Prosciutto and Mozzarella Pizza

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Prosciutto with greens1

If you love prosciutto you will love this pizza.  The salty prosciutto with the fresh mozzarella and the greens on top are amazing. 

 

Ingredients

1 Prepared Pizza Dough

12 Slices Prosciutto

1 Lb Fresh Mozzarella

Arugula or Mescalin Greens

Olive Oil

 

Instructions

Preheat oven to 450º.

There are two ways that I like to cook pizza at home.  I have used both and they are equally good.

Option #1

Stretch the dough into a 9-inch round pizza pan or a baking sheet.  Brush with olive oil. Sprinkle with oregano or Italian seasoning, salt and pepper.  Bake until golden brown. 

Top the hot crust with thinly sliced mozzarella.  Add the prosciutto and return to the oven until the cheese is melted.  

Remove from the oven and top with arugula or mescalin greens to serve. 

 

Option #2

Place a pizza stone or an inverted baking sheet on the lowest oven rack.  Let the oven heat up to 450º – 500º.  

Lightly flour a pizza peel. If you don’t have a pizza peel a piece of parchment paper will work just fine.  Add the fresh mozzarella and prosciutto on top of the dough.  Place the parchment paper with the pizza in the oven on top of the pizza stone or baking sheet. If you are using a pizza peel, slide the pizza on the stone or inverted baking sheet.

Cook until golden brown.  Remove from the oven and top with arugula or mescalin greens to serve. 

 

Bacon and Leek Pizza

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Pizza Bacon, Leeks & Gruyere

This is a really different combination, but it is well worth a try.  The bacon is crispy and flavorful and the leeks are soft and delicious.  The combination of goat cheese and gruyere bring the flavors all together. 

 

Ingredients

3 Leeks, cut and washed

1 Lb Bacon

4 oz Goat Cheese

8 oz Gruyere Cheese, grated

Pizza Dough – from the pizza store or supermarket

 

Instructions

Preheat oven to 450º.

In a cast iron skillet, fry the bacon until crisp.  Set aside.  When cool, crumble or cut the bacon.  Remove all but 1 tablespoon of the bacon fat from the skillet.  Add the cleaned, cut leeks and saute until they are caramelized.  Remove from the pan and set aside.  

 

Instructions

Preheat oven to 450º.

There are two ways that I like to cook pizza at home.  I have used both and they are equally good.

Option #1

Stretch the dough into a 9-inch round pizza pan or a baking sheet.  Brush with olive oil. Sprinkle with oregano or Italian seasoning, salt and pepper.  Bake until golden brown. 

Remove the crust from the oven.  Top with warm Leeks and bacon.  Add the Gruyere. Cut the Goat Cheese into small pieces and dot all over the pizza.  Put back into the oven until the cheese melts. 

Option #2

Place a pizza stone or an inverted baking sheet on the lowest oven rack.  Let the oven heat up to 450º – 500º.  

Lightly flour a pizza peel. If you don’t have a pizza peel a piece of parchment paper will work just fine.  Top with the warm Leeks and bacon.  Add the Gruyere. Cut the Goat Cheese into small pieces and dot all over the pizza.  

Slide the pizza off the peel and onto the stone or baking pan in the oven.  If you are using parchment paper, put the paper with the pizza into the oven on the pizza stone or the inverted baking sheet until the crust is golden brown.  

Spinach & Ricotta Pizza

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Pizza Spinach and Ricotta

If you like spinach, you will love this pizza.  It is so simple, but so delicious.  I first had this about 20 years ago at a pizza place in my hometown that went out of business.  I tried to find it at every other pizza place that I went to, but no one had it.  I finally had to make it myself.  

 

Ingredients

2 Boxes (10 oz) Frozen Spinach, thawed and squeezed dry

1/4 Cup Olive Oil

3 Garlic Cloves

1 Prepared Pizza Dough 

1 Pint Ricotta

Salt 

 

Instructions

Preheat oven to 450º.

Spinach – In a small saucepan on medium heat, add the olive oil and garlic. When the garlic is beginning to brown, add the spinach.  Season with salt.  Simmer on low for 20 minutes.

 

Pizza Crust

There are two ways that I like to cook pizza at home.  I have used both and they are equally good.

Option #1

Stretch the dough into a 9-inch round pizza pan or a baking sheet.  Brush with olive oil. Sprinkle with oregano or Italian seasoning, salt and pepper.  Bake until golden brown. 

Remove the golden crust from the oven.  Drain the warm spinach, reserving the olive oil. Place the spinach on the pizza crust.  Top the spinach with  dollops of ricotta.  Drizzle the olive oil from the spinach on top.  Bake until cheese melts and starts to bubble up. 

 

Option #2

Place a pizza stone or an inverted baking sheet on the lowest oven rack.  Let the oven heat up to 450º – 500º.  

Lightly flour a pizza peel. If you don’t have a pizza peel a piece of parchment paper will work just fine.

Drain the warm spinach, reserving the olive oil. Place the spinach on the pizza dough. Top the spinach with dollops of ricotta.  Drizzle the olive oil from the spinach on top.  

Using the peel, slide the pizza off the peel and onto the heated pizza stone or baking sheet.  If you are using the parchment paper, put the pizza with the parchment paper on the stone or baking sheet.  Bake until the crust is golden brown.