Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Mini Pizzas With Arugula, Peppers & Prosciutto Recipe
    Lost? Site Map

    Mini Pizzas With Arugula, Peppers & Prosciutto

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 14 mins

    2 hrs

    14 mins

    CIndytc's Note:

    Got this recipe out of Fine Cooking magazine...They look fabulous and want to save recipe....

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 12

    Yield:

    mini pi ...

    Units: US | Metric

    Directions:

    1. 1
      Lightly coat a large bowl with 1 teaspoons of the oil. Put the dough in the bowl, cover loosley, and let sit at room temperature until supple and relaxed. 45 minutes to an hour.
    2. 2
      Position racks in the top and bottom thirds of the oven and heat the oven to 475 degrees. 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.
    3. 3
      Lightly oil 2 baking sheets with the remaining 2 teaspoons oil Divide the dough into quarters. Divide each quarter into 3 equal parts; you'll have twelve 1 ounce pieces of dough. Shape each piece of dough into a 3 inch round and put on the baking sheets.
    4. 4
      Spread about 1 scant tablespoon of the sauce over each dough round, leaving a little border around the edge for the crust. Top each with a mound of arugula, then some strips of pepper & prociutto. Sprinkle the mozzarella and Parmigiano on top.
    5. 5
      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. Sprinkle with crushed pepper flakes if desired and serve.

    Ratings & Reviews:

    • on October 25, 2012

      55

      These were very good! For the crust, I used Beth's Pizza Crust and just rolled it thin into 3 misshapen pizzas. I also didn't really measure how many ingredients I put on them - just winged it. I did run out of roasted red peppers after the first (I didn't have much to start with), so I put some fresh basil on the remaining two! Thanks! Made for PAC Fall 2012

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Mini Pizzas With Arugula, Peppers & Prosciutto

    Serving Size: 1 (69 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 80.7
     
    Calories from Fat 49
    60%
    Total Fat 5.4 g
    8%
    Saturated Fat 2.4 g
    12%
    Cholesterol 13.3 mg
    4%
    Sodium 228.1 mg
    9%
    Total Carbohydrate 2.5 g
    0%
    Dietary Fiber 0.6 g
    2%
    Sugars 1.2 g
    5%
    Protein 5.7 g
    11%

    The following items or measurements are not included:

    pizza dough

    prosciutto di Parma

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites