prosciutto peach pizza
Ever have one of those days when a craving for pizza completely overtakes your subconscious? You attempt to deny your craving. You try to ignore it. You’ve got the best intentions for dinner tonight – maybe salmon and steamed broccoli? Then … without much warning, you’re home, hungry, and reaching for your computer or phone to place an order. The pizza is delivered and you go into a craze savoring every bite. Next thing you know, you’re bloated, too full, and for some reason still wanting more.
I say, don’t deny your cravings. If you want a pizza, have a pizza! The trick is to plan ahead and make a pizza that will hit the spot without blowing your belt.
The main caloric culprits of pizza are the bread and cheese. I make all my pizzas on whole-wheat naan bread (except when I’m feeling especially adventurous and make my own paleo-friendly crust). Tandoori naan bread can be found at your local grocery store. The toppings I use are usually very light on cheese and heavy on healthful sauces, veggies, fruits, and proteins.
I have a few pizza recipes in my repertoire that I am excited to share. Texas peaches are currently in season and mind-blowingly delicious. I’ve been looking for every excuse to eat and cook with them. Now that being said, here’s tonight’s pizza …
Prosciutto Peach Pizza
1 whole-wheat tandoori naan bread piece
10 slices thinly sliced prosciutto
1 fresh ripe peach cut in small slices
1/4 cup crumbled goat cheese
3 cloves chopped garlic
1 T fresh rosemary
extra virgin olive oil
sea salt and cracked pepper to taste
Preheat your oven to 375 degrees. Cover one baking sheet with aluminum foil and set aside. Brush approximately 1 tsp extra virgin olive oil over the naan bread.
Evenly distribute the garlic, peach slices, prosciutto, and goat cheese crumbles on the naan bread. Top with rosemary, sea salt, and pepper.
Put in oven for approximately 15 minutes. Let sit for about 2 minutes before you cut so that it finishes crisping. Enjoy!
Time: ~5 min prep ~15 min cook