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Pizza 2.0

June 26, 2017

I won't go into a rant about pizza. There's no doubt a time and a place to just pick up a hot-n-ready pizza. But sometimes it's time for something else. You know I'm not into using exact measurements in my cooking, but my "less is more" motto doesn't apply when it comes to cheese, especially when making a pizza. 

 

Peach - peaches (obviously), ricotta, mozzarella, peach vinaigrette, honey 

Before you're ready to make your pizza, throw a bag of peaches (I use frozen and they turn out great) onto a cookie sheet.  Drizzle Fustini's Peach Balsamic Vinegar over the peaches and pop into oven at 350 degrees. Keep an eye on them but 20 minutes is about right. They will have shrunken down a bit and get a sugary coating - delicious I know. 

 

We use Tiseo's pizza dough. Drizzle small amount of olive oil on the dough and spread with brush. Top with mozzarella, ricotta and peaches. I drizzle honey on the top for a little extra something. 

 

Prosciutto - Prosciutto, shallots, tomato sauce, mozzarella

Finely chop the prosciutto and shallots and sauté. Drizzle and brush olive oil on dough, brush on tomato sauce, add prosciutto, shallots and cheese. 

 

Read the instructions for whatever pizza dough you use for temperature and time.  Cook until cheese is melted and slightly browned.   

 

 

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