Pesto Prosciutto Pizza

Pizza nights are my version of a creating meals that clean out the fridge. And sometimes it results in the best pizzas ever like this pesto prosciutto pizza! After all, how can you go wrong with pesto?

We make homemade pizza fairly often, usually using whatever random sauces and toppings are leftover in the fridge form other recipes that week. Last time, I threw together some frozen homemade pesto from last summer, Mozzarella pearls (that I had bought for some reason but forgot why), feta, prosciutto (that I also forgot I bought, maybe it had something to do with the Mozzarella), and kale. A little sprinkle or Italian seasoning and garlic salt and holy crap this may be one of the best pizzas I’ve made in awhile. Thankfully I remembered what I put on it to be able to recreate it again for photo ops.

While the toppings may vary from week to week, pizza night usually starts with putting a pizza stone in the oven to warm up while the dough rises. But sometimes I don’t feel like dealing with sprinkling cornmeal on my pizza peel, transferring the dough on the hot stone in the hot to cook, and then removing it from the stone to a cutting board because you really should not cut on a pizza stone or peel. While it’s usually worth it, that’s a lot of extra stuff to clean! So I cheated and busted out my new Non-Stick Pro Pizza Pan from OXO. With a micro-textured pattern this pan has improved airflow resulting in even baking and a crispy crust like I’d expect from cooking on my pizza stone.

Another handy multi-purpose gadget (that has me thinking a pizza party like the ones I used to throw in middle school is in order), is the Complete Grate & Slice Set which has four different cutting options including coarse and medium grates, and straight and julienne slices. It can be used over bowls or plates or placed on top of the lid, which doubles as a container for collecting and measuring. That’s my kind of highly functioning gadget, as I have limited space and don’t want to deal with single-function tools.

Last but not least, the 4″ Pizza Wheel is made from clear, slick plastic that prevents cheese from sticking and won’t damage non-stick pans (such as the pizza pan I used). I am always impressed at how sharp plastic tools can be (I have a knife too that I underestimated once and nearly took off the tip of my finger) and appreciate having appropriate tools to use with my nonstick pans. Look mom, no scratches!

One year ago: Churro Cookies with Chocolate Dipping Sauce

Two years ago: Dill Potato Salad

Three years ago: Gluten-Free Brownie for One

Five years ago: Strawberry Fruit Dip

Six years ago: Homemade Whole Wheat Spinach and Ricotta Ravioli with Tomato-Pancetta Butter

PESTO PROSCIUTTO PIZZA

Serves 3-4

Ingredients:

1 recipe pizza dough, risen

1/4 cup basil pesto

8 oz. fresh Mozzarella, shredded (or I used pearls)

4 oz. feta, shredded or crumbled

2 oz. prosciutto, chopped

1 cup loosely packed chopped kale leaves

Italian seasoning

Garlic salt

Directions:

1. Preheat in the oven to 400°F with a rack on the bottom third.
2. On a lightly floured surface, roll out dough to desired size and transfer to a pizza pan.
3. Spread pesto evenly over the dough, top with the cheeses, prosciutto, kale, and sprinkle with desired amount of seasoning.
4. Bake for 20 minutes or until it the crust turns golden and the cheese starts to bubble. Allow to cool slightly before slicing.

Source: The Spiffy Cookie original

Disclosure: I was provided with complimentary product from OXO. All thoughts and opinions are my own.