Wednesday, September 25, 2013

Prosciutto Arugula Pizza with Fontina and Truffle Oil

Three of my favorite things on a Friday night are a pizza stone, cheese, and truffle oil…and a nice glass of red wine (OK so 4 things)! So when I stumbled across this beauty, it just topped my Friday night. I also love that this recipe has just a few quality ingredients. The prosciutto was salty, the Fontina was buttery and nutty, and the wilted peppery arugula melts in your mouth. If you don’t have a pizza stone, go out and buy one pronto. It’s the best gift I received from my wedding registry a few years ago and we use it on a weekly basis. It’s also great for reheating leftovers, gets it nice and crispy, and it’s so easy to clean.

Also, instead of using diced prosciutto and sautéing prior with onions, you could simply add slices of prosciutto on top of the pizza after the cheese melts, there’s variations to this pizza online, so be creative, whatever makes your mouth happy… Happy Friday!

Prosciutto Arugula Pizza with Fontina and Truffle Oil on Whole Wheat Pizza Dough

  • 1 ball pizza dough, store-bought or homemade
  • 1 tablespoon Extra Virgin olive oil
  • 1 cup grated Fontina cheese
  • Package of diced prosciutto
  • ½ cup of diced yellow onion
  • A couple handfuls arugula
  • Truffle Oil
  1. Set the oven to 425 degrees
  2. Roll out the pizza dough and prepare it on a pizza stone. 
  3. Brush the dough with EVOO and some garlic and Italian seasoning (use any other seasons you like too!)
  4. Pre-bake the crust for 10 minutes-this will get it nice and crispy and strong enough to hold all the deliciousness that’s about to take over the dough
  5. In a sauté pan on stove, caramelize onions and diced prosciutto in ½ TB of EVOO. Once browned, remove from heat and set aside
  6. Remove pizza from oven and top with Fontina cheese, onion, and prosciutto and brush some more garlic/olive oil mixture on the crust. Return to the oven until melted (about 5-7 minutes) and the crust is golden
  7. Once out of the oven, and pizza is cooling, toss some arugula on top and drizzle with truffle oil. Cover warm pizza with arugula and let wilt for a few minutes and then enjoy this yummy pizza!

Grilled Pesto Shrimp Skewers with Tomato Avocado Salsa and Brown Rice

As you know, I love Basil, especially in a pesto. This is a two part recipe and easy enough to make on a weeknight either on your grill or a grill pan on your stove top! First make the salsa, it's a little bit of chopping, so get that out of the way first so  you're ready to go...

Tomato Avocado Salsa
  • 3 Vine Ripened Tomatoes, diced
  • ½ small red onion, diced
  • ½ avocado, diced
  • Basil, chopped
  • Italian Seasoning
  • Garlic Seasoning
  • Salt and Pepper
  • ½ TB EVOO

  1. Dice the tomatoes, onion and avocado and place in a medium bowl.
  2. Add basil, garlic seasoning, salt and pepper, EVOO. Stir together and set aside in the fride.

Grilled Pesto Shrimp 
  • 6-8 oz. Basil Pesto (packaged or homemade) *I used Wegman’s pesto from the Olive Bar
  • 1 lb fresh medium shrimp, peeled and deveined
  • kosher salt and fresh pepper to taste
  • garlic seasoning
  • 6 wooden skewers

  1. Combine raw shrimp with pesto and seasoning in a bowl, and marinate a few hours in the fridge. Soak wooden skewers in water at least 20 minutes. Once marinated and ready to grill, thread the shrimp onto 6 skewers (about 5 shrimp per skewer) 
  2. Heat an indoor grill pan (or outside grill, I don’t have one yet at my casa so indoor for me!) over medium-low heat until hot. Be sure the grates are clean and spray lightly with PAM. 
  3. Place the shrimp on the hot grill and cook until shrimp turns pink on the bottom, about 3-4 minutes; turn and continue cooking until shrimp is opaque and cooked through, about 3-4 minutes.
  4. Serve with tomato avocado salsa and rice on the side, enjoy!

Servings: 7  Serving Size: 1 skewer • WW Points+: 5 pts
Calories: 180 • Fat: 8.4 g • Protein: 25.3 g • Carb: 0.4 g • Fiber: 0.2 g • Sugar: 0 g
Sodium: 292 mg (without salt)

Source: original recipe adapted from