Sage and prosciutto are one of my favorite flavor combinations. A family tradition is quickly being established: Thanksgiving prosciutto-sage cornbread stuffing. Since it's not Thanksgiving, but a snow storm has induced a craving for something sage-prosciutto, it's pizza night! Ingredients:
1 ball of Trader Joe's whole wheat pizza crust
4 oz. thinly sliced prosciutto
8 oz. shredded gruyere
1 tsp. dried sage
1 cup dried wild mushrooms, reconstituted and chopped
Olive oil for brushing
Steps:1 ball of Trader Joe's whole wheat pizza crust
4 oz. thinly sliced prosciutto
8 oz. shredded gruyere
1 tsp. dried sage
1 cup dried wild mushrooms, reconstituted and chopped
Olive oil for brushing
1. Flour the ball of dough and let it rest for 30 minutes to rise
2. Preheat over to 450 degrees
3. Roll out dough on baking sheet that is heavily greased.
4. Bake dough on its own for 10 minutes
5. Add toppings, and finish off baking for another 15-20 minutes until bubbly and golden.
6. Serve with a side salad and enjoy!
2. Preheat over to 450 degrees
3. Roll out dough on baking sheet that is heavily greased.
4. Bake dough on its own for 10 minutes
5. Add toppings, and finish off baking for another 15-20 minutes until bubbly and golden.
6. Serve with a side salad and enjoy!
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