Prosciutto Di Parma Rucola Tomato And Mozzarella 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:

• Prepare and stretch the dough and preheat the oven according to the instructions given in "Nancy's Scuola di Pizza" (page 128).
• Brush the rim of the dough with olive oil and season the entire surface with salt. Ladle or spoon the sauce onto the center of the dough and use the back of the ladle or spoon in a circular motion to spread the sauce over the surface of the dough, leaving a 1-inch rim without any sauce. Scatter the pieces of cheese over the pizza, slide it into the oven, and bake until the cheese is melted and the crust is golden brown and crispy, 8 to 12 minutes. Remove the pizza from the oven and cut it into quarters. Drape one slice of prosciutto onto each quadrant and pile the arugula in the center of the pizza. Drizzle the pizza with the finishing- quality olive oil, and serve.
• Suggested Wine Pairing
• Sangiovese di Romagna (Emilia Romagna)

Steps:

• Preheat a grill pan or large nonstick griddle over medium to medium high heat. Build your sandwiches: place 2 or 3 slices of prosciutto on 1 piece of bread. Top with an even layer of roasted pepper and an even layer of sliced mozzarella, top with another slice of bread. Drizzle the tops of your assembled sandwiches with extra-virgin olive oil. Place the olive oil coated bread face down on the grill or griddle and drizzle the opposite side with additional extra-virgin olive oil. Weight the sandwiches down with a tin foil covered brick or a heavy skillet filled with a sack of flour or heavy canned goods. Press the sandwiches 2 or 3 minutes on each side, then serve immediately.