I asked Francois what he wanted for his birthday supper.
It came as no surprise when he asked for pizza.
It has become one of our favourite and most frequent meal onboard.
Homemade Naan or pita bread is easy to throw together in the morning
to have ready for an evening barbecued pizza.
(my stove top recipe here )
The plan was to make a prosciutto, fresh peas and asparagus pizza
until I came across a picture of a pizza made by a friend…
Showed the picture to Francois and he said: ‘Want that one!”
Thus a new Galley Kat creation was born…
THREE CHEESE PIZZA
CARAMELIZED ONIONS, PROSCIUTTO and GRILLED PEACHES
4 x 8″ Naan or Pita
4-6 thin slices of prosciutto
1 cup caramelized onions (divided)
(my recipe here made two ways)
1 cup provolone
1 cup mozzarella
2 firm peaches, sliced
1-2 tbsp balsamic vinegar
1 small package of goat cheese (divided)
small handful fresh basil leaves, rolled together and slivered
small handful baby spinach leaves, chopped
balsamic glaze (optional)
basil oil or plain olive oil (optional)
Lay prosciutto slices evenly over each pizza.
I cut each slice in two
and placed about 3 halves on each.
Spread 1/4 of the onion evenly over the prosciutto.
Combine provolone and mozzarella
and spread 1/4 evenly over each pizza
and set aside.
Toss peach slices in balsamic vinegar
and grill on each side for a couple of minutes.
Brush a bit of the balsamic vinegar on each while they are grilling.
Top each pizza with the grilled peaches.
Dot pizzas with small lumps of goat cheese.
Place on heated grill or 450 ° oven until cheese is melty,
prosciutto begins to sizzle and edges of pizzas begin to brown.
To serve, dress each with sprinklings of basil and spinach.
We all need our greens after all.
Drizzle with balsamic glaze and basil oil if you wish
and get ready for totally delicious,
Thank you for the great idea Vanessa.
Captain was very pleased!