Tuesday, May 17, 2011

Apple Prosciutto Pizza

Photo by Rachel Dedrickson
Gloomy days bum me out.

Seattle is experiencing one-day doses of sunshine and then a hard hit of gray and rain the next. Don't get me wrong, I appreciate even the limited sunshine we get, but the sad weather that follows is getting the best of me.

Gloomy moods on Sunday evenings ask for easy dinners. This apple and prosciutto pizza is just that: easy and delicious. The saltiness of the prosciutto compliments the sweet apples, and the whole wheat naan is just the right amount of chewy.

It's the perfect ending to a day of yuck. It's sweet. It's savory. It's warm. And, most importantly, it is promise tomorrow will be better a day.

Photo by Rachel Dedrickson

Apple Prosciutto Pizza with Ricotta, Pine Nuts and Rosemary
Adapted from The Traveler's Lunchbox

2-4 plain naan breads or other chewy flatbreads (I used the pre-made whole wheat naan from Trader Joe's)
1 1/2 cups ricotta cheese
2 oz/70g prosciutto, torn into shreds
1 ripe apple, peeled and sliced into 1/4-inch thick slices
1 tbsp butter
Handful pine nuts
2 sprigs fresh rosemary, leaves chopped
olive oil
salt and pepper
pinch of sugar to sprinkle on figs (optional)

Saute apple slices in butter until soft and browned. Next, season the ricotta to taste with salt and pepper. Spread it evenly on the flatbreads, and cover with the prosciutto, apple slices, pine nuts and rosemary. Drizzle with a little olive oil, sprinkle with a little additional salt and pepper (and sugar on figs, if using) and pop into a 450F/220C oven for about 10 minutes.

Photo by Rachel Dedrickson

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