Mini Pizzas With Arugula, Peppers & Prosciutto

Name: Mini Pizzas With Arugula, Peppers & Prosciutto
Prep time: 2 h
Cook time: 14 min
Total time: 2 h 14 min
Yield: 12 mini pizzas, 12 serving(s)
Ingredients: 24.64 ml extra virgin olive oil; 340.19 g pizza dough; 411.06 g can whole tomatoes, drained; 4.92 ml dried oregano; 1 large garlic clove, chopped; kosher salt & freshley ground black pepper; 473.18 ml lightly packed arugula, chopped; 118.29 ml roasted red pepper, thinly sliced (rinsed if jarred); 14.17 g thinly sliced prosciutto di Parma, cut into thin strips (about 1/2 cup); 236.59 ml grated part-skim mozzarella cheese; 59.14 ml freshly grated parmigiano-reggiano cheese; crushed red pepper flakes (optional)

Submitted by CIndytc

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

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Ready In:: 2hrs 14mins
Ingredients:: 12
Yields:: 12 mini pizzas
Serves:: 12

ingredients

24.64 ml extra virgin olive oil
340.19 g pizza dough
411.06 g can whole tomatoes, drained
4.92 ml dried oregano
1 large garlic clove, chopped
kosher salt & freshley ground black pepper
473.18 ml lightly packed arugula, chopped
118.29 ml roasted red pepper, thinly sliced (rinsed if jarred)
14.17 g thinly sliced prosciutto di Parma, cut into thin strips (about 1/2 cup)
236.59 ml grated part-skim mozzarella cheese
59.14 ml freshly grated parmigiano-reggiano cheese
crushed red pepper flakes (optional)

directions

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.
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.
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.
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.
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.

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Reviews

These were very good! For the crust, I used Recipe #13546 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

sjkotylak