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11
MODEL: NH25-6-SS
Makes one 12-inch pizza (8 servings)
Preheat the New House Kitchen™ Countertop Convection Oven to 425°F on
the bake setting with the rack in the lower position.
Roll out dough into a 12-inch circle.* Brush the outer edge of the dough with
olive oil. Bake in preheated oven for about 6 to 8 minutes, or until dough is
lightly golden.
While dough is baking, preheat a medium skillet over medium-high heat.
Add the prosciutto. Sauté until crisp; remove and reserve.
Add 2 of the garlic cloves to the hot pan. Sauté until fragrant, and then add
the tomatoes. When tomatoes just begin to soften, stir in the arugula, about
cup at a time. Cook until the arugula is wilted; remove and reserve.
In a medium-sized bowl, mix the ricotta, Parmesan, remaining garlic, salt and
pepper until well combined. Reserve.
Spread the ricotta mixture evenly over the par-baked pizza dough. Top the
ricotta with the arugula mixture and then nish with the prosciutto. Bake
pizza in preheated oven for about 10 to 12 minutes, or until the dough is nicely
browned and the cheese is bubbling on top. Remove the pizza from the oven.
Cut into slices and serve immediately.
*Using a pizza mesh makes forming the perfect pizza much easier. If you have
one, it is advisable to spray it with nonstick cooking spray before stretching
dough.
Calories 160 (30% from fat) • Carbohydrates 19g • Protein 10g • Fat 6g •
Saturated Fat 3g • Cholesterol 20mg • Sodium 400mg • Calcium 167mg •
Fiber 2g
pizza dough
1 tablespoon extra virgin olive oil
1 – 1 ½ ounces (about 4 to 6 slices)
prosciutto, halved
3 medium garlic cloves,
nely chopped, divided
1 cup halved grape tomatoes
2 cups packed arugula
1½ cups ricotta
1 cup grated Parmesan (about 2 ounces)
pinch sea or kosher salt
teaspoons freshly ground black pepper
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