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How To make Herbed Chevre, Fontina and Prosciutto Pizza
Servings: 1 Whole wheat pizza dough (rec -ipe); or basic dough 1 tb Olive oil; plus additional
-for pan Cornmeal for pan; optional 4 oz Chevre in herbed oil; drain
-ed but oil reserved, Cut into 1/2-inch dice (abou -t 1/4 cup) *see note 1 Tomato; ripe, seeded, cut i
-nto 1/2-inch dice (about 3/4 cup) 1/4 c Red onion; thinly sliced
1 oz Prosciutto; thinly sliced,
-each slice cut into 3 Equal pieces 1 ts Marjoram; fresh, chopped
1/2 ts Rosemary; fresh, chopped
Coarse salt Freshly ground pepper 1/2 c Fontina cheese; grated
Note: *Chevre in Herbed Oil is available, in bulk, in some specialty food stores. If it is not available, plain chevre can be substituted. Increase the amount of herbs in the recipe to taste, and drizzle 2 tablespoons olive oil over pizza in Step 4. 1. Prepare Whole Wheat Pizza Dough through Step 3. 2. Heat oven to 500F. Oil a 12-inch pizza pan as necessary for type of pan (see note in Five Cheese Pizza about types of pans); sprinkle with cornmeal if desired. 3. Complete Whole Wheat Pizza Dough. 4. Place dough in prepared pan; brush surface with 1 Tablespoon olive oil. Scatter chevre, tomato, onion and prosciutto over dough, leaving a 3/4-inch border; sprinkle with marjoram, rosemary and salt and pepper to taste. Sprinkle Fontina over herbs; drizzle 2 Tablespoons of the reserved herbed oil over all. Bake until crust is golden brown, 15 to 18 minutes. Serve immediately. Makes One 12-inch Pizza. Cuisine Magazine, November, 1984.
How To make Herbed Chevre, Fontina and Prosciutto Pizza's Videos
Best juicy and tender chicken breast recipe in the world | Chicken rolls with cheese and herbs
Best juicy and tender chicken breast recipe in the world | Chicken rolls with cheese and herbs
Chicken rolls are a dish made with chicken breasts seasoned with salt and pepper, stuffed with cheese and herbs. This is the best chicken I have ever eaten. It's so tender and juicy that it just melts in your mouth - perfect for a quick lunch or dinner.
Attention! We have added subtitles to the videos in your language for your convenience.
Ingredients:
2 boneless chicken breasts
½ tsp salt
½ tsp black pepper
½ tsp paprika
Ingredients for sauce:
2 tbsp mayonnaise
1 tsp mustard
Filling ingredients:
150 grams of cheese
2 garlic cloves
bunch of dill or parsley
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Thanks for watching and Bon Appétit!
Prosciutto and Arugula Pizza: Easiest BBQ Pizza Recipe Ever
Prosciutto and Arugula Pizza: Easiest BBQ Pizza Recipe Ever
This is most incredible, easiest barbecue pizza ever, and it’s made right on the grill!
This is a perfect weeknight dinner for your family or impress your friends for a backyard dinner party.
This particular recipe requires only 5 ingredients plus an additional optional ingredient that will take it to the next level in grilled pizza.
I cover the three keys to success in making any BBQ pizza as well as different ideas on how you can change up the recipe.
You can use either store bought pizza dough or handmade pizza dough for this recipe just make sure you let it relax at room temperature. Either way it will be delicious.
Let me know how it feels when you throw that dough right on the grill. I bet you will feel like a total backyard BBQ badass. :) Please comment below and let me know!
FULL RECIPE:
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Creamy Mushrooms Bruschetta. EASY RECIPE
Toasted and crunchy bread (bruschetta) is topped creamy mushrooms and gooey mozzarella. Serve this Italian appetizer paired with a glass of Prosecco.
Get the recipe in English here:
Receta en Español aquí:
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Music: Awake by Emmit Fenn
#mushroomsbruschettarecipe #creamymushroomsbruschetta #bruschettarecipewithmozzarella
Mac & Cheese | Basics with Babish
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This week on Basics, I'm showing you a few different ways to make mac and cheese: the comfort food you just need sometimes.
Recipe:
Music by Chillhop:
Blue Wednesday - '90s Kid, Murmuration (feat. Shopan)
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Turn shop bought Ravioli into something AMAZING!
Upgrade that store-bought ravioli to something you'd get at a restaurant with this rich and creamy tomato ravioli sauce with spinach and parmesan. You can get it on the table in 15 minutes, and best of all, you can make it all in one pan.
This is perfect comfort food for busy weeknights!
Free printable recipe is available on our site:
Ingredients:
▢1 tbsp olive oil
▢1 onion - finely diced
▢2 cloves garlic - peeled and minced
▢500 g (1.1lb) fresh ravioli - (use your favourite flavour)
▢1 red bell pepper - sliced
▢½ tsp Italian herbs
▢½ tsp chilli flakes (red pepper flakes)
▢½ tsp black pepper
▢a pinch salt
▢1 tbsp tomato puree (paste if you're in the US)
▢90 ml (⅓ cup) white wine
▢100 g (3 ½ oz) roasted cherry tomato halves - (you can buy these from the deli counter)
▢120 ml (½ cup) chicken stock
▢90 ml (⅓ cup) double (heavy) cream
▢90 g (3 packed cups) baby spinach
▢50 g (½ cup) parmesan - grated
▢1 tbsp fresh parsley - finely chopped
Instructions:
1. Add the 1 tbsp of olive oil to a large frying pan (or skillet) and heat over a medium heat, then add in the finely diced onion and cook for 4-5 minutes until the onion starts to soften.
2. Add in the minced garlic and cook for another 30 seconds stirring continuously.
3. Now add in the ravioli and the sliced red bell pepper and cook for another minute, stirring a few times.
4. Add in the Italian herbs, chilli flakes, black pepper and a pinch of salt, give it a stir then add in the tomato puree and wine, stir again, and cook for another minute to reduce the wine down slightly.
5. Add in the roasted tomatoes, chicken stock and cream. Stir everything together and bring up to a simmer. Allow to simmer for 5-6 minutes, until the centre of the ravioli is piping hot (you can open one up to check this).
6. Add in the spinach and parmesan and cook for a minute to allow the cheese to melt and the spinach to wilt.
7. Sprinkle with fresh parsley and serve.
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Vito's Prosciutto Pizza with Fresh Arugula: The Forno Bravo Expo
When we last watched Vito Romani, owner of Stella's Pizza Pie, he made us his version of a Hawaiian pizza and it was pretty awesome - link below. This time around he shows us take on a prosciutto pizza with fresh arugula. As you will see, I was blown away by the flavor and aromatics of Vito's infused garlic oil, which he used on both the pizza and as part of the dressing for the arugula. A good reminder, I think, of how much of our gustatory pleasure is derived through the olfactory system -- I've been told by wine experts, who seem to know about such things, that about 80% of what we experience as flavor is determined through the nose, not the tongue. Even now, months after filming this segment at the Forno Bravo Oven Expo, I can almost re-experience the joy of that warm garlic oil wafting off this delicious pizza -- it's deeply embedded in my taste memory hall of fame. See if the vicarious thrill extends to you as you watch. If only we had Smellovision -- you'd be hooked for life....
Learn more about Vito's journey in our blog post on PizzaQuest.com.
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