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    You are in: Home / Recipes / Grilled Pizzettas With Parmigiano, Prosciutto and Arugula and Wi Recipe
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    Grilled Pizzettas With Parmigiano, Prosciutto and Arugula and Wi

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 50 mins

    1 hrs 40 mins

    10 mins

    ElizabethKnicely's Note:

    Recipe Courtesy Anne Burrell - Show: Secrets of a Restaurant Chef - Episode: The Secret to Grilled Pizza

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    Ingredients:

    Serves: 6

    Yield:

    pizzettas

    Units: US | Metric

    CHILE OIL

    FOR THE DOUGH

    FOR THE TOPPINGS

    Directions:

    1. 1
      FOR THE CHILE OIL:.
    2. 2
      In a small saucepan, bring chiles and oil to a simmer. Remove from heat and let peppers steep in oil at least 1 hour.
    3. 3
      TO MAKE THE DOUGH:.
    4. 4
      In a small bowl add the warm tap water (this activates the yeat. If the water is too hot the yeast will die and if the water is too cold the yeast will not activate) add the dry yeast and the sugar and stir to combine. Let sit for 15 minutes. The top of the water will bubble and it will smell very yeasty, this is what you want.
    5. 5
      In a large mixing bowl, combine the flour and the salt. Make a well in the center of the flour and add the olive oil and the yeast/water mixture. Using a fork gradually stir the flour into the yeast/water mix. Once most of the flour has combined, turn the dough out to a smooth clean work surface and use your hands to knead the dough to a smooth consistency.
    6. 6
      Return the dough to the mixing bowl, cover with plastic wrap and set in a warm place for at least 1 hour or until the dough has doubled in size.
    7. 7
      Preheat oven to 425°F and preheat grill to medium-high heat.
    8. 8
      FOR PUTTANESCA TOPPING:.
    9. 9
      In a small bowl, mix together the tomatoes, olives, capers, red pepper flakes and season with salt and a drizzle of olive oil, set aside.
    10. 10
      Brush and oil grill to remove any curd and clean.
    11. 11
      Portion the dough into golf ball size rounds. Using a rolling pin, roll each dough into a rectangle, I like irregular shapes. If not using the dough right away, wrap each 1 in plastic wrap and reserve until ready to use. If using the dough right away, grill each dough on bot sides so there are grill marks and the dough is stiff and crisp. Top some of the dough with shaved Parmigiano and the other with Taleggio.
    12. 12
      Top the Taleggio pizzas with the tomato mixture. Place pizzas in oven until cheese melts, about 3 to 4 minutes. Immediately when the Parmesan pizzas come out of the oven, arrange prosciutto slices on top and then top with the arugula and drizzle with the Spicy Chile Oil. Cut pizzas into pieces and serve immediately garnished with chives.

    Ratings & Reviews:

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    Nutritional Facts for Grilled Pizzettas With Parmigiano, Prosciutto and Arugula and Wi

    Serving Size: 1 (260 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 945.5
     
    Calories from Fat 714
    75%
    Total Fat 79.3 g
    122%
    Saturated Fat 20.6 g
    103%
    Cholesterol 51.4 mg
    17%
    Sodium 1336.5 mg
    55%
    Total Carbohydrate 33.9 g
    11%
    Dietary Fiber 2.3 g
    9%
    Sugars 3.4 g
    13%
    Protein 26.5 g
    53%

    The following items or measurements are not included:

    prosciutto

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