Grilled Pizzettas with Parmigiano, Prosciutto and Arugula and with Taleggio and Puttanesca

Name: Grilled Pizzettas with Parmigiano, Prosciutto and Arugula and with Taleggio and Puttanesca
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 473 milliliters baby arugula; 2 Tbsps capers; 5 to 6 Fresno chile peppers, roughly chopped; 6 servings Chili-infused oil, for garnish; 6 servings Chopped chives, for garnish; 2 teaspoons dry yeast; 355 milliliters all-purpose flour; 355 milliliters extra-virgin olive oil; 2 Tbsps extra-virgin olive oil; 6 servings Extra-virgin olive oil; 59 milliliters pitted gaeta olives, sliced; 227 grams Parmigiano-Reggiano, shaved thin; 2 plum tomatoes, diced; 113 grams prosciutto, sliced thin; 1 pinch Pinch red pepper flakes; 1 teaspoons salt; 6 servings Salt; 1 teaspoons sugar; 227 grams Taleggio cheese, rind removed and chopped; 118 milliliters warm tap water

The recipe Grilled Pizzettas with Parmigiano, Prosciutto and Arugulan and with Taleggio and Puttanesca could satisfy your Mediterranean craving in approximately 35 minutes. For $5.05 per serving, you get a main course that serves 6. One portion of this dish contains about 28g of protein, 66g of fat, and a total of 826 calories. It will be a hit at your The Fourth Of July event. Head to the store and pick up baby arugula, salt, parmigiano-reggiano, and a few other things to make it today. To use up the dry yeast you could follow this main course with the Orange Cardamom Gluten Free Yeast Raised Cake as a dessert.

Instructions

Watch how to make this recipe.

In a small saucepan, bring chiles and oil to a simmer.

Ingredients you will need

Chili Pepper

Cooking Oil

Equipment you will use

Sauce Pan

Remove from heat and let peppers steep in oil at least 1 hour.

Ingredients you will need

Peppers

Cooking Oil

In a small bowl add the warm (this activates the yeast. If the water is too hot the yeast will die and if the water is too cold the yeast will not activate) tap water add the dry yeast and the sugar and stir to combine.

Ingredients you will need

Yeast

Sugar

Water

Equipment you will use

Bowl

Let sit for 15 minutes. The top of the water will bubble and it will smell very yeasty, this is what you want.

Ingredients you will need

Water

In a large mixing bowl, combine the flour and the salt. Make a well in the center of the flour and add the olive oil and the yeast/water mixture. Using a fork gradually stir the flour into the yeast/water mix. Once most of the flour has combined, turn the dough out to a smooth clean work surface and use your hands to knead the dough to a smooth consistency.

Ingredients you will need

Olive Oil

Dough

All Purpose Flour

Water

Yeast

Salt

Equipment you will use

Mixing Bowl

Return the dough to the mixing bowl, cover with plastic wrap and set in a warm place for at least 1 hour or until the dough has doubled in size.

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

Mixing Bowl

Preheat oven to 425 degrees F and preheat grill to medium-high heat.

Equipment you will use

Grill

Oven

In a small bowl, mix together the tomatoes, olives, capers, red pepper flakes and season with salt and a drizzle of olive oil, set aside.

Ingredients you will need

Red Pepper Flakes

Olive Oil

Tomato

Capers

Olives

Salt

Equipment you will use

Bowl

Brush and oil grill to remove any crud and clean.

Ingredients you will need

Cooking Oil

Equipment you will use

Grill

Portion the dough into golf ball size rounds. Using a rolling pin, roll each dough into a rectangle, I like irregular shapes. If not using the dough right away, wrap each 1 in plastic wrap and reserve until ready to use. If using the dough right away grill each dough on both sides so there are grill marks and the dough is stiff and crisp. Top some of the dough with shaved Parmigiano and the other with Taleggio.

Ingredients you will need

Parmigiano Reggiano

Taleggio Cheese

Dough

Roll

Wrap

Equipment you will use

Plastic Wrap

Rolling Pin

Grill

Top the Taleggio pizzas with the tomato mixture.

Ingredients you will need

Taleggio Cheese

Tomato

Place pizzas in oven until cheese melts, about 3 to 4 minutes. Immediately when the Parmesan pizzas come out of the oven, arrange prosciutto slices on top and then top with the arugula and drizzle with spicy chile oil.

Ingredients you will need

Prosciutto