Pizza Night! Prosciutto, Pear, & Parmesan with Greens
Active Time: 35 minutes / Cook Time: 20 minutes / Total Time: 35 minutes
Makes 4 servings
- For the Crust:
- 1 1/2 cups garbanzo bean flour, sifted
- 1 1/2 cups water
- 1 tablespoon olive oil
- 1/2 teaspoon thyme
- 1/2 teaspoon sea salt
- For the toppings:
- 1 pear, halved, cored, and very thinly sliced, divided
- 2 oz. thinly sliced Prosciutto, torn into smaller pieces
- ½ cup shaved Parmesan (a vegetable peeler makes easy work of this)
- 1 cup arugula, roughly chopped
- freshly ground black pepper, to taste
- 1 tablespoon Balsamic vinegar
- 2 tablespoons extra virgin olive oil
- For the Salad:
- 6 cups mixed greens or arugula
- 4 scallions, thinly sliced
- 2-3 tablespoons Pecan Dressing (you can substitute 1 teaspoon olive oil, 2 teaspoons balsamic, and a pinch of sea salt and pepper, per person)
- Whisk together all of the crust ingredients and let sit while you prepare the toppings.
- To bake the crust, turn on your oven's broiler and place a rack as close to the flame as possible.
- Line a 10 X 12-inch square baking tray with all natural parchment paper. Use your hands to mold the parchment around corners, and cut to fit the baking dish as best you can.
- Pour liquid flatbread crust into your prepared baking tray.
- Place in the oven for about 8 minutes. Be careful here, and watch the entire time. Each oven is different, and times may vary. The crust is done when it starts to look crispy around the edges and lightly browned throughout. If your broiler does not have a flame, your crust will not get as browned.
- Once cool enough to handle, flip the parchment paper over so that the crust is now crispy side down on the baking tray. Carefully peel off the parchment paper.
- Using an oven mitt, lower the top rack into the middle position. Return the crust to the oven to crisp, about 5 minutes. Again, watch the crust closely so it does not burn. Once browned, remove crust and set the oven to 400 F.
- Scatter half of the pear slices evenly over the crust, top with Prosciutto, and scatter on the Parmesan. Return to the oven just until the fat in the Prosciutto begins to melt, about 5 minutes. Remove from the oven
- Sprinkle arugula and black pepper over the pizza, and drizzle with 1 tablespoon vinegar and 2 tablespoons oil. Cut into 10 pieces.
- Place 1 ½ cups mixed greens, 1 scallion (about 1 tablespoon), and half of the remaining pear slices on each of two plates. Drizzle on salad dressing. Serve with 3 slices of pizza per person.
- Package remaining pizza and salad in airtight containers for lunches tomorrow.