Pizza can be more than just a standby Friday night dinner, or something you throw in the oven for 'the kids' while you serve up something for the 'adults'.
With such an assortment of thin, healthier crusts on the market, it's easy to stay 'clean' and enjoy a favourite food that's gotten a bit of a bad rap. Just avoid piling on the fatty meats and lighten up the cheese load for a dinner that's perfect any night of the week.
Here's my current fav!
With such an assortment of thin, healthier crusts on the market, it's easy to stay 'clean' and enjoy a favourite food that's gotten a bit of a bad rap. Just avoid piling on the fatty meats and lighten up the cheese load for a dinner that's perfect any night of the week.
Here's my current fav!
Red Pear, Prosciutto and Rosemary with a honey drizzle
This is seriously so easy to make. I buy my crusts from a local Italian Market, they are thin, homemade and contain only like five, real ingredients and no perservatives!
First things first...you need some crispy prosciutto. 10-12 pieces. I cook them at 450 degrees on a foil lined baking sheet. 10 minutes to perfection. Remove from sheet and let them cool so you can crumble.
Reduce oven heat to 425 degrees.
I like a crispy crust, so I brush with a little olive oil and rub with garlic and pop in the oven just to firm it up a bit...maybe five minutes. If you like a softer crust skip the pre-cook...but still do the olive oil/garlic rub.
I chose red pears because they are pretty! They are best if they are quite soft. Slice them thin and arrange on the crust. Add crumbled prosciutto, some chopped fresh rosemary and of course your cheese. This is where you can really change up the flavour. I used Feta the first time I made this, then a Swiss Emmental the second time. A blue cheese would also be delicious. In all cases I mixed with some mozzarella so the cheese wasn't too over powering. A sprinkling of my fav Club House brand 'Parmesan and Herb' Seasoning and into the oven.
Cook until the edges start to brown and cheese bubbles. Remove from the oven and drizzle with organic amber honey! Delicious.
**NOTE**
This pairs perfectly with some Organic Greens and a robust dressing. Here's what I made!
1TBSP dijon mustard
1TBSP agave syrup or honey
3 TBSP red wine vinegar
1 garlic clove
juice of half a lemon
1/3 cup canola oil
Put everything in a bullet/blender...best if chilled for at least an hour...even better the next day.
I topped the greens with warm mushrooms onions and red peppers sauteed in white wine.
Enjoy.
Toby
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