
- Preheat oven to 475 degrees. Form dough (as directed in Basic Pizza Dough recipe) in a 9-by-13-inch rimmed baking sheet. Cover with mozzarella in an even layer. Sprinkle with pepper.
- Bake until cooked through, crust is golden on edges and bottom, and cheese is golden-brown in spots, about 20 minutes.
- Remove from oven. Immediately arrange prosciutto slices in even intervals across pie. Using a metal spatula, slide pie onto a cutting board. Drizzle with oil and sprinkle with salt. Slice into 6 pieces and serve.
PROSCIUTTO AND SHAVED ZUCCHINI PIZZA
Delicious and light!
Provided by Dianne C
Categories Meat and Poultry Recipes Pork
Time 40m
Yield 2
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Place a pizza stone in the oven to warm.
- Mix zucchini, 2 tablespoons olive oil, jalapeno peppers, lemon juice, mint, salt, and pepper together in a bowl.
- Stretch pizza dough onto the warmed stone; brush top of dough with remaining olive oil. Lay sliced Monterey Jack cheese on top; cover with zucchini mixture; arrange prosciutto slices on top. Sprinkle Parmesan cheese over pizza.
- Bake in the preheated oven until crust is golden and cheese is melted, about 15 minutes.
Nutrition Facts : Calories 1210.4 calories, Carbohydrate 112.4 g, Cholesterol 82.6 mg, Fat 64 g, Fiber 4.4 g, Protein 44.4 g, SaturatedFat 19.8 g, Sodium 3109.9 mg, Sugar 14.5 g
ZUCCHINI PROSCIUTTO AND TOMATO SLICE
Great as snack on its own or as a side. Can be served hot or cold and great for a picnic. Light sour cream can be used just as well.
Provided by Tisme
Categories Lunch/Snacks
Time 55m
Yield 4-5 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 180°C Brush a square 19cm non-stick cake pan with oil to lightly grease it.
- Combine zucchini, prosciutto spring onions and sun driedtomatoes in a bowl. Spoon over base of prepared pan and season with pepper.
- Combine egg, sour cream, parsley garlic and cheddar cheese in a jug & pour over the zucchini mixture.
- Mix together the cheeses and sprinkle the combined gruyere and parmesan.on top of mixtue.
- Bake in oven for 40 minutes or until just set, when set remove from the oven and set aside in pan for 5 minutes to set.
- Cut into squares to serve.
PESTO AND PROSCIUTTO ZUCCHINI LINGUINE RECIPE BY TASTY
Here's what you need: medium zucchinis, spinach, fresh basil leaves, pine nuts, shredded parmesan cheese, garlic, olive oil, lemon juice, salt, pepper, cherry tomatoes, prosciutto, lemon wedge
Provided by Crystal Hatch
Categories Dinner
Time 30m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Use a spiralizer to cut the zucchini into zoodles. Add the zoodles to a serving bowl and set aside.
- Make the pesto: in a food processor or blender, add the spinach, basil, pine nuts, Parmesan, garlic, olive oil, lemon juice, salt, and pepper. Blend to desired consistency, adding more olive oil as needed.
- Scoop the pesto over the zucchini noodles, then add the cherry tomatoes and prosciutto. Toss until the zoodles are well-coated.
- Sprinkle with Parmesan and garnish with basil and lemon wedges.
- Enjoy!
Nutrition Facts : Calories 588 calories, Carbohydrate 18 grams, Fat 55 grams, Fiber 5 grams, Protein 14 grams, Sugar 9 grams
PROSCIUTTO AND ARUGULA PIZZA
Categories Tomato Appetizer Bake Mozzarella Arugula Prosciutto Gourmet
Yield Makes one 9-inch pizza
Number Of Ingredients 6
Steps:
- At least 45 minutes before baking pizza, put a pizza stone or 4 to 6 unglazed "quarry" tiles arranged close together on oven rack in lowest position in oven and preheat oven to highest setting (500°-550°F).
- Trim any tough stems from arugula and thinly slice cheese. On a lightly floured surface pat out dough evenly with your fingers, keeping hands flat and lifting and turning dough over several times, into a 9-inch round. (Do not handle dough more than necessary. If dough is sticky, dust it lightly with flour.)
- Dust a baker's peel or rimless baking sheet with flour and carefully transfer dough to it. Jerk peel or baking sheet once or twice and, if dough is sticking, lift dough and sprinkle flour underneath it, reshaping dough if necessary. Working quickly, top dough with sauce, spreading with back of a spoon to within 1/2 inch of edge. Arrange mozzarella slices evenly over sauce.
- Line up far edge of peel or baking sheet with far edge of stone or tiles and tilt peel or baking sheet, jerking it gently to start pizza moving. Once edge of pizza touches stone or tiles, carefully pull back peel or baking sheet, completely transferring pizza to stone or tiles (do not move pizza). Bake pizza 6 to 7 minutes, or until dough is crisp and browned, and transfer with a metal spatula to a cutting board. Scatter arugula over pizza and arrange prosciutto slices on top.
- Cut pizza into wedges and serve immediately.
PROSCIUTTO-ARTICHOKE PIZZA
Salty prosciutto and briny artichoke hearts are baked atop a flavorful, premade frozen Margherita pizza for a tasty alternative to traditional higher-carb pizzas. Cut into small 2-inch squares for the perfect appetizer.
Provided by France C
Categories Meat and Poultry Recipes Pork
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Remove the plastic wrapping and cardboard from pizza and place on a clean surface. Top with prosciutto, artichokes, garlic, and red pepper flakes.
- Place pizza in the preheated oven, either on a baking sheet or directly on the rack, and bake for 13 to 15 minutes.
- Remove from the oven and top with Parmesan cheese.
Nutrition Facts : Calories 261.1 calories, Carbohydrate 21.7 g, Cholesterol 36.9 mg, Fat 14.6 g, Fiber 2.4 g, Protein 11.6 g, SaturatedFat 5.1 g, Sodium 664.9 mg, Sugar 1.1 g
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