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Prosciutto and Goat Cheese Pizza


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Prosciutto and Goat Cheese Pizza

Hold the pepperoni and sausage. "Prosciutto is much leaner and provides the same meaty satisfaction without all the calories or grease," says Gans. Trade mozzarella for goat cheese and you'll get a mouthful of creamy goodness and 11 percent fewer calories.

Ingredients

  • One 8-inch ready-made pizza crust
  • 2 Cups diced tomato
  • 2 Cups chopped arugula
  • 2 Ounces thinly sliced prosciutto
  • 4 Teaspoons extra-virgin olive oil

Servings1

Calories Per Serving974

Folate equivalent (total)773µg100%


Flatbread Pizza with Prosciutto, Goat Cheese & Arugula Recipe

By Patti Werry from Dinner’s Gonna Be a Little Late Tonight! — Although I love to cook, try new recipes and fine dining, pizza is honestly one of my favorite foods. Maybe it goes back to my college days, ordering Domino’s Pizza while pulling an all nighter. Or the first time my sister turned me on to anchovies on pizza, or Hawaiian pizza – how crazy yet delicious is the combo of ham and pineapple? Making it at home is another story. I came up with this fast and easy flatbread pizza recipe to make for a quick weeknight dinner. It’s been a huge hit with my family and friends!

While I still love a classic sausage and mushroom, my maturing taste has skewed to lighter and more sophisticated flavors. This fast and easy flatbread pizza recipe is an example of that trend. It is delicious, and best of all fast and easy to make. You can use store bought ingredients to speed up the process for a quick weeknight meal. Or make your own for a more impressive spin. It makes a great appetizer or add a salad and you have dinner ready to go.

Fresh out of the oven, the pizza is ready to be topped with fresh arugula and balsamic vinaigrette.


Homemade Cranberry, Prosciutto, & Goat Cheese Pizza

If I had to eat one thing for the rest of my life, I’m pretty sure I would choose pizza. My favorite Friday night meal is homemade pizza, and this has to be one of my favorite topping combinations that I’ve made! If like me you bought way too many cranberries for your holiday recipes, this is the perfect pizza for you to make! Does homemade pizza take more time than ordering takeout, yes—-But, it also tastes 1,000 times better! The combination of cranberries and goat cheese is one of my all time favorites! Full transparency, I love goat cheese so much I would eat it straight out of the container with a spoon. But rest assured, that even my goat cheese ambivalent husband loved this pizza!

Start making your crust before you’ve reached hangry territory because you are going to have to give it time to rise. I prefer using a pizza stone. However, the best pizza cooking surface is a fierce debate in our family. I prefer the stone as I feel it creates a softer pizza crust. However, the majority of my family is pro metal pizza pan (with holes) because they prefer the crunchier crust it produces. Now pick your pan, preheat that oven, and let the fun begin.


Asparagus, Goat Cheese & Prosciutto Pizza

Place a cast-iron pizza pan in an oven and preheat to 450°F.

In a sauté pan over medium heat, warm the 1 Tbs. olive oil. Add the onion and cook, stirring occasionally, until tender and translucent, about 5 minutes. Season with salt and pepper and transfer the onion to a bowl.

Roll out the dough into a 12-inch round. Lightly dust a baking peel with cornmeal and lay the dough on top. Lightly brush the dough with olive oil and spread the onion on top, leaving a 1/2-inch border. Scatter the goat cheese over the onion. Scatter the asparagus on top and season with salt and pepper. Sprinkle with the Parmigiano-Reggiano and half of the oregano.

Carefully slide the pizza onto the preheated pizza pan. Bake until the bottom of the crust is golden and the cheese is bubbly, about 15 minutes. Remove the pan from the oven. Arrange the prosciutto on the pizza, sprinkle with the remaining oregano and drizzle with a little oil. Let cool for 5 minutes before serving.


Goat Cheese, Prosciutto & Pistachio Pizza

Who doesn’t love pizza? I loveeee making all different kinds of pizzas on cauliflower crusts — on the right crust, they’re can taste so crispy and delicious and JUST like the real thing, but so much healthier! Love any lower carb option that *actually* tastes like a real substitute.

I’m all about a sweet + savory combo which is exactly what you’ll get with this pie: slightly sweet + tangy goat cheese, savory prosciutto, sweet honeycrisp apple slices, savory pistachios, earthy sage and sweet honey. And all! the! textures!! The crust is crispy along with the crunch from the apples and pistachios… you’re going to flip.

This pizza is sauceless: the creamy goat cheese works as a deliciously tangy spread AND as the cheese. That’s one hard working ingredient! If you’re not a fan of goat cheese, try using a Neufchatel or even Mascarpone instead!

Here’s what you’ll need to make this pizza:

  • Cauliflower pizza crust
  • Creamy goat cheese log
  • Prosciutto slices
  • Honeycrisp apple slices
  • Shelled pistachios
  • Sage leaves
  • Honey

You’ll bake the crust with the goat cheese spread and sage leaves, then top the pizza with remaining ingredients. Start to finish dinner should take just over 10 minutes!! Happy eating!

More Pizza Recipes You’ll Love!

  • Lazy Girl Thai Chicken Pizza
  • Buffalo Chicken and Bacon Pizza
  • Supreme Cauliflower Pizza
  • Butternut Squash, Brussels Sprouts + Prosciutto Cauliflower Pizza
  • Cauliflower Pizza with Pesto, Mozzarella, Prosciutto and Arugula
  • Spring Veggie White Pizza with Cauliflower Crust
  • Personal Lamb Pita Pizzas
  • Lemon Artichoke Flatbreads

Thank you for being an amazing reader of The Savvy Spoon! If you make this recipe and love it, I would so appreciate you rating it below and/or leaving a comment! Be sure to follow me on Instagram and Facebook for more recipes, workouts and lifestyle content!


Roasted Delicata Squash, Prosciutto, and Goat Cheese Pizza

Pizza night is a regular occurrence in this house and I love switching up flavors to based on what I have in the refrigerator and what is currently in season. Fall is the time when all squash varieties become abundant and I find myself with multiple varieties on hand at all times trying to decide how I will cook them up. Personally I love them just roasted with olive oil, salt, and pepper, but from time to time I like to switch things up. Using roasted squash varieties on salads, in pastas, to make sauces etc is a fabulous way to “fall-ify” any dish! This recipe for roasted delicata squash with prosciutto, and goat cheese pizza is quickly going to become your new favorite Friday night pizza tradition.

If you have never made your own pizza dough, I have a great recipe for you that is easy and has rave reviews from readers. But if making your own dough doesn’t interest you, then feel free to buy a store bought dough to use here. You can even usually go to your favorite pizzeria and they will sell you their dough! It’s a great tip for when you want the homemade taste without having to make the pizza dough yourself.

I bake this pizza in a cast iron skillet for the ultimate crispy crust and top it simply with a shallot and garlic infused oil, fresh thyme, and then top it with roasted delicata squash, prosciutto, and creamy goat cheese and then finish it all off with a drizzle of honey! The flavor combination here is out of this world! This pizza will give you total restaurant quality vibes here and it’s such a delicious way to use up some of those squash varieties you might have.

If you have never cooked with delicata squash before, I would highly recommend it. The skin is completely edible and the flavor is just delicious. You can also use a different variety of squash here like butternut or acorn squash, but with any other varieties, you will need to peel them as their skins are not as tender.

This recipe makes a great weeknight dinner, but would also be a fabulous appetizer going into the holidays served as a flatbread! Either way you do it, this roasted delicata squash, prosciutto, and goat cheese pizza is a must make recipe of the season.

Ingredients:

1 Delicata Squash, seeds removed and sliced into rings.

2 Cloves of Garlic, Finely Minced

Preheat oven to 425 and place delicata squash rings onto a parchment lined baking sheet and drizzle with 1 tbsp. of oil and season with 1 tsp. of salt and 1/2 tsp. black pepper and toss to coat squash. Place into a single layer and bake for 20 minutes until lightly brown and tender.

After squash has roasted bump up the oven temperature to 450 and place cast iron skillet inside oven to get it nice and hot for about 10 minutes.

While the pan preheats, stretch pizza dough into a 12 inch circle or the size of your cast iron skillet.

Mix 2 tablespoons of olive oil with sliced shallot, minced garlic, red chili flake, thyme, remaining salt and pepper and stir to combine.

Pour 1 tbsp. of olive oil in the bottom of the cast iron skillet and make sure the entire bottom is coated.

Place pizza dough in the hot skillet and brush the entire pizza dough with the seasoned olive oil and spread the garlic and shallots out evenly over the crust.

Top with roasted squash, prosciutto, and goat cheese sprinkled evenly over crust and bake for 20-25 minutes until golden brown.

Drizzle with honey after it is out of the oven and serve immediately.

Note: You can make this pizza on a baking sheet or pizza stone as well if you do not have a cast iron skillet!

How gorgeous is this pizza? I am telling you all that this flavor combination is out of this world and you are going to love it! Leave me a comment below if you make it, I can’t wait to see what you think.


Goat Cheese Pizza with Nectarines & Prosciutto

Sometimes you just have to step away from traditional pepperoni.

summer honey and aged balsamic vinegar and this pizza goes from grill to plate in about 10 minutes.

Don’t be afraid to experiment when it comes to creating unique and flavorful pizzas.

How do you like your nectarines?

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Arugula, Goat Cheese and Prosciutto Grilled Pizza

My husband and I visited Burlington Vermont for the first time two years ago. The city was beautiful, and so was the relaxed sense of contentment I felt while there. We did the normal touristy thing and visited the Church Street Market, which had the Farmers Market going in full effect. We tasted local foods from the different stands and really reveled in such a wonderful day. On our walk back to our car, we stumbled upon a place called Pizzeria Verita, it is located on Saint Paul Street and it was pumping out bluesy Jazz music and the most decadent aromas my Italian heart couldn’t pass up.

Whilst there, we sipped mimosa’s and indulged in the most delicious Arugula Salad made with Pine Nuts and Fennel. For our entrée we continued in our adoration of Arugula and ordered what is called a Bianca Pizza Napoletana. It was made with Fiore de latte, Prosciutto, Pecorino, Arugula, Basil and Balsamico. It was this culinary experience that inspired me to create a pizza with the best of both dishes. So was born this recipe.

The Recipe I use for the dough, is Bobby Flays Pizza Dough Recipe. Its super easy and delicious. I used this dough, because I wanted to make a grilled pizza and I know Grand Master Bobby uses this to make grilled pizza! Note: He isn’t lying about using bread flour. It makes the dough ten times better.

I have made this on the grill, but due to weather uncertainties I have a Cast Iron Grill Skillet that I usually make it on. Once the dough is ready to roll, I roll into a shape to match the pan (Square). If I am making it on the Grill, I usually do an oblong shape. Once rolled out, I drizzle Extra Virgin Olive Oil on the side that is facing up, and season it with Salt, Pepper, and Garlic Powder. Once the Skillet is hot I carefully flip the dough so the oiled side is face down in the skillet. I then repeat oiling and seasoning the side that is face up in the pan.

Cook dough for about 5 Minutes on medium high. The dough will start to almost bubble. Using a pair of tongs, carefully lift sides to make sure that the bottom has nice grill marks on it and is firm and sturdy for flipping. Once flipped, sprinkle Shredded Mozzarella Cheese liberally, add about a 1/4 toasted pine nuts. Add about three slices of Prosciutto as well. Once the cheese is melted and the dough is finished, remove the pizza from the pan and onto a cutting board or pizza pan.

Next, dress the pizza. Top the pizza with about two cups of Arugula, about a 1/4-1/2 C of Crumbled Goat Cheese, another 1/4 C of Pine Nuts, and another 4 Slices of Prosciutto. being sure to evenly cover the Arugula with the Prosciutto. Once pizza is properly topped, finish with a generous drizzle of balsamic glaze.

Note: Costco Prosciutto is one of the most cost effective prosciutto I have found.


Preparation

  1. Step 1 Heat oven to 425°F. Place oven rack in low position. Unroll dough with oven-safe parchment paper onto ungreased large cookie sheet (dough bakes on paper). Brush with olive oil. Bake 7 minutes. Remove from oven.
  2. Step 2 Spread crushed tomatoes evenly over crust. Top with garlic and pepper flakes.
  3. Step 3 Place arugula evenly over crust. Top with goat cheese, then prosciutto, followed by mozzarella cheese.
  4. Step 4 Bake 7 to 11 minutes longer or until cheese is melted and crust is golden brown.


Watch the video: Figs With Prosciutto u0026 Goat Cheese: Cooking with Domestic Daddy (January 2022).