How about a Nectarine and Prosciutto Pizza, from the July/August 2008 issue of Eating Well Magazine? Doesn’t that sound amazing? I really like prosciutto with peaches too, so feel free to substitute. For more variations and oven-baking directions, visit the link above.
Nectarine and Prosciutto Pizza
3/4 cup shredded provolone cheese
1/4 cup crumbled blue cheese
Yellow cornmeal for dusting
1 pound Easy Whole-Wheat Pizza Dough or other prepared dough
3 tablespoons prepared basil pesto
1/2 cup thinly sliced prosciutto (about 2 ounces)
1 large ripe nectarine or peach or 2 fresh apricots, pitted and thinly sliced
1 tablespoon aged balsamic vinegar
1/4 teaspoon freshly ground pepper
1. Preheat grill to low. (For charcoal grilling or an oven variation, see below.)
2. Mix provolone and blue cheese in a medium bowl; set aside.
3. Sprinkle cornmeal onto a pizza peel or large baking sheet. Roll out the dough (see To Roll Out Pizza Dough, below) and transfer it to the prepared peel or baking sheet, making sure the underside of the dough is completely coated with cornmeal.
4. Slide the crust onto the grill rack; close the lid. Cook until lightly browned, 3 to 4 minutes.
5. Using a large spatula, flip the crust. Spread pesto on the crust, leaving a 1-inch border. Quickly sprinkle three-fourths of the cheese mixture on top. Top with prosciutto slices, fruit and the remaining cheese.
6. Close the lid again and grill until the cheese has melted and the bottom of the crust has browned, about 8 minutes.
7. Drizzle balsamic vinegar over the pizza and season with pepper just before slicing and serving.
Time to make: 35 minutes
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