Best 8 Pizza With Fontina Prosciutto And Arugula Recipes

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Pizza with fontina, prosciutto, and arugula is a delicious and easy-to-make dish that is perfect for any occasion. The combination of salty prosciutto, creamy fontina cheese, and bitter arugula creates a flavor profile that is both complex and satisfying. This pizza is also relatively quick to make, making it a great option for busy weeknights. With just a few simple ingredients, you can create a pizza that is sure to impress your friends and family.

Here are our top 8 tried and tested recipes!

PIZZA WITH FONTINA, PROSCIUTTO, AND ARUGULA



Pizza with Fontina, Prosciutto, and Arugula image

Categories     Cheese     Dairy     Garlic     Leafy Green     Pork     Bake     Quick & Easy     Prosciutto     Fontina     Gourmet

Yield Makes 4 servings

Number Of Ingredients 9

1 lb pizza dough, thawed if frozen
3/4 lb well-chilled Italian Fontina, any rind discarded
1 garlic clove, forced through a garlic press
1/4 lb loosely packed baby arugula (4 cups)
1/4 lb thinly sliced prosciutto
Extra-virgin olive oil for drizzling
Freshly ground black pepper
Special Equipment
a 17- by 14-inch sheet of parchment paper

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.

ARUGULA AND PROSCIUTTO PIZZA



Arugula and Prosciutto Pizza image

Provided by Marcela Valladolid

Categories     main-dish

Time 20m

Yield 1 pizza

Number Of Ingredients 8

1 frozen cheese pizza
6 slices prosciutto
1/4 cup freshly squeezed lemon juice
3 tablespoons olive oil
Kosher salt and coarsely ground black pepper
1 cup fresh arugula
Shaved Parmesan, for garnish
Chili oil, for drizzling, optional

Steps:

  • Cook the pizza according to the instructions on the box.
  • Remove the pizza from the oven and garnish with the prosciutto slices. Combine the lemon juice, olive oil and salt and pepper to taste in a small bowl and toss the arugula with the dressing. Top the pizza with the salad, sprinkle with shaved Parmesan and drizzle with chili oil if using. Enjoy!

ARUGULA-PROSCIUTTO PIZZA



Arugula-Prosciutto Pizza image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 14

1 pound prepared pizza dough, at room temperature
All-purpose flour, for dusting
Cornmeal, for dusting
4 tablespoons extra-virgin olive oil
1 clove garlic, grated
1/2 teaspoon chopped fresh rosemary
Kosher salt and freshly ground pepper
1/2 cup part-skim ricotta
1 cup shredded mozzarella cheese
4 cups baby arugula
1 small shallot, thinly sliced
Juice of 1/2 lemon
3 ounces thinly sliced prosciutto
Shaved parmesan cheese, for topping

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

GRILLED PIZZA WITH FONTINA AND ARUGULA



Grilled Pizza with Fontina and Arugula image

Arugula adds a peppery tang to the mild, nutty taste of fontina in this easy-to-make pizza.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 25m

Number Of Ingredients 5

2 tablespoons extra-virgin olive oil, plus more for drizzling
2 pounds store-bought pizza dough (thawed if frozen)
1 pound fontina cheese, thinly sliced or grated
Sea salt and freshly ground pepper
1/2 cup baby arugula

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.

PROSCIUTTO AND ARUGULA PIZZA



Prosciutto and Arugula Pizza image

This recipe was brought to us by chef and restaurateur Pino Luongo.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 5

Extra-virgin olive oil, for pans and drizzling
Quick Basic Pizza Dough
6 ounces fresh mozzarella, cut into 1/2-inch cubes
10 very thin slices (about 1/4 pound) prosciutto di Parma
10 leaves arugula (about 1 ounce), well washed and dried

Steps:

  • Preheat oven to 500 degrees. Lightly oil two 14-inch pizza pans; set aside.
  • Divide dough in half. Cover one half with plastic wrap while working with the other. Working on a lightly floured surface, use fingers to flatten and stretch half the dough into a rough 8-inch circle. Transfer to one of the prepared pans or onto a pizza peel. Continue pressing dough outward until it just fits inside rim of pan or reaches almost to the edge of the stone. Dough should be less than 1/4 inch thick. Drizzle with olive oil. Repeat with remaining dough.
  • Sprinkle each pizza with half the mozzarella. Transfer both to oven, and bake until golden and crusty, 20 to 25 minutes. Remove from oven, and top with prosciutto and arugula. Drizzle with olive oil. Serve immediately.

PROSCIUTTO AND ARUGULA PIZZA



Prosciutto and Arugula Pizza image

Categories     Tomato     Appetizer     Bake     Mozzarella     Arugula     Prosciutto     Gourmet

Yield Makes one 9-inch pizza

Number Of Ingredients 6

1/2 cup small to medium arugula leaves
2 ounces mozzarella (preferably fresh)
all-purpose flour for dusting
Pizza Dough for one 9-inch pizza
1/2 cup Pizza Sauce
3 very thin slices prosciutto

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.

ARUGULA PIZZA



Arugula Pizza image

This pizza is great served as an appetizer when family or friends get together. My girlfriends and I love it because it has that sophisticated gourmet touch, and it's healthy, too! This also serves 4 for a main course. -Annette Riva, Naperville, Illinois

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 16 pieces.

Number Of Ingredients 6

1/2 cup pizza sauce
1 prebaked 12-inch pizza crust (14 ounces)
1 cup shaved Parmesan cheese
3 ounces thinly sliced prosciutto
2 cups fresh arugula
Additional fresh arugula, optional

Steps:

  • Preheat oven to 425°. Spread sauce over pizza crust. Layer with 1/2 cup Parmesan cheese, prosciutto and arugula; top with remaining cheese. Bake directly on oven rack until edges are lightly browned, 10-12 minutes. Cut into small squares. If desired, top with more arugula.

Nutrition Facts : Calories 204 calories, Fat 7g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 689mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 1g fiber), Protein 12g protein.

FONTINA, PROSCIUTTO AND CARAMELIZED ONION PIZZA



Fontina, Prosciutto and Caramelized Onion Pizza image

Make and share this Fontina, Prosciutto and Caramelized Onion Pizza recipe from Food.com.

Provided by loveleesmile

Categories     < 30 Mins

Time 25m

Yield 8 9 inch pizzas, 6-8 serving(s)

Number Of Ingredients 17

1 (8 ounce) envelope active dry yeast
1 cup warm water
1 pinch sugar
1 teaspoon extra virgin olive oil
1 teaspoon chopped thyme
1 teaspoon salt
2 1/3 cups all-purpose flour
3 tablespoons extra virgin olive oil
2 lbs white onions
salt & freshly ground black pepper
3/4 lb italian Fontina cheese, sliced
8 slices prosciutto
2 tablespoons grapeseed oil
1 tablespoon white truffle oil
2 tablespoons sherry wine vinegar
1 apple, peeled cored and cut into matchsticks
4 ounces arugula (6 cups)

Steps:

  • MAKE THE DOUGH: In a large bowl, mix the yeast with the water and sugar and let stand until foamy, about 5 minutes. Add the olive oil, thyme and salt. Add 2 cups of the flour and stir until a very soft, wet dough forms. Turn the dough out onto a lightly floured work surface and knead, working in about 1/3 cup more flour, until the dough is soft and silky. Shape into a ball and put in a large, oiled bowl. Cover and let rise until doubled in bulk, about 1 hour at room temperature or overnight in the refrigerator.
  • MAKE THE TOPPINGS: Preheat the oven to 450°. Oil 2 large baking sheets. Heat the olive oil in a large skillet. Add the onions and stir to coat with the oil. Cover and cook over moderate heat, stirring, until the onions are softened, about 5 minutes. Uncover and cook the onions over high heat until golden brown, about 8 minutes longer. If the onions dry out, add a few tablespoons of water. Season the onions with salt and pepper, transfer to a plate and let cool slightly.
  • Punch down the dough and turn it out onto a lightly floured work surface. Divide the dough into 8 equal pieces. Roll each piece out to a 9-by-3-inch rectangle and arrange on the prepared baking sheets. Top the dough with the Fontina, sautéed onions and prosciutto. Bake for 25 minutes, or until golden and crisp.
  • In a large bowl, whisk the grapeseed oil, truffle oil and vinegar; season with salt and pepper. Add the apple and arugula and toss. Top the hot pizzas with the salad and serve immediately.
  • NOTE: I could not find truffle oil, plus I hear it is ridiculously expensive, so I ommitted this item, and it still tasted great.

Nutrition Facts : Calories 695.9, Fat 32.2, SaturatedFat 12.7, Cholesterol 65.8, Sodium 871.9, Carbohydrate 71.6, Fiber 12.2, Sugar 10.3, Protein 36

Tips:

  • Use a high-quality pizza dough, either store-bought or homemade. If using store-bought dough, let it come to room temperature before using.
  • Use fresh, high-quality ingredients for the best flavor. Look for ripe tomatoes, flavorful cheese, and thinly sliced prosciutto.
  • Don't overcrowd the pizza. Too many toppings will make the pizza soggy.
  • Bake the pizza at a high temperature to get a crispy crust. The ideal temperature is between 450°F and 500°F.
  • Watch the pizza closely while it bakes to prevent it from burning.
  • Let the pizza cool for a few minutes before slicing and serving. This will help prevent the cheese from sliding off the pizza.

Conclusion:

Pizza with fontina, prosciutto, and arugula is a delicious and easy-to-make dish that is perfect for any occasion. With its crispy crust, flavorful toppings, and fresh arugula, this pizza is sure to be a hit with everyone who tries it. So next time you're looking for a quick and easy meal, give this recipe a try. You won't be disappointed!

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