I recommend everyone treat themselves to lobster every once and awhile.
This is the quickest — and tastiest! — way to craft an artisanal pizza at home.
I highly recommend using naan bread, if you can locate it at your local grocer. Naan is oven baked bread traditionally found in Western Asian cuisine, particularly India. It is doughy and leavened like pizza dough, which makes an ideal substitute. I prefer using the garlic variation, just to add a bit more depth. We’re taking shortcuts, but skimping on flavor!
You can of course add on any additional seasonal ingredients and it would make a perfect dish to prepare for a summer potluck soirée or a simple harvest inspired appetizer.
If you prefer you pizzas or flatbread with a bit more char, I recommend placing under the broil for no longer than 5 minutes before serving.
prosciutto + ricotta naan bianca pizza
10 min prep + 20 min cook time, serves 2
2 large pieces of garlic naan
1 ½ cup ricotta cheese
2 garlic cloves
½ cup tomatoes, diced and drained
4 slices prosciutto
¼ cup parmesan cheese, shaved
1 cup arugula
1 tablespoon truffle oil
few sprigs of thyme
sea salt and freshly ground black pepper
Preheat oven to 400 degrees F.
Mix the ricotta cheese with half of the parmesan cheese, garlic, and a pinch of salt and pepper. Spread the cheese mixture evenly onto the two pieces of naan bread.
Top with the diced tomatoes and prosciutto then bake for 15-20 minutes, or until the naan bread browns and the prosciutto begins to crisp up.
Garnish with arugula, leftover parmesan cheese, and thyme leaves. Drizzle with truffle oil and fresh black pepper.
I didn’t have intentions on making nachos today, let alone vegan nachos! I love when recipes are unexpectedly created by just pulling items out of the fridge. I happened to have all the ingredients for nachos (great choice anyway, in my opinion) and I decided to go vegan. Finally, I can use that slab of tofu I had no idea what to do with.