Tuesday, February 5, 2013

Brie, Peach, and Prosciutto Pizza

Pizza is great because it so strongly appeals to my creative side.  There are endless possibilities and combinations of pizza toppings.  Even the crust presents all sorts of opportunities for some brainstorming and experimentation.

One of my all time favorite combinations is this one.  This fusion of salty, cheesy, sweet, and spicy is just amazing (And makes great melted brie for dipping if you don't feel like making a pizza).  Depending on how heavily you adorn your pizza with toppings, it can make either a great main dish or a nice appetizer pizza.  I used my own pizza crust recipe, which I'll post in a bit, but you can use your own favorite recipe or store-bought dough, or even some flat bread that's been crisped up a bit.

I didn't measure at all when making this, so I'm just writing in a range of amounts below.  And, like I said, you may really want to vary the amount anyway depending on your purpose for this pizza.

What you need:

Crust to make one medium pizza (10-12 inch round)

Soft Brie Cheese, rind removed and cut into small chunks (2-4 ounces)
Prosciutto, cut into small pieces (2-4 ounces
Peach or Nectarine, cut into thin slices (2 small or 1 large)
Handful of Arugula
Red Pepper Flakes

Heat your oven to 450 degrees Fahrenheit.  If using dough, roll it out as thin as possible and bake it for 5-10 minutes, depending on how crispy you want it to be in the end.  Remove from oven and top with the brie, prosciutto, peach slices, and arugula.  Lightly drizzle honey over the whole thing and sprinkle with the red pepper flakes.  Bake for 10-15 minutes, or until it has reached the desired amount of bubbly-/crispiness. 

No comments:

Post a Comment