what you'll need:
2 naan breads
2/3 cup ricotta cheese
mix of green and yellow summer squash, very thinly sliced with a mandolin or sharp knife
3-4 zucchini blossoms (optional)
4 tablespoons pesto
2 slices prosciutto
1/3 cup shredded mozzarella cheese
2 tablespoons honey
1 sprig fresh rosemary
flaky sea salt
black pepper
yields: 2 personal pizzas
total cook time: 15 minutes
instructions:
Preheat oven to 400 degrees. After reaching temperature, place the naan breads into the oven. I usually put the breads on a cooling rack on top of a cookie sheet while in the oven, which helps the bottoms to not get soggy. Remove after ~5 minutes (this step is just to get the breads a little crispy before adding the toppings).
Begin by spreading the ricotta cheese evenly over each bread. Add enough squash slices to each so that the pizzas are fully covered. Add torn pieces of zucchini blossoms, if using. Drizzle pesto, place pieces of prosciutto, and sprinkle mozzarella cheese on top.
Place the oven on low broil, and place the pizzas in for 2-3 minutes. Keep a close eye so that the mozzarella cheese gets toasty but doesn't burn!
After removing from the oven, drizzle the pizzas with honey and sprinkle with fresh rosemary, flaky sea salt, and pepper. Cut each pizza into quarters serve hot!
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