Prosciutto Pesto Pizza Recipes

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PROSCIUTTO PESTO PIZZA

I developed this prosciutto pesto pizza for my young grandson who hasn't acquired a taste for veggies yet. He scarfs it up and doesn't even notice the edamame. It's also a hit with my other grandkids and nieces-not to mention all of their parents! -Don Manzagol, Campbell, California

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 6



Prosciutto Pesto Pizza image

Steps:

  • Preheat oven to 400°. Unroll and press dough onto bottom of a greased 15x10x1-in. baking pan. Spread pesto over pizza dough; sprinkle with cheese, prosciutto, edamame and almonds. Bake until cheese is melted and crust is golden brown, 15-18 minutes.

Nutrition Facts : Calories 419 calories, Fat 25g fat (10g saturated fat), Cholesterol 46mg cholesterol, Sodium 922mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 2g fiber), Protein 21g protein.

1 tube (11 ounces) refrigerated thin pizza crust
1/4 cup prepared pesto
2 cups shredded Monterey Jack cheese
3 ounces thinly sliced prosciutto, cut into bite-sized pieces
1/2 cup frozen shelled edamame, thawed
1/2 cup sliced almonds

PROSCIUTTO PESTO PIZZA

This is an original recipe that combines many of my favorite flavors. The saltiness from the proscuitto and pesto combined with the sweet sundried tomatoes is a little party in your mouth with each bite. Hubby asks for this once a week...and it never gets old. Leftovers are great too...if you have any!

Provided by L-Burden

Categories     Meat

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8



Prosciutto Pesto Pizza image

Steps:

  • Preheat oven to 450 degrees.
  • Flour pizza dough and roll out to 12 inches in diameter.
  • Spread pesto on dough with the back of a spoon.
  • Spread ricotta on top of pesto.
  • Lay strips of proscuitto on top of ricotta.
  • Cover the proscuitto with mozarella.
  • Add olives and tomatoes in an even layer on pizza.
  • Sprinkle parmesan on top.
  • Bake at 450 for 10-15 minutes or until very golden. (We like ours cheese pretty brown).
  • Let cool 3-5 minutes before slicing.

Nutrition Facts : Calories 265.7, Fat 19, SaturatedFat 10.5, Cholesterol 61.6, Sodium 688.4, Carbohydrate 7, Fiber 1.4, Sugar 3.2, Protein 17.6

1 lb prepared pizza dough (I use Trader Joe's fresh dough)
3 -4 tablespoons pesto sauce (prepared)
1/2 cup ricotta cheese
3 ounces prosciutto
8 ounces mozzarella cheese, shredded
1/2 cup chopped kalamata olive
1/2 cup chopped sun-dried tomato
1 tablespoon parmesan cheese, grated

PESTO PIZZA WITH ARTICHOKES & PROSCIUTTO

Fragrant and sophisticated, a pesto topping helps make this pizza really special

Provided by Good Food team

Categories     Buffet, Lunch, Main course, Supper

Time 45m

Yield Serves 3 generously, 4 at a pinch

Number Of Ingredients 8



Pesto pizza with artichokes & prosciutto image

Steps:

  • Make up the pizza mix according to instructions (you will need to use both packets that are in the box). Roll out quite thinly and use to line the base of a 28-30cm shallow square or round baking tin. Let stand according to packet instructions and preheat the oven to 220C/gas 7/fan 200C.
  • Mix the tomatoes with 2 tbsp of the pesto and spread over the pizza, leaving a bare rim around the edge. Scatter the artichokes and prosciutto on top (the ham tears as you remove it from the packet, which is what you want). Cover with the mozzarella and sprinkle with the Parmesan and some freshly ground black pepper, then drizzle with the rest of the pesto mixed with the artichoke oil.
  • Bake for about 20 minutes until the base is cooked through and the cheese has melted. Serve hot.

Nutrition Facts : Calories 694 calories, Fat 34 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 69 grams carbohydrates, Fiber 3.5 grams fiber, Protein 30 grams protein, Sodium 1 milligram of sodium

290g twin-pack Italian pizza base mix
4 tomatoes (350g/12oz), skinned, seeded and finely chopped
3 tbsp green pesto
about 260g jar artichoke hearts or baby artichokes in oil, halved if not already done
50g prosciutto
150g packet mozzarella , drained and finely sliced
25g freshly grated parmesan (or vegetarian alternative)
2 tbsp oil from the artichoke jar

PROSCIUTTO AND PESTO PIZZA

Make and share this Prosciutto and Pesto Pizza recipe from Food.com.

Provided by dicentra

Categories     Kid Friendly

Time 22m

Yield 4 serving(s)

Number Of Ingredients 5



Prosciutto and Pesto Pizza image

Steps:

  • Invert a large baking sheet and place it on a rack in the lower third of the oven; preheat the oven to 500°.
  • Invert a second baking sheet on a work surface and cover it with a sheet of parchment paper. Stretch the pizza dough to fit the parchment paper.
  • Using the back of a spoon, spread the pesto over the dough.
  • Slide the pizza and the parchment from the cool baking sheet to the hot baking sheet in the oven.
  • Bake until golden, about 7 minutes.
  • Top with the prosciutto, arugula and Parmesan, and cut into pieces.

Nutrition Facts : Calories 16.6, Fat 0.3, Sodium 4.6, Carbohydrate 3.8, Fiber 2.4, Sugar 0.3, Protein 1.1

1 pizza dough
5 tablespoons basil pesto
3 ounces thinly sliced prosciutto, torn into pieces
2 -3 cups arugula leaves
freshly grated parmesan cheese

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