Mini Pizzas With Arugula, Peppers & Prosciutto Recipe

Name: Mini Pizzas With Arugula, Peppers & Prosciutto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 teaspoons extra virgin olive oil; 34 lb pizza dough; 1 (14 1/2 ounce) can whole tomatoes, drained; 1 teaspoon dried oregano; 1 large garlic clove, chopped; kosher salt & freshley ground black pepper; 2 cups lightly packed arugula, chopped; ½ cup roasted red pepper, thinly sliced (rinsed if jarred); 12 ounce thinly sliced prosciutto di Parma, cut into thin strips (about 1/2 cup); 1 cup grated part-skim mozzarella cheese; ¼ cup freshly grated parmigiano-reggiano cheese; crushed red pepper flakes (optional)

Servings: persons

5 teaspoons extra virgin olive oil
34 lb pizza dough
1 (14 1/2 ounce) can whole tomatoes, drained
1 teaspoon dried oregano
1 large garlic clove, chopped
kosher salt & freshley ground black pepper
2 cups lightly packed arugula, chopped
½ cup roasted red pepper, thinly sliced (rinsed if jarred)
12 ounce thinly sliced prosciutto di Parma, cut into thin strips (about 1/2 cup)
1 cup grated part-skim mozzarella cheese
¼ cup freshly grated parmigiano-reggiano cheese
crushed red pepper flakes (optional)

1
Lightly coat a large bowl with 1 teaspoons of the oil.
2
Put the dough in the bowl, cover loosley, and let sit at room temperature until supple and relaxed.
3
45 minutes to an hour.
4
Position racks in the top and bottom thirds of the oven and heat the oven to 475 degrees.
5
Meanwhile put the tomateos, oregano, garlic, 2 teaspoons of the oil, and 1/2 tsp of salt & pepper in a food processor; pulse to make a chunky sauce.
6
Lightly oil 2 baking sheets with the remaining 2 teaspoons oil Divide the dough into quarters.
7
Divide each quarter into 3 equal parts; you'll have twelve 1 ounce pieces of dough.
8
Shape each piece of dough into a 3 inch round and put on the baking sheets.
9
Spread about 1 scant tablespoon of the sauce over each dough round, leaving a little border around the edge for the crust.
10
Top each with a mound of arugula, then some strips of pepper & prociutto.
11
Sprinkle the mozzarella and Parmigiano on top.
12
Bake until the cheese is bubbling and the crust in browned, 12 to 14 minutes, rotating and swapping the pans positions about halfway through for even baking.
13
Sprinkle with crushed pepper flakes if desired and serve.

217

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 5 teaspoons extra virgin olive oil, 34 lb pizza dough, 1 (14 1/2 ounce) can whole tomatoes, drained, 1 teaspoon dried oregano, and more.

Yes, Mini Pizzas With Arugula, Peppers & Prosciutto falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mini Pizzas With Arugula, Peppers & Prosciutto

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