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Dinner tonight.
Aug. 16th, 2010 11:17 pmSo, this is the recipe I got from Skylanth :
It was amazing! Things I did differently:
I left off the walnuts, because I'm simply not fond of them. Thought about subbing roasted pine nuts or sunflower seeds, but had neither.
I used a roll of Pilsbury pizza dough, spread out thin. I wish I'd buttered the edges before baking to keep them soft, or simply not spread it so thinly. Kinda crunchy.
I used bacon instead of the prosciutto. Took 4 strips of thick-cut, and cut each one into 1/2" strips with kitchen shears. Fried the strips lightly in the same pan I used for the onions, so they would bake crisp.
I used too ripe a pear. Going to pick one slightly under-ripe next time, so it doesn't bake down into pearsauce.
I could not find arugula in my supermarket, so I left out it and the vinegar. Interested in seeing what it adds to the recipe.
Next time, I'm using a more interesting cheese than straight mozz. Provolone would probably have been the better choice, or prov. and Parmesan as recommended.
I forgot the pepper.
Pear and Prosciutto Pizza
Sweet and salty come together in this sauce-less pizza. Greens on top make it kinda like a salad. Ultimate munchies food. Got this from Cooking Light magazine, they use fancy ingredients, but you can totally substitute and it works just fine.
2 t olive oil
2 cups sliced sweet onion (optional. I don't like onions on my pizza)
1 12 oz prebaked pizza crust or raw dough, stretched and cooked for 5 minutes or so by itself to set the crust
1/2 cup cheese (provolone is recommended, but mozzerella works just fine for me, with maybe some parmesan thrown in there too for more bite)
1 medium pair, thinly sliced. Also not bad with apples.
2 oz prosciutto, cut into thin strips or crumbles. Bacon also works.
Dash pepper
2 T chopped walnuts
1 1/2 cups baby arugula leaves
1 t sherry vinegar or rice wine vinegar (that's what I used)
Preheat oven to 450. heat oil in large skillet over medium high heat. Add onion to pan, cover and cook for 3 minutes. Uncover and cook 10 minutes or until golden brown, stirring frequently. You're going for caramelizing here, which can be tricky. Place pizza crust on a baking sheet, top evenly with onions, and sprinkle on the cheese. Top evenly with pear and meat bits. Sprinkle with pepper. Bake at 450 for 12 minutes or until cheese melts. Sprinkle with nuts.
Place arugula in medium bowl, drizzle vinegar over the greens, toss gently. Top cooked pizza evenly with arugula and slice. Gourmet!
Sweet and salty come together in this sauce-less pizza. Greens on top make it kinda like a salad. Ultimate munchies food. Got this from Cooking Light magazine, they use fancy ingredients, but you can totally substitute and it works just fine.
2 t olive oil
2 cups sliced sweet onion (optional. I don't like onions on my pizza)
1 12 oz prebaked pizza crust or raw dough, stretched and cooked for 5 minutes or so by itself to set the crust
1/2 cup cheese (provolone is recommended, but mozzerella works just fine for me, with maybe some parmesan thrown in there too for more bite)
1 medium pair, thinly sliced. Also not bad with apples.
2 oz prosciutto, cut into thin strips or crumbles. Bacon also works.
Dash pepper
2 T chopped walnuts
1 1/2 cups baby arugula leaves
1 t sherry vinegar or rice wine vinegar (that's what I used)
Preheat oven to 450. heat oil in large skillet over medium high heat. Add onion to pan, cover and cook for 3 minutes. Uncover and cook 10 minutes or until golden brown, stirring frequently. You're going for caramelizing here, which can be tricky. Place pizza crust on a baking sheet, top evenly with onions, and sprinkle on the cheese. Top evenly with pear and meat bits. Sprinkle with pepper. Bake at 450 for 12 minutes or until cheese melts. Sprinkle with nuts.
Place arugula in medium bowl, drizzle vinegar over the greens, toss gently. Top cooked pizza evenly with arugula and slice. Gourmet!
It was amazing! Things I did differently:
I left off the walnuts, because I'm simply not fond of them. Thought about subbing roasted pine nuts or sunflower seeds, but had neither.
I used a roll of Pilsbury pizza dough, spread out thin. I wish I'd buttered the edges before baking to keep them soft, or simply not spread it so thinly. Kinda crunchy.
I used bacon instead of the prosciutto. Took 4 strips of thick-cut, and cut each one into 1/2" strips with kitchen shears. Fried the strips lightly in the same pan I used for the onions, so they would bake crisp.
I used too ripe a pear. Going to pick one slightly under-ripe next time, so it doesn't bake down into pearsauce.
I could not find arugula in my supermarket, so I left out it and the vinegar. Interested in seeing what it adds to the recipe.
Next time, I'm using a more interesting cheese than straight mozz. Provolone would probably have been the better choice, or prov. and Parmesan as recommended.
I forgot the pepper.
