Sally's Recipe of the Week

Sally's Recipe of the Week

Sally invites you into her kitchen while she cooks up delicious recipes!Read More

 

Sally's Recipe Of The Week: Prosciutto And Peach "Pizza"


Prosciutto and Peach Naan “Pizza”

Serves 2 to 4

Here is what you need:

2 naan bread

2 fresh peaches thinly sliced

ricotta cheese (about 4 ounces)

3 to 4 ounces of prosciutto, torn into pieces

½ cup balsamic reduction/glaze

¼ cup honey

1 tsp fresh lemon juice

a couple grinds of black pepper

Small bunch of fresh basil, chiffonade

A note about the balsamic reduction/glaze.You can also use a cup of regular balsamic vinegar. Just put it in a sauce pot add the honey, lemon and pepper and reduce it down over medium heat. It may take about 15 minutes to reduce to a half a cup. Also, if you use the reduction/glaze taste it to see if it’s already sweet. You may not need as much honey.

Here is what you need to do:

Preheat your oven to 360. You can also make these on the grill or grill pan. I actually make mine in the oven on my grill pan. I like the grill marks on the naan. Whatever you are using make sure you lightly brush it with oil.

In a small saucepan combine the balsamic, lemon juice, honey and black pepper. Warm over medium low heat. If your glaze gets too thick, you can add a little water. You don’t want it runny you want it to be the consistency of honey.

Take the naan and place it top side down, the bumpy side, on the lightly oiled grill/pan. Place it in the oven or on the grill and heat for 3 minutes. If using a grill put the cover down.

Remove from oven or grill and flip the naan. Spread ricotta evenly and not overly thick over the top. Take peaches and prosciutto and scatter across the top. Next, top with basil and drizzle with the balsamic. 

If you prefer you can wait on the basil and add it after the naan has cooked.

Place the naan back in the oven/grill (cover on). Cook for 7 minutes, the bottom of the naan should have a nice char.

Let’s eat.


Sponsored Content

Sponsored Content