Archive of ‘pizza’ category

Prosciutto Mozzarella Flatbread

I know I’ve been pretty MIA lately and my posts have been few and far between. I appreciate you stopping by; whether it’s out of anticipation of a new post, or a revisit to an old post for the recipe, or if it’s just the first time for you. Warm weather spurs something within my soul towards cooking I normally don’t feel in the Winter. Then I step outside and the thick Maryland humidity slaps me in my face and demands I wake up. Standing over a hot stove? I’ll pass. And the worst part is, IT’S NOT EVEN JUNE (well, I guess now it is but it wasn’t a couple of days ago!). I’m afraid I’m going to either melt before Summer actually gets here or chop off all of my frizzy, curly hair because a bun isn’t cutting it. Either way, we will get through Summer in one cool piece and we will savor it, because, you know, Winter is always coming. (more…)

In my absolute stubborn attitude of not wanting to stand over anything hot, I offer you flatbread! This flatbread was inspired by a simple and very delicious panini I enjoyed in my recent trip to Las Vegas. I know the words simple and Vegas don’t go together and trust me, this isn’t my last Vegas-inspired food post. But…I loved these ingredients so much together I needed to recreate it and so I did. I use unleavened Lavash as the crust. I get this from my local Trader Joe’s and it’s the perfect cheat to a thin crust pizza! Fresh pesto is best, although if you have landed yourself a good grocery store find, you can use that too. I love fresh mozzarella on pizza, it melts perfectly and feels familiar, like Italian grandmothers have been doing this for years. After a quick trip to the oven, a simply dressed arugula salad and salty, thinly sliced prosciutto ribbons are added last minute. I’m always tempted to add something more, just one more thing. But then I take a bite and can’t believe there is so much flavor in such a simple gathering of good ingredients. This is how I survive summer without withering from all the heat in my kitchen. Plus, who doesn’t want pizza for dinner?

We first “schmear” our lavash with some fresh pesto.

Top with fresh mozzarella.

Give it a quick trip to the broiler. Don’t walk away! It only takes a couple of minutes for the lovely mozzarella to melt.

Toss the arugula with a healthy pinch of salt, good extra virgin olive oil, and delicious prosciutto. This flatbread is light, herbacious, and the easiest dinner ever. Happy flatbread making!

Steakhouse Pie

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Ever since I came across this issue of Bon Appetit magazine, my homemade pizza world drastically changed. Never will I ever buy store bought pizza dough again. There just isn’t a comparison. From how easily the dough stretches, to its pan tossed texture, and how simple it is to make, store bought pizza dough is not welcome here no more. I hope you are encouraged to brave the world of rising yeast and join me in changing how you view homemade pizza! As epic as that sounds, nights that I make pizza are not that epic. I recently made this hearty Steakhouse pizza pie for friends and it was an immediate hit. Chris and I also take no shame in eating a pizza pie for date night, even if there are yummy leftovers to look forward to the next day. At this point, I know you probably scrolled down to the ingredients list and immediately cast off this recipe because of how long it looks. Don’t fret! I’m here to comfort you in saying you probably have most of those ingredients sitting in your pantry, just waiting to be used! For the sake of your overall happiness, I really hope you try this goody out! No room for disappointments!

Here is the link for the best pizza dough! Bon Appetit Grandma-Style Pizza Dough