Grilled Pizzettas with Parmigiano Prosciutto and Arugula and with Taleggio and Puttanesca

Ingredients

• 5 to 6 Fresno chile peppers, roughly chopped
• 1 1/2 cups extra-virgin olive oil
• 1/2 cup warm tap water
• 1 1/2 teaspoons dry yeast
• 1/2 teaspoon sugar
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 2 tablespoons extra-virgin olive oil
• 1/2 pound Parmigiano-Reggiano, shaved thin
• 1/2-pound Taleggio cheese, rind removed and chopped
• 1/4 pound prosciutto, sliced thin
• 2 cups baby arugula
• 2 plum tomatoes, diced
• 1/4 cup pitted gaeta olives, sliced
• 2 tablespoons capers
• Pinch red pepper flakes
• Salt
• Extra-virgin olive oil
• Chili-infused oil, for garnish
• Chopped chives, for garnish

AI Assistance 

Ask AI

Personal Notes 

Save Notes

Personal Tags 

Save Tag