11
12
MODEL: NH25-6-SS
MODEL: NH25-6-SS
White Pizza with Prosciutto, Arugula and Tomatoes
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 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
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
2 cups packed arugula
1
½
cups ricotta
1 cup grated Parmesan (about 2 ounces)
pinch sea or kosher salt
teaspoons freshly ground black pepper
Pate Sucree
Makes two 9-inch single-crust tarts.
2 cups unbleached, all-purpose flour
2 tablespoons granulated sugar
teaspoon table salt
cup unsalted butter, room temperature
2 large egg yolks
1 tablespoons ice water
teaspoon pure vanilla extract
Place flour, sugar and salt in a Food Processor fitted with the chopping blade.
Process for 10 seconds. Add butter to work bowl and process until combined.
With the machine running, add the yolks, one at a time, and process until
incorporated. Add the water and vanilla; pulse 3 to 5 times until combined.
Form dough into two flat discs. Wrap in plastic and refrigerate until ready to
use.
Nutritional information per muffin:
Calories 70 (58% from fat) • Carbohydrates 6g • Protein 1g • Fat 5g •
Saturated Fat 3g • Cholesterol 25mg • Sodium 35mg • Calcium 1mg • Fiber 0g
Recipes
