This is perfect for a light lunch or dinner.
• Pizza dough
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 1 head of Bibb lettuce, torn
• 4 oz Gorgonzola
• 4 oz mozzarella, sliced
• 1/4 c pickled onions
• 3 tbsp chives, chopped
• 2 tbsp. I fear
• 1/4 c olive oil
• 4 oz thinly sliced prosciutto
Heat oven to 475.
Roll out dough. Combine 3 tbsp olive oils and garlic, spread over dough. Top with sliced mozzarella. Bake for 10 – 12 minutes on a pizza stone until the crust is crispy and cheese is bubbling.
Combine oil and vinegar in a small jar, season with salt and pepper. In a bowl toss lettuce, chives, Gorgonzola and onions with a little dressing until lightly coated.
Remove pizza from oven, let cook a minute or two then top with salad and prosciutto.
This recipe comes from Eating Well with a few minor tweaks. I found that 1/2 c a water was not adequate to bring the dough together so I added another 1/2 c. I also added a few more ingredients to the vegetarian delight!
- 2 large eggs
- 1 1/2 c masa harina
- ½ c sliced scallions
- ½ – 1 c water
- 1 tbsp chili powder
- 1 tsp garlic powder
- ¼ tsp salt
- 1 can black beans, heated and mashed
- 1 c shredded pepper Jack cheese
- 2 c shredded romaine lettuce
- 1 medium ripe avocado, thinly sliced
- ¼ c slivered red onion
- ½ c pico de gallo or fresh salsa
- 1/4 c crema
- Sliced olives
Position rack in upper third of oven; preheat to 400°F. Line a large rimmed baking sheet with parchment paper. Beat eggs in a medium bowl.
Mix in masa, scallions, water, chili powder, garlic powder and salt. Spread evenly on the prepared baking sheet into a 9-by-11-inch oval. Bake the crust until lightly browned, about 10 minutes.
Spread beans on the crust and sprinkle with cheese. Bake until the cheese is melted, about 5 minutes more. Top the pizza with romaine, avocado, onion, pico de gallo, olives and cilantro. Drizzle with crema.
So good! I know it sounds weird – it’s so yummy you will thank me! The perfect fall pizza pie.
- 1 pizza crust (several recipes to choose from on the blog)
- 8 oz Gruyere, grated
- 8 oz butternut squash, peeled and sliced thin
- 1 Meyer lemon, sliced thin
- Sage leaves
- Truffle or olive oil
Preheat oven to 500 with pizza steak or stone inside.
Bring a small pot of water to a boil, add lemon slices and blanch for 2 minutes. Remove from water and set aside.
Roll out dough, drizzle with olive or truffle oil. Top with 3/4 cheese, butternut squash, lemons, sage and the remaining cheese.
Bake for 8 minutes or until crust in brown and cheese is melted.