Chicken, Arugula, and Prosciutto Pizza

Name: Chicken, Arugula, and Prosciutto Pizza
Prep time: 38 min
Cook time: 38 min
Total time: 38 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 355 milliliters arugula; 1 teaspoons freshly ground black pepper; 340 grams chicken breast cutlets; 1 teaspoons crushed red pepper; 177 milliliters ounces shredded fontina cheese (about; 2 Tbsps thinly vertically sliced fresh garlic; 0 teaspoons kosher salt; 1 teaspoon fresh lemon juice; 1 Tbsp extra-virgin olive oil; 1 teaspoon extra-virgin olive oil; 28 grams thinly sliced prosciutto; 340 grams refrigerated fresh pizza dough; 2 Tbsps yellow cornmeal

You can never have too many main course recipes, so give Chicken, Arugula, and Prosciutto Pizzan a try. One serving contains 334 calories, 22g of protein, and 14g of fat. This recipe serves 6. This recipe covers 11% of your daily requirements of vitamins and minerals. Head to the store and pick up fontina cheese, cornmeal, kosher salt, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes approximately 38 minutes. This recipe is typical of Mediterranean cuisine.

Instructions

Place a pizza stone or heavy baking sheet in oven. Preheat oven to 450 (keep pizza stone or baking sheet in oven as it preheats).

Equipment you will use

Baking Sheet

Pizza Stone

Oven

Sprinkle both sides of chicken evenly with black pepper and 1/8 teaspoon kosher salt.

Ingredients you will need

Black Pepper

Kosher Salt

Whole Chicken

Heat a grill pan over medium-high heat. Coat pan with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Grill Pan

Frying Pan

Add chicken to pan; saut 3 minutes on each side or until chicken is done.

Ingredients you will need

Whole Chicken

Equipment you will use

Frying Pan

Let chicken stand 10 minutes, and slice thinly against the grain.

Ingredients you will need

Whole Chicken

Grains

Roll dough into a 14 x 9-inch rectangle (or a 14-inch circle) on a lightly floured surface; pierce dough with a fork. Carefully remove pizza stone from oven.

Ingredients you will need

Dough

Roll

Equipment you will use

Pizza Stone

Oven

Sprinkle cornmeal over pizza stone; place dough on pizza stone.

Ingredients you will need

Cornmeal

Dough

Equipment you will use

Pizza Stone

Combine 1 tablespoon olive oil and garlic in a skillet over medium-low heat; cook 2 minutes or just until fragrant, stirring constantly (do not brown garlic).

Ingredients you will need

Olive Oil

Garlic

Equipment you will use

Frying Pan

Brush uncooked pizza dough with garlic-oil mixture; sprinkle dough evenly with fontina cheese and crushed red pepper, leaving a 1/2-inch border.

Ingredients you will need

Red Pepper Flakes

Fontina Cheese

Dough

Garlic

Cooking Oil

Bake at 450 for 4 minutes or until cheese melts. Carefully remove partially cooked crust from oven; arrange chicken on crust, leaving a 1/2-inch border.

Ingredients you will need

Whole Chicken

Cheese

Crust

Equipment you will use

Oven

Bake an additional 5 minutes or until crust is golden and crisp.

Ingredients you will need

Crust

Equipment you will use

Oven

Place arugula in a medium bowl; drizzle with 1 teaspoon olive oil and lemon juice.

Ingredients you will need

Lemon Juice

Olive Oil

Arugula

Equipment you will use

Bowl

Sprinkle with 1/8 teaspoon kosher salt. Toss. Arrange prosciutto evenly over pizza; top with arugula mixture. Slice pizza.

Ingredients you will need

Kosher Salt

Prosciutto

Arugula

Serve immediately.

Equipment

Ingredients

Servings:

355milliliters

arugula 1teaspoons

freshly ground black pepper 340grams

chicken breast cutlets 1teaspoons

crushed red pepper 177milliliters

ounces shredded fontina cheese (about 2Tbsps

thinly vertically sliced fresh garlic 0teaspoons

kosher salt 1teaspoon

fresh lemon juice 1Tbsp

extra-virgin olive oil 1teaspoon

extra-virgin olive oil 28grams

thinly sliced prosciutto 340grams

refrigerated fresh pizza dough 2Tbsps

yellow cornmeal

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Casan Emma Chianti Classico with a 4.8 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.