The pizza recipe that I’m going to share with you today is truly a blend of international flavors, you might say.
We’ll be using a few choice ingredients to create a pizza taste that’s really unique and bursting with flavor.
First, let’s take a look at a few of the unique ingredients that we’ll be using to create this wonderful and delightful blend that’s bursting with flavor.
Arugula is an aromatic salad green that’s used in a variety of elegant dihes. It is also known as rocket, roquette, rugula and rucola, and is popular in many Italian cuisines.
Like most salad greens, Arugula is very low in calories and is high in vitamins A and C. A 1/2 cup serving is two calories. That’s good news if you’re watching the calorie count but still want to taste the flavor of a unique pizza combination!
History and Lore
In Roman times Arugula was grown for both it’s leaves and the seed. The seed was used for flavoring oils among other things. Another interesting note is this, Rocket or Arugula seed has been used as an ingredient in aphrodisiac concoctions dating back to the first century, AD. (Cambridge World History of Food). This has been around for a very long time.
Part of a typical Roman meal was to offer a salad of greens, frequently Arugula ( spelled Arugola), romaine, chicory, mallow and lavender and seasoned with a “cheese sauce for lettuce” for all to enjoy.
Prosciutto is the Italian word for “ham,” although most consumers outside of Italy associate prosciutto with a specific type of cure for ham. To make prosciutto, ham is salted and then air dried for a period of up to two years. After curing, prosciutto is sliced into paper thin pieces which are usually slightly transparent and faily light. It is typically eaten uncooked, on charcuterie plates, wrapped around fruit and vegetables, or in salads. In some cases, prosciutto may be lightly cooked, as is the case when it is tossed with pasta or in our case as we will use it to provide a distinct flavor for our pizza today.
To make prosciutto, high quality cuts of meat are selected and allowed to drain in a cool place for approximately 24 hours. After resting, the meat is carefully washed and trimmed. Next, the meat is rubbed with sea salt, and spices in some regions of Italy. The salted meat can sit for up to two months, periodically re-rubbed and turned. After salt-curing, the meat is washed to remove the access salt, and hung in a cool breezy place to cure. A brief cure may last only a few months, but traditional prosciutto is cured for up to two years.
Let’s pull together these fantastic ingredients for our pizza.
Arugula And Prosciutto Tortilla Pizzas Recipe
* 2/3 cup diced prosciutto
* 1 medium red onion — chopped fine
* 1/4 cup olive oil
* 2 bunches arugula, coarse stems discarded, washed well, spun dry, and chopped
* 4 (8 1/2-inch) flour tortillas
* 2/3 cup parmesan cheese — freshly grated
Preheat oven to 400°F.
In a medium heavy skillet cook prosciutto and onion in oil over moderate heat, stirring, until onion is softened. Remove skillet from heat and stir in arugula and salt and pepper to taste.
Arrange flour tortillas on 2 baking sheets and top with arugula mixture and Parmesan.
Bake pizzas on upper and lower racks of oven, switching positions of baking sheets halfway through baking, until edges are golden, about 10 minutes.
By this time your family should be lined up in the kitchen ready to offer their services as professional tasters. Enjoy this fantastic pizza.
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