Prosciutto, Asiago & Bitter Greens Pizz’alad
If you want to add more pescatarian recipes to your collection, Prosciutto, Asiago & Bitter Greens Pizz’alad might be a recipe you should try. For $2.14 per serving, you get a main course that serves 3. One portion of this dish contains approximately 17g of protein, 23g of fat, and a total of 546 calories. 253 people have made this recipe and would make it again. From preparation to the plate, this recipe takes roughly 2 hours and 5 minutes. It is brought to you by Eating Well. Head to the store and pick up sherry vinegar, greens, water, and a few other things to make it today. Overall, this recipe earns a solid spoonacular score of 71%. If you like this recipe, take a look at these similar recipes: Margherita Pizz’alad, Loaded Garden Pizz’alad, and Vietnamese Mango & Chicken Pizz’alad.
Servings: 3
Preparation duration: 65 minutes
Cooking duration: 60 minutes
Ingredients:
1/2 teaspoon anchovy paste or 1/2 teaspoon minced anchovy fillet
1/3 cup shredded Asiago cheese
1 1/4 cups bread flour or all-purpose flour
2 cloves garlic, minced
4 cups thinly sliced bitter greens, such as radicchio and/or escarole
3 tablespoons extra-virgin olive oil, divided
4 slices prosciutto, cut into strips
1/2 teaspoon salt
2 tablespoons sherry vinegar
1 teaspoon sugar
2/3 cup lukewarm water
3/4 cup white whole-wheat flour (see Tips) or all-purpose flour
1 teaspoon instant or RapidRise yeast
Equipment:
food processor
bowl
kitchen towels
pizza stone
oven
grill
baking sheet
whisk
cutting board
Cooking instruction summary:
To prepare pizza dough: Stir water, yeast and sugar in a large bowl; let stand until the yeast has dissolved, about 5 minutes. Stir in bread flour (or all-purpose flour), whole-wheat flour (or all-purpose flour) and salt until the dough begins to come together.Turn the dough out onto a lightly floured work surface. Knead until smooth and elastic, about 10 minutes. (Alternatively, mix the dough in a food processor. Process until it forms a ball, then process for 1 minute to knead.) Place the dough in an oiled bowl and turn to coat.Cover the bowl with a clean kitchen towel; set aside in a warm, draft-free place until the dough has nearly doubled in size, about 1 hour.To bake pizza and prepare topping & salad: Position rack in lower third of oven, place a pizza stone on the rack and preheat oven to 500F. Let the stone heat at 500 for 20 minutes. Want to grill your pizza instead? See Tips below.Roll pizza dough on a lightly floured surface into a 12- to 14-inch circle (depending on the size of your stone). Transfer to a lightly floured pizza peel (or inverted baking sheet).Combine garlic and 1 tablespoon oil in a small bowl and brush the dough with it. Sprinkle with prosciutto. Slide the pizza onto the hot stone. Bake until golden and crispy, 8 to 10 minutes.Meanwhile, whisk vinegar, anchovy and the remaining 2 tablespoons oil in a large bowl. Add greens and Asiago; toss to coat.When the pizza is done, transfer to a large cutting board and let cool for 5 minutes. Mound the salad in the middle and serve immediately.
Step by step:
1. To prepare pizza dough: Stir water, yeast and sugar in a large bowl; let stand until the yeast has dissolved, about 5 minutes. Stir in bread flour (or all-purpose flour), whole-wheat flour (or all-purpose flour) and salt until the dough begins to come together.Turn the dough out onto a lightly floured work surface. Knead until smooth and elastic, about 10 minutes. (Alternatively, mix the dough in a food processor. Process until it forms a ball, then process for 1 minute to knead.)
2. Place the dough in an oiled bowl and turn to coat.Cover the bowl with a clean kitchen towel; set aside in a warm, draft-free place until the dough has nearly doubled in size, about 1 hour.To bake pizza and prepare topping & salad: Position rack in lower third of oven, place a pizza stone on the rack and preheat oven to 500F.
3. Let the stone heat at 500 for 20 minutes. Want to grill your pizza instead? See Tips below.
4. Roll pizza dough on a lightly floured surface into a 12- to 14-inch circle (depending on the size of your stone).
5. Transfer to a lightly floured pizza peel (or inverted baking sheet).
6. Combine garlic and 1 tablespoon oil in a small bowl and brush the dough with it. Sprinkle with prosciutto. Slide the pizza onto the hot stone.
7. Bake until golden and crispy, 8 to 10 minutes.Meanwhile, whisk vinegar, anchovy and the remaining 2 tablespoons oil in a large bowl.
8. Add greens and Asiago; toss to coat.When the pizza is done, transfer to a large cutting board and let cool for 5 minutes. Mound the salad in the middle and serve immediately.
Nutrition Information:
covered percent of daily need
