PROSCIUTTO AND PEAR GRILLED FLATBREAD
Provided by Anne Burrell
Time 35m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F.
- Heat a grill pan over medium-high heat and brush with olive oil.
- Meanwhile, roll out the pizza dough 1/4- to 1/2-inch-thick on a lightly floured surface into the desired shape; for a flatbread I like an elongated oval to fit my grill pan. Place the dough on the grill pan and cook until crusty grill marks appear, about 3 minutes. Flip and grill the other side.
- Top the grilled side with a brushing of olive oil, the sliced pears and fontina cheese, arranging everything in a flat even layer. When the crust is heated through and not doughy, and grill marks appear, remove the flatbread to a sheet pan and place in the oven. Bake until the cheese is melted and the pears are heated through, 5 to 7 minutes.
- Meanwhile, add the arugula to a medium bowl, then drizzle with the lemon juice and some olive oil to lightly coat . Season with a small pinch of salt and the crushed red pepper. Remove the pizza from the oven and top with the prosciutto, then the dressed greens. Drizzle with the truffle honey. Slice and serve! Salty-sweet! Yum!
FLATBREAD PIZZA WITH GRILLED PEACHES
Using amazing ingredients from the Old Town Newhall Farmers' Market, you can create this easy summer pizza with grilled peaches.
Provided by larmcc
Categories Pizza
Time 35m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Lightly spray a large baking sheet with cooking spray.
- Stretch pizza dough into a rough rectangular shape, about 8 inches long. Place on the prepared baking sheet.
- Bake in the preheated oven until dough is mostly cooked through and beginning to brown, 10 to 14 minutes.
- Meanwhile, preheat an outdoor grill for high heat and lightly oil the grate.
- At the same time, heat a medium skillet over medium-high heat. Add sausage and cook, breaking it up with a spoon, until browned and crumbly, about 10 minutes. Remove to a paper towel-lined plate.
- While the sausage is cooking, place peach slices in a single layer on the preheated grill. Grill for 8 minutes, flipping once halfway. Remove and set aside.
- While the peaches are grilling, remove dough from the oven. Spread ricotta cheese evenly over top. Scatter garlic slices over the ricotta and season with salt and pepper. Lay cooked sausage on top.
- Return to the oven until toppings are heated through and crust has finished cooking, about 5 more minutes.
- Top flatbread with grilled peaches, arugula, and microgreens.
Nutrition Facts : Calories 776.4 calories, Carbohydrate 58.8 g, Cholesterol 103.6 mg, Fat 44 g, Fiber 2 g, Protein 33.5 g, SaturatedFat 15.6 g, Sodium 1649.1 mg
GRILLED-PEACH PIZZAS WITH PROSCIUTTO
Forget the standard marinara. This grilled pie combines savory and sweet with caramelized peaches, oozing mozzarella, salty prosciutto, and fragrant basil.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 20m
Yield Makes three 9-inch pizzas
Number Of Ingredients 6
Steps:
- Heat grill to high. Grill peach wedges, flipping, until caramelized, about 2 minutes per side.
- Preheat oven to 400 degrees (or heat grill to medium). Sprinkle cheese on grilled pizza crusts. Bake or grill, covered with lid, directly on grates, until cheese melts and is bubbling, about8 minutes (time may vary slightly if grilling). Remove from oven or grill. Top with peaches, prosciutto, and basil. Drizzle with oil.
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- Place pizza stone in oven and preheat oven to 450 degrees. Let pizza stone preheat with oven and rest 30 minutes (assemble pizza during last 10 minutes or so).
- Meanwhile, pour balsamic vinegar and honey into a large and deep skillet. Set skillet over medium heat, allow mixture to cook and simmer, until reduced to slightly under a 1/2 cup, about 15 minutes (I recommend using a silicone spatula to stir, so you can scrape bottom and sides of pan while stirring. Stir mixture occasionally during first 5 minutes, then stir constantly during last 10 minutes).
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