Pizza with fontina prosciutto and arugula (recipe)

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Pizza with fontina prosciutto and arugula (recipe)
NamePizza with fontina prosciutto and arugula
IngredientsFontina Garlic clove Baby arugula Prosciutto Extra virgin olive oil Fresh ground black pepper
Cooktime (in hours)0.166666667
Preptime (in hours)0.166666667
Totaltime (in hours)0.333333334
Keto friendlinessKeto friendly
Calories680.2
Fat53.5
Protein45.2
Carbohydrate5.2
Fiber0.9
Net carbohydrates4.3
Sugar3.8
Saturated fat32.8
Cholesterol (mg)197.9
Sodium1380.6
Reviewaggregate


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Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Pizza with fontina prosciutto and arugula (recipe) is a keto friendly food item with net carbohydrates of about 4-5 per serving.

Recipe instructions

  1. Put a large heavy baking sheet (17 by 14 inches) on lowest rack of oven, then preheat oven to 500 8F
  2. Meanwhile, roll out dough on a lightly floured surface with a floured rolling pin, stretching corners with your hands to form a 16- by 13-inch rectangle. (Dough will be easier to roll out as it warms. Transfer to a large tray lined with sheet of parchment paper. Lightly prick dough all over with a fork, then slide dough (on parchment) from tray onto hot baking sheet. Bakeuntil top is puffed and pale golden in patches, 6 to 10 minutes. (Prick any large bubbles with a fork and flatten.
  3. While crust bakes, shred cheese in a food processor fitted with medium shredding disk (you should have 3 cups).
  4. Remove crust from oven and brush all over with crushed garlic, then sprinkle evenly with cheese. Bakepizza until edge of crust is deep golden and cheese is bubbling and golden in patches, 8 to 10 minutes.
  5. Remove from oven, then scatter arugula over pizza and drape prosciutto over arugula. Drizzle with oil and coarsely grind pepper to taste. Serve immediately.

    Food tags
    Greens, Vegetable, European,, Inexpensive



Keto-meter rating
Keto meter five.png

Time:
Prep Time in Hours and Mins:20M

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Contributors: Prab R. Tumpati, MD