Tuesday, August 17, 2010

Peach and Prosciutto Pizza

I have recently acquired a lot of free time, so much free time that I decided I would dabble a little in the kitchen. I visited the beautiful Carter's Mountain over the weekend which means I picked TOO many peaches. I thought if I picked my own ingredients it would make the whole cooking thing a little more interesting.

Better Homes and Gardens' August issue had an article titled "50 Ways to Eat a Peach". I started the cooking lesson by making peach mojitos since everyone knows cooking is a little easier with a tasty drink. The mojitos were a disappointment, they were just way too bland. Next I tried my luck making peach salsa and it was way too hot (maybe I shouldn't have used two jalapenos...hey, I'm learning). After feeling like Goldilocks looking for the perfect porridge, I began my final attempt with peaches and worked on a pizza.

The ingredients:
Store bought pizza crust
Balsamic Vinegar

BHG had this idea in their magazine, but I couldn't find the cheese they listed or fresh arugula, so I went with my own ingredients and still followed their general idea. You can read all about eating peaches at this link: www.bhg.com

Follow cooking directions on pizza crust for baking temperatures. Roll out the pizza crust and cover with olive oil. I also spread some garlic on the crust because pizza isn't pizza without garlic. Place thin slices of peaches on the crust. I used only one peach. Cover with cheese. Lay thin pieces of prosciutto on top of cheese and then cover with more cheese. Bake in oven until cheese is crispy.

Finally- something delicious! I thought the pizza was the perfect balance of sweet and salty without one flavor being overwhelmed by the other. The best part is that this dish is such a simple, easy, and quick recipe to finish. I am a beginner and I was able to complete all of the steps without a problem.
If you are trying to teach a 12 year old how to cook or playing in the kitchen with your four year old this is perfect. If you are an adult cooking, this would be a great appetizer for a summer cookout.

(Click here for printable recipe)

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