Salad Pizza

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.

Serves 4.

Advertisements

Prosciutto Mozzarella Tartine

Quick and easy lunch that tastes great!

4 slices sourdough

8 oz bocconcini (mini mozz balls), sliced in half

Basil leaves

4 slices prosciutto

Grated Parmesan

6 figs, quartered

6 oz arugula

1 tbsp olive oil

1 tbsp balsamic vinegar

Preheat broiler to medium.

Spray bread with olive oil spray, place on a baking sheet. Top with bocconcini, basils, prosciutto and parm. Broil for 3 – 5 min until cheese is melted and prosciutto is crispy.

In a large bowl toss figs, arugula, olive oil and balsamic.

Serves 2 – 4.

Kale, Prosciutto and Fig Salad

20140607-135703-50223802.jpg
This salad is from F&W and it’s a keeper. I’ve been waiting for the first figs of the season to come so I could try it out.

Ingredients:
1/4 c almonds, toasted, chopped
1/4 c mascarpone cheese
3 TBSP apple cider vinegar
3 TBSP walnut or olive oil
Salt and pepper
3 c baby kale
2 Belgian endives, halved, cored and thinly sliced
8 figs, cut into wedges
4 slices prosciutto, chopped
2 oz Gorgonzola cheese, crumbled

Combine mascarpone, oil and vinegar in a jar. Close and shake to combine. Toss remaining ingredients with a could TBSP dressing, adding more if needed.

Serves 2 – 4.