Craving a delectable and savory pizza that combines the tanginess of arugula, the smokiness of bacon, and the creamy richness of ricotta cheese? Look no further! This article will guide you through creating a tantalizing ricotta bacon and arugula skillet pizza that will surely tantalize your taste buds and leave you craving for more. Get ready to embark on a culinary journey that blends classic flavors with a modern twist, resulting in a pizza that is both visually appealing and incredibly delicious.
Here are our top 6 tried and tested recipes!
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
SICILIAN STUFFED PIZZA WITH RICOTTA AND ARUGULA
At a pizzeria in the small Sicilian town of Vallelunga-Pratameno, about a couple of hours' drive from Palermo, you could get nearly any kind of pizza, but the house specialty didn't look like a pizza at all. To make it, the dough was stretched as usual, then slid naked, with no toppings, onto to the oven's stone floor. In no time at all, the dough began to puff up until nearly spherical, like a giant pita bread. It was taken from the oven, split open and filled with fresh local sheep's milk ricotta and a large handful of arugula. To serve, it was cut into wedges, like a heavenly sandwich. My version includes a few anchovies and strips of roasted pepper, but even without them, it is delicious.
Provided by David Tanis
Categories dinner, lunch, pizza and calzones, main course
Time 45m
Yield 2 to 4 servings
Number Of Ingredients 11
Steps:
- Turn oven to 450 degrees and put a pizza stone on the middle shelf to heat for 20 to 30 minutes. (Alternatively, use a heavy-duty baking sheet.)
- Sprinkle a clean work surface lightly with semolina. Place the pizza dough on top and push down with your hands, flattening it. Dust lightly with semolina, if it seems sticky. Press down and outward with fingers to a diameter of about 8 inches. (You may use a rolling pin if you prefer.)
- Sprinkle more semolina beneath the dough so it will easily slide as you begin to stretch it in all directions to a diameter of about 10 inches.
- To transfer the dough to the oven, slide a pizza peel (or something similar, like the steel, rimless bottom of a tart pan or a stiff piece of cardboard) under the dough. There should be sufficient semolina on the bottom of the dough to keep it from stickling to the peel.
- Transport the dough to the oven and quickly slip it from the peel onto the pizza stone. In a few minutes it will begin to puff. Let it bake for 8 to 10 minutes, until nicely browned and well puffed. Remove from oven and place on a cutting board.
- Use a knife to cut all the way around at the edge, separating the top half from the bottom. Add the fillings: Spoon the ricotta in blobs to cover the surface, then smooth briefly. Drizzle ricotta with 3 tablespoons olive oil and arrange randomly the anchovy, pepper strips and basil. Season lightly with salt, pepper and crushed red pepper to taste.
- Cover everything with pecorino and arugula and put the top back on the pie. Use a large knife to cut the pie in half, then in wedges of what ever size you with. Serve immediately.
Nutrition Facts : @context http, Calories 319, UnsaturatedFat 6 grams, Carbohydrate 31 grams, Fat 14 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 7 grams, Sodium 772 milligrams, Sugar 1 gram
ARUGULA AND PROSCIUTTO PIZZA WITH CARAMELIZED ONIONS, RICOTTA, AND BALSAMIC GLAZE
Provided by Food Network
Categories main-dish
Time 1h45m
Yield Makes 1 pizza, to serve 4
Number Of Ingredients 21
Steps:
- Preheat the oven to 500°F. Place a 12-inch cast-iron skillet in the oven to preheat for 15 to 20 minutes.
- Meanwhile, in another large cast-iron skillet, melt the butter over medium-low heat until it bubbles. Add the onions and sauté, stirring occasionally, until golden brown, 20 to 25 minutes.
- Stretch the pizza dough out into a 12-inch round. In the preheated cast-iron skillet, drizzle some oil, then add the dough round.
- Drizzle with 1 tablespoon of oil. Spread the ricotta on top and season with salt and pepper. Bake until golden, 10 to 15 minutes.
- When the pizza comes out, mix the melted butter, garlic, and a pinch of salt. Brush it along the crust of the pizza. Tear the prosciutto into small pieces or strips and place on top. Top with the arugula and caramelized onions. Drizzle with olive oil and balsamic glaze, then top with shaved Parmesan cheese.
- Transfer to a cutting board and cut into 8 slices to serve.
- In a small bowl, stir together the yeast, sugar, and warm water. Let stand until foamy, about 5 minutes.
- Add the flour to the bowl of a stand mixer fitted with the dough hook. Sprinkle the salt over the flour and mix on low speed for 15 seconds to distribute the salt.
- Add the olive oil, room-temperature water, and yeast mixture and mix on low speed for 1 to 2 minutes, then increase the speed to medium and mix until a ball of dough forms, about 5 minutes.
- Spray a medium bowl lightly with cooking spray. Shape the dough into a ball and set it in the bowl seam side down. Cover the bowl with plastic wrap and place in a warm area until doubled in size, about 1 hour.
- When the dough is almost risen, place a cast-iron pizza stone on the center rack of the oven and preheat the oven to 500°F.
- When the dough has risen, remove the plastic wrap and push down on the dough to release the gases and bubbles. Shape it into a ball. (If using the dough later, cover with plastic wrap and place in the refrigerator for up to 12 hours. The dough will slowly proof during that time. Once you're ready to use it, set it out for 30 minutes to come to room temperature.)
- Spread a piece of parchment paper about 1 1/2-feet long on a work surface. Stretch the dough into a 14-inch round on the parchment.
- Top with your favorite toppings. Carefully pull the oven rack with the pizza stone halfway out of the oven and transfer the parchment and pizza dough to the stone.
- Bake until the crust is golden, 13 to 15 minutes. Transfer the pizza to a cutting board and cut into 8 slices to serve.
PIZZA WITH ARUGULA, CORN AND BACON
Provided by Mark Bittman
Categories dinner, easy, pizza and calzones, main course
Time 30m
Yield 1 large, 2 medium, or more smaller pizzas
Number Of Ingredients 4
Steps:
- Preheat oven to 500 degrees.
- Top prepared pizza rounds with arugula, corn and bacon. Bake about 15 minutes, or until nicely browned.
RICOTTA, BACON, AND ARUGULA SKILLET PIZZA
A creamy and savory pizza topped with fresh nutty-flavored arugula and drizzled with a splash of fresh lemon juice. Perfect for a Friday night at home by the fire with a glass of wine!
Provided by Anna Shoeman
Categories Pizza
Time 25m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Mix ricotta cheese, green onions, 1 tablespoon olive oil, and red pepper flakes together in a bowl. Spread over pizza crust.
- Heat remaining 2 tablespoons olive oil in a cast iron skillet (large enough to hold the pizza crust) over medium heat. Gently place pizza crust with ricotta mixture into the skillet. Add bacon and Parmesan cheese and cook the bottom of the pizza for 3 to 4 minutes.
- Transfer the skillet to the preheated oven and bake until the top of the pizza begins to brown slightly, 7 to 8 minutes.
- Carefully remove from the oven. Season with salt and pepper, scatter arugula over top, then drizzle with lemon juice, in that order. Serve warm.
Nutrition Facts : Calories 442.6 calories, Carbohydrate 33.1 g, Cholesterol 52.2 mg, Fat 23.9 g, Fiber 2.5 g, Protein 24.9 g, SaturatedFat 9.1 g, Sodium 831.5 mg, Sugar 4 g
SKILLET BREAKFAST PIZZA
Skillet breakfast pizza is hot, crispy pizza dough that is oozing with veggies and cheesy bacon yumminess. Plus, it's low in calories!
Provided by Culinary Envy
Categories 100+ Breakfast and Brunch Recipes Meat and Seafood Bacon
Time 54m
Yield 8
Number Of Ingredients 10
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels; crumble into small pieces.
- Preheat oven to 450 degrees F (230 degrees C).
- Heat olive oil in a skillet over medium-high heat. Add onion; cook and stir until translucent and starting to brown, 7 to 8 minutes. Remove from heat; transfer to a bowl.
- Roll out pizza dough into a 12-inch circle and press into the bottom and 1 inch up the sides of a well seasoned 10-inch cast iron skillet. Fold the edges of the dough under and crimp like a pie.
- Mix ricotta cheese and garlic powder together in a bowl; spread over the bottom of the crust. Scatter bacon, onion, mozzarella cheese, and black pepper on top.
- Place cast iron skillet over high heat until mozzarella cheese starts to melt, about 3 minutes.
- Transfer skillet to the preheated oven; bake pizza until crust is lightly browned, about 18 minutes.
- Heat a large skillet over medium-high heat and coat with cooking spray. Add spinach; cook, stirring frequently, until wilted, about 1 minute. Transfer to paper towels to drain excess moisture. Place spinach over pizza; slice into 8 wedges.
Nutrition Facts : Calories 271.5 calories, Carbohydrate 31 g, Cholesterol 24.9 mg, Fat 9.5 g, Fiber 1.5 g, Protein 14.8 g, SaturatedFat 3.8 g, Sodium 649.3 mg, Sugar 4 g
Tips:
- For a crispy crust, use a hot skillet and cook the pizza over medium-high heat.
- If you don't have a pizza stone, you can use a baking sheet. Just make sure to preheat it in the oven before adding the pizza.
- To prevent the cheese from sticking to the skillet, use a non-stick skillet or grease it with cooking spray.
- Don't overload the pizza with toppings. Too many toppings will make the pizza soggy.
- Serve the pizza hot out of the oven, topped with fresh arugula and a drizzle of olive oil.
Conclusion:
This Ricotta, Bacon, and Arugula Skillet Pizza is a quick and easy meal that's perfect for busy weeknights. It's also a great way to use up leftover ingredients. With its crispy crust, creamy ricotta, and savory bacon and arugula, this pizza is sure to be a hit with everyone at your table.
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