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USA
12
AFTER SALES SUPPORT
White Pizza with Prosciutto, Arugula and Tomatoes
Makes one 12-inch pizza (8 servings)
pizza dough
1 tablespoon extra virgin olive oil
1 – 1 ½ ounces (about 4 to 6 slices) prosciutto, halved
3 medium garlic cloves, finely chopped, divided
1 cup halved grape tomatoes
Preheat the Chefman® 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 finish 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.
Nutritional information per muffin:
Calories 160 (30% from fat) • Carbohydrates 19g • Protein 10g • Fat 6g •
Saturated Fat 3g • Cholesterol 20mg • Sodium 400mg • Calcium 167mg • Fiber 2g
Recipes
2 cups packed arugula
1½ cups ricotta
cup grated Parmesan (about 2 ounces)
pinch sea or kosher salt
teaspoons freshly ground black pepper
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