Spago's prosciutto pizza

Yield: 2 servings

Measure Ingredient
5 tablespoons Olive oil - extra virgin
1 teaspoon Crushed red pepper
½ pounds Mozzarella cheese
½ pounds Fontina cheese
2 smalls Bell peppers, red -- cored, seeded and sliced in rings
4 \N Garlic cloves -- unpeeled
¼ cup Basil leaves, fresh --
\N \N Chopped, or 2 tsp dry
6 \N Tomatoes, plum, cored -- sliced thin
6 ounces Prosciutto -- thinly sliced
1 medium Onion, red -- sliced thin
6 ounces Goat cheese, mild -- crumbled

Preheat oven to 500 degrees. Combine 4 Tbsp of the oilive oil and the crushed red pepper. Let stand. Grate mozzarella and fontina in a bowl. Toss until mixed. Cover and refrigerate until needed.

Heat remaining 1 Tbsp olive oil in large skillet over med-high heat.

Saute red bell peppers until softened, about 3 minutes. Transfer to bowl and Blanch garlic in saucepan of boiling water for 4 minutes.

Drain and peel. Slice garlic paper-thin and reserve.

Brush the prepared pizza crusts with the red pepper oil. Sprinkle basil over. Place an even layer of mozzarella-fontina mixture over crusts. Layer peppers, garlic, prosciutto and onion over cheese. Top with tomato slices then goat cheese. *Can be prepared up to this point and refrigerated up to 2 hours before baking.

Bake in preheated 500 degree oven until crust is golden brown and top is bubbly, about 20 minutes.

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