Pesto Pizza

This pizza is so good! Pesto, pine nuts and lots of cheese. I did not measure when I made this – so this is rough feel free to adjust.

Ingredients:
1 pizza dough
1/4 c pesto
1/4 c ricotta
1 ball mozzeralla, sliced
Olive oil
Pine nuts

Preheat oven to 500 with pizza stone or steal inside.

Roll out dough. Drizzle with a little olive oil. Place sliced mozzarella with space between slices on dough. Place TBSP scoops of ricotta between the mozz slices. Drizzle with pesto. 

Bake for 8 – 10 min u ok cheese is melted and crust is brown.

Top with pine nuts.

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Asparagus with Egg and Proscuitto Bread Crumbs

So simple, so good! This asparagus salad is totally satisfying!

Ingredients:
1 lb asparagus
4 hard cooked eggs, sliced
3 slices proscuitto
1/2 c breadcumbs
salt and pepper
Olive oil

Steam Asparagus for 4 minutes until just tender. Transfer to an ice bath.

Roll Proscuitto and place in a mini processor with bread crumbs, process I ok finely chopped.

Heat oil in a small skillet over medium heat. Add breadcrumbs and proscuitto and cook until toasted.

To serve, place asparagus on a plate, top with egg and toasted breadcrumb mixture.

Serves 4.

Rosemary Garlic Lamb

I love rack of lamb and this recipe could not be easier. 

Ingredients:
1 rack of lamb
1/4 c olive oil
1/4 c rosemary
1 head of garlic, peeled
Salt and pepper

Preheat oven to 450.

Salt and pepper the rack of lamb and put on a baking sheet fat side up.

Combine olive oil, rosemary and garlic in a mini processor and pulse until smooth. 

Smear on lamb and let rest 1 hour.

Roast for 8 minutes, turn pan and cook for 8 more minutes. Check temp, I like mine rare so I pull it out at 135.

Let rest 10 minutes. Slice and serve. 

Serves 2 – 4.