Grilled Pizza with Pear, Prosciutto, Cheese and Caramelized Leeks and Onions
1 Ready-made pizza crust/dough
2 tbsp. Extra virgin olive oil
2 Large onions, Leeks (white parts), Or any combination of the two, peeled and thinly sliced
½ tsp Sugar
2 cups Shredded mozzarella cheese
2 Ripe unpeeled Bosc pears, thinly sliced
¼ cup Freshly grated Parmesan cheese
8 Slices prosciutto, cut each piece in half or thirds
Sprinkling fresh rosemary leaves and fresh arugula
For crust: Divide pizza dough into 4 pieces (or 16 pieces for appetizers). Roll or stretch out thinly. Do not worry if crusts are uneven in shape. Brush both sides with extra oil. Grill crusts for 1 minute per side. Place grilled crusts in a single layer on baking sheets or pizza stone scattered with cornmeal.
For toppings: To caramelize onions, heat the olive oil in a large frying pan over medium-low heat. Add the onions and cook, stirring frequently, for about 25 minutes, or until onions are soft and golden brown. Add the sugar and cook for 5 minutes longer.
Preheat oven to 450 F (225 C). Place the pizza crusts on a baking sheet and top with the onion, mozzarella pears, and then prosciutto. Sprinkle with the Parmesan. Bake for about 10 minutes or until cheese is melted and crust is golden brown. Sprinkle with rosemary and fresh arugula. Let cool slightly. Cut into wedges.
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https://www.justfarmed.com/wp-content/uploads/2015/10/pizza.jpg481640Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2015-10-04 11:41:372015-10-04 11:43:47Grilled Pizza with Pear, Prosciutto, Cheese and Caramelized Leeks and Onions
2-3 Tbsp. honey, depending on preferred sweetness (optional)
3.5 tsp baking powder
1 tsp sea salt
1/2 tsp cinnamon
dash nutmeg
3/4 cup almond or dairy milk
1 1/4 cup almond meal
1 1/4 cup gluten-free flour blend
1 1/4 cup gluten free oats
1/2 cup + 1 Tbsp. butternut squash (or pumpkin) puree
Preheat oven to 350 and grease or spray a loaf pan with nonstick spray. Mash bananas in a large bowl until smooth and creamy. Then add egg through milk and whisk until well combined. Next add in gluten free flour blend, almond meal and gluten free oats and stir. Pour half of the batter into the loaf pan. Then scoop butternut squash puree into the remaining batter and stir. Add it to the loaf pan and use a spoon or knife to gently swirl. Bake for 1 hour – 1 hour 15 minutes, or until golden brown and a knife inserted into the center comes out clean. Let set in pan for 5-10 minutes, then gently move to a wire rack and let cool completely. Nutrition reflects 10 small slices. Serve with butter and honey or as is. Store leftovers in a covered container for up to a few days.
Preheat oven to 200 degrees. Line 2 baking sheets with parchment paper. Set aside. Peel squash then cut in half. Scoop the seeds out. Cut the squash into 1/8″ slices using a mandoline slicer. In a large bowl, toss butternut squash slices with olive oil, herbs and sea salt until evenly coated. Spread slices in a single layer over two baking sheets. Bake in preheated oven for 3 hours, turning twice. After 3 hours turn off oven, leaving chips to cool in oven for 6 hours or overnight. Store in an airtight container.
Grilled Pizza with Pear, Prosciutto, Cheese and Caramelized Leeks and Onions
Grilled Pizza with Pear, Prosciutto, Cheese and Caramelized Leeks and Onions
For crust: Divide pizza dough into 4 pieces (or 16 pieces for appetizers). Roll or stretch out thinly. Do not worry if crusts are uneven in shape. Brush both sides with extra oil. Grill crusts for 1 minute per side. Place grilled crusts in a single layer on baking sheets or pizza stone scattered with cornmeal.
For toppings: To caramelize onions, heat the olive oil in a large frying pan over medium-low heat. Add the onions and cook, stirring frequently, for about 25 minutes, or until onions are soft and golden brown. Add the sugar and cook for 5 minutes longer.
Preheat oven to 450 F (225 C). Place the pizza crusts on a baking sheet and top with the onion, mozzarella pears, and then prosciutto. Sprinkle with the Parmesan. Bake for about 10 minutes or until cheese is melted and crust is golden brown. Sprinkle with rosemary and fresh arugula. Let cool slightly. Cut into wedges.
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Gluten Free Butternut Squash Banana Bread
Gluten Free Butternut Squash Banana Bread
Preheat oven to 350 and grease or spray a loaf pan with nonstick spray. Mash bananas in a large bowl until smooth and creamy. Then add egg through milk and whisk until well combined. Next add in gluten free flour blend, almond meal and gluten free oats and stir. Pour half of the batter into the loaf pan. Then scoop butternut squash puree into the remaining batter and stir. Add it to the loaf pan and use a spoon or knife to gently swirl. Bake for 1 hour – 1 hour 15 minutes, or until golden brown and a knife inserted into the center comes out clean. Let set in pan for 5-10 minutes, then gently move to a wire rack and let cool completely. Nutrition reflects 10 small slices. Serve with butter and honey or as is. Store leftovers in a covered container for up to a few days.
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Butternut Squash Chips
Butternut Squash Chips
Preheat oven to 200 degrees. Line 2 baking sheets with parchment paper. Set aside. Peel squash then cut in half. Scoop the seeds out. Cut the squash into 1/8″ slices using a mandoline slicer. In a large bowl, toss butternut squash slices with olive oil, herbs and sea salt until evenly coated. Spread slices in a single layer over two baking sheets. Bake in preheated oven for 3 hours, turning twice. After 3 hours turn off oven, leaving chips to cool in oven for 6 hours or overnight. Store in an airtight container.
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