I absolutely love getting new magazines in the mail. Especially new food magazines like my beloved Cooking Light, Sunset, or Real Simple. I always read them cover to cover (minus most of the feature length articles, of course–is it bad that I love writing yet never read those?) and start salivating over all of the yummy recipes I immediately want to make.
That is, of course, until the next day when I’ve completely forgotten everything about those recipes except that there were a few in one of the magazines that I liked. Or, even worse, I remember the recipe but can’t for the life of me figure out which magazine it was in. So frustrating, as I’m sure you know.
Enter my iPad and digital magazines, and my life has been forever changed. I know, I know, I’ve waxed poetic about this before, but the other day, I had another electronic revelation: I can take screen shots of recipes and save them in a “recipes” folder to look at later! Now, when I’m reading a magazine, I just simply take a picture of it (or a screenshot) then add to to my recipes folder. Viola! Instant recipe box. Amazing, right?
I’m so obsessed that I’ve started taking screenshots of all different sorts of magazine things I want to keep from the recent issue–clothes, make-up, organizing ideas, decoration…–and keep them all in their separate labeled folders for future reference. It’s perfect for reducing paper waste too; I just wish they had an option to opt out of the paper copies of the magazines as well, but I’m sure thats coming soon.
Which brings us to today’s recipe–Prosciutto Basil Pizza. This recipe was loosely inspired by the “Prosciutto-Mozza Pizza” in the recent issue of Cooking Light. I rediscovered it the other night while I was browsing through my recipes folder and showed it to Jeff, who, of course, was instantly smitten with the idea. (Men and their meat obsessions!)
Ooh, and we also used the pizza stone for the first time (in the oven–still not quite ready to reattempt the BBQ quite yet!) and I was so happy with the crispy results! Why did it take me so long to get one??
Proscuitto Basil Pizza
1/2 cup kalamata olives, chopped
1/2 cup mozzarella cheese, grated
2 tablespoons parmesan cheese
1/2 white onion, chopped
2 cloves garlic, minced
2 tablespoons olive oil
1 carrot, chopped
1/2 ounce fresh basil
1 teaspoon dried oregano
1 6 oz. can tomato paste
2 tablespoons pesto
1 cup water
1 teaspoon salt, or to taste
1 teaspoon pepper, or to taste
Preheat oven to 450 degrees.
Sauté onions and garlic in olive oil over medium heat in a saucepan until onions are translucent.
Add carrots and basil and cook for about 1 minute.
Add tomato paste and water and combine.
Stir in pesto, oregano, salt, and pepper.
Reduce until desired thickness.
Spread sauce evenly over pizza dough, then add cheese, prosciutto, and olives.
Bake until golden brown, about 15-20 minute.s
Top with fresh basil and parmesan cheese, and enjoy!
Time: 35 minutes