PIZZA with AVOCADO SALAD

 

                                                                       August, 2021

PIZZA with SPINACH, FONTINA, & PROSCIUTTO COTTO

 

Garlic, one large clove

1 tbsp olive oil

 

Spinach, fresh, a bunch

Olive oil: 1 tbsp

1/8 tsp salt

1/8 tsp pepper

 

Red pepper flakes

Prosciutto Cotto: 125 g

Fontina Cheese: 134 kg

 

1.      Chop garlic finely.  Add to 1 tbsp olive oil.  Set aside.

2.      Wash spinach.  Chop big leaves in half.  Chop stems into ½ inch lengths.

3.      Heat oil, pepper, salt and spinach together just until spinach wilts.   Set aside.

4.      Grate cheese.

5.      Cut prosciutto into large pieces.

6.      Spread olive oil and garlic onto partially cooked pizza dough.

7.      Sprinkle with red pepper flakes.

8.      Distribute spinach and prosciutto.

9.      Top with fontina. 

 

SERVE WITH:  Avocado and Tomato Salad

1 medium tomato

Canola oil

1 lime

1 tsp salt

½ tsp pepper

2 tbsp olive oil

3 green onions

1 tbsp parsley, chopped

Lettuce

1 red bell pepper

2 small avocados

 

1.      Preheat fry pan. 

2.      Halve tomato.  Brush with oil.  Season with salt and pepper.  Cook in preheated pan for 2 minutes until beginning to soften and char.

3.      Chop tomato finely.  Put in small bowl.  Add juice of one lime.  Add 1 tsp salt, ½ tsp pepper, and 2 tbsp olive oil.  Set aside to be dressing.

4.      Wash and cut up enough lettuce for guests.  Put in covered bowl.

5.      Wash and cut up green onions.  Add to salad bowl. 

6.      Chop parsley.  Add to salad bowl.  Put in fridge.

7.      Roast bell pepper at 500 until blackened (just before prebaking pizza crust).  Chop into small squares and add to salad bowl.

8.      Chop avocado and add to dressing.

9.      Stir dressing  into salad just before serving.