Peach, Prosciutto, and Goat-Cheese Pizza: Difference between revisions
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Created page with "{{RecipeSummary |PrepTime=45 min |CookTime=10-20 min @ 425° |Source=[http://www.epicurious.com/recipes/food/views/Peach-Prosciutto-and-Goat-Cheese-Pizzas-103716 Epicurious.co..." |
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* 3 oz soft mild goat cheese, crumbled | * 3 oz soft mild goat cheese, crumbled | ||
* 2 teaspoons chopped fresh rosemary | * 2 teaspoons chopped fresh rosemary | ||
* course-ground salt | |||
* fresh ground pepper | |||
=== Preparation === | === Preparation === | ||
Latest revision as of 00:48, 13 June 2015
| Summary | |
|---|---|
| Prep time | 45 min |
| Cook time | 10-20 min @ 425° |
| Source | Epicurious.com |
| Yield / serves | 4 servings (but you'll be left wanting more) |
| Rating | Excellent |
Ingredients
- 1 Pizza Dough
- 3 tablespoons extra-virgin olive oil
- 1 1/2 firm-ripe peaches, cut into thin wedges and halved crosswise
- 8 very thin prosciutto slices, torn into pieces
- 3 oz soft mild goat cheese, crumbled
- 2 teaspoons chopped fresh rosemary
- course-ground salt
- fresh ground pepper
Preparation
Prepare the pizza dough and par-bake for 8-12 minutes at 425°F.
Brush crust with some oil and top with peaches, prosciutto, cheese, and rosemary. Season fairly generously with salt and pepper.
Bake until crisp and golden, 6 to 8 minutes. Drizzle any remaining oil over pizza.
