We can only hope I remember that next year.
And what is needed more after you've been on your feet baking for 10 hours than a quick, delicious dinner?
Pizza. That's what.
Have a great day everyone!
|Recipe adapted from The Food Network.|
1 (12 inch) prepared pizza crust, such as Stonefire or Boboli
3 tbsp olive oil
1 garlic clove, minced
scant 1/8-1/4 tsp rosemary leaves, minced
1/2 cup part-skim ricotta cheese
1 cup mozzarella cheese, shredded
4 cups arugula
1/2 red onion, thinly sliced
1 tbsp Poppyseed dressing (sub your favorite store-bought Poppyseed dressing)
3 ounces thinly sliced prosciutto
shaved parmesan cheese (for topping)
1. Preheat oven to 450º, with a pizza stone on the top rack.
2. In a small bowl, whisk together olive oil, garlic, and rosemary. Spread olive oil mixture over top of crust. Spread ricotta over the top of the olive oil. Sprinkle the mozzarella evenly over the pizza. Place prepared crust on pizza stone. Bake in preheated oven for 6-7 minutes, or until cheese is melted, bubbly, and starting to brown. Remove from heat.
3. While pizza is baking, combine arugula, onion, and Poppyseed dressing in a large bowl. Toss to combine. Spread arugula mixture over pizza when it comes out of the oven. Top with prosciutto and shaved parmesan. Slice into eighth's, and serve immediately.