PROCUITTO PIZZA & ASPARAGUS SALAD WITH ALMOND GOAT CHEESE BALLS

PIZZA

For pizza dough recipe, look at the post from yesterday about Thanksgiving bread. And leave out the garlic if you want. I did.

Ingredients...

Procuitto
Roma Tomatoes
Red Onion

Mozzarella

Garlic
Olive Oil

This is my new favorite food to make. The tricky part for me is getting the dough nice and thin and round; perhaps a rolling pin would be a good purchase instead of using a glass (don't do that at home). But, yes, you want to get your dough thin, as thin as you can get it and it doesn't have to be round, of course. I am still trying to figure out the topping situation. I shredded a TON of mozzarella cheese and after basting some olive oil onto my almost round shaped dough I started with the cheese. Followed by the sliced Roma's then red onion and garlic, more cheese, prosciutto, and topped with cheese. The pizza was awesome. Thin and crispy but the juices from the tomatoes made the dough a tad soggy. It really didn't matter though but I think next time I will put the tomatoes on top? We'll see. Super easy, super delish, and cooked in the oven for 45 minutes (Note: my oven is over 60 years old and is kind of slow- to be nice). I would think if you have a oven that works that preheating it at 400 would be fine. Mine was at 550 degrees and after 45 minutes the temperature was at a whopping 350 degrees. So vintage.

SALAD

Ingredients...

Mixed Garden Greens
Goat Cheese
Almonds
Asparagus
Balsamic Cream
Butter
Salt

I first made little balls of goat cheese and rolled them in crushed almonds. Then I sauteed some asparagus in butter and salt. Once cooked, set aside to cool down. Mixed greens tossed in balsamic cream, add the asparagus and top with cheese balls.

IF THIS DISH WERE AN OUTFIT:

John Galliano