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Grilled Pizzettas with Parmigiano, Prosciutto and Arugula and with Taleggio and Puttanesca (Anne Burrell) Recipe

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Grilled Pizzettas with Parmigiano, Prosciutto and Arugula and with Taleggio and Puttanesca (Anne Burrell)
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Ingredients
20
Count
Nutrition
998
Calories
Total time
35
Minutes
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Ingredients:

Directions:

  1. For the Chile Oil:
  2. In a small saucepan, bring chiles and oil to a simmer. Remove from heat and let peppers steep in oil at least 1 hour.
  3. To make the dough:
  4. 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. Let sit for 15 minutes. The top of the water will bubble and it will smell very yeasty, this is what you want.
  5. 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.
  6. 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.
  7. Preheat oven to 425 degrees F and preheat grill to medium-high heat.
  8. For the puttanesca topping:
  9. 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.
  10. Brush and oil grill to remove any crud and clean.
  11. 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.
  12. Top the Taleggio pizzas with the tomato mixture. 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. Cut pizzas into pieces and serve immediately garnished with chives.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 997.58 Kcal (4177 kJ)
Calories from fat 781.27 Kcal
% Daily Value*
Total Fat 86.81g 134%
Cholesterol 77.47mg 26%
Sodium 1544.8mg 64%
Potassium 214.86mg 5%
Total Carbs 25.99g 9%
Sugars 1.34g 5%
Dietary Fiber 1.63g 7%
Protein 28.93g 58%
Vitamin C 4.1mg 7%
Vitamin A 0.8mg 25%
Iron 0.5mg 3%
Calcium 225.5mg 23%
Amount Per 100 g
Calories 396.85 Kcal (1662 kJ)
Calories from fat 310.8 Kcal
% Daily Value*
Total Fat 34.53g 134%
Cholesterol 30.82mg 26%
Sodium 614.55mg 64%
Potassium 85.47mg 5%
Total Carbs 10.34g 9%
Sugars 0.53g 5%
Dietary Fiber 0.65g 7%
Protein 11.51g 58%
Vitamin C 1.6mg 7%
Vitamin A 0.3mg 25%
Iron 0.2mg 3%
Calcium 89.7mg 23%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 26.9
    Points
  • 28
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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