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Sunday Night Dinner: Gourmet Pizza

As you know from past entries, some of my Sunday night dinners have been not so successful. But then every once in a while I make something that makes me say "Wow, that is damn good!" 

This prosciutto, goat cheese, pear pizza that I made on Sunday was one of those. It is all of my favorite flavors packed into one. You have the saltiness of the prosciutto,the creamy-ness of the Alfredo and goat cheese and the sweetness of the honey and pears. It is amazing. And the best part is that it is pretty simple. 

Ingredients (this is for 4 mini-pizzas, I just made two):
1 Package of store bought pizza dough (I used whole wheat)
4 Tbs of Alfredo Sauce
1 Pear or 2-4 Figs
About 5-7 Slices of prosciutto
About 1/4 cup of goat cheese (or blue cheese if you aren't into goats)
About 2 Tbs of Honey

Turn the oven to 450 degrees.

Most store bought dough suggests you take it out of the package and let it rest for 20 minutes. Take it out of the wrapping, roll in flour and let it sit. While it's taking a little nap, prepare the toppings. 

Crumble the goat cheese into small pieces. Remove the prosciutto from the packaging and cut off any fat. Slice the pear or fig into very thin, almost transparent slices (this is important so they cook and aren't too watery) 

After the dough has rested cut it into quarters (or if you are making one large pizza keep it as one piece) I prefer to do mini-pizzas because I haven't yet perfected the art of stretching and like to practice on the little pizzas. Then work your dough into a circular shape making sure to use ample amounts of flour so it doesn't stick to your fingers. If you want to get all crazy and throw it in the air maybe this guy can help you. 

Once you have your dough stretched thin. Layer on about a tablespoon of Alfredo sauce to each pizza. Then add another layer of prosciutto. Then add 3-4 slices of pear per mini pizza. Finally add a few crumbles of goat cheese, 2-3 sage leaves and a very fine drizzle of honey. 

Place in the oven for about 20 minutes until the crust is brown and the tips of the goat cheese is golden. 

Let rest for about 5 minutes before cutting and eating. Enjoy!

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