Loaded Veggie and Prosciutto Pizza

Happy hump day!

It’s weird that it’s already Wednesday right? I mean it’s a good weird, but it’s weird nonetheless. I feel like coming off of a three day weekend is hard. It’s hard to get back into the swing of things and you just want to lounge around and sip on blood orange mimosas all day right? But we can’t do that. We’ve gotta work. And I’ve gotta cook!

Loaded Veggie and Prosciutto Pizza

Today we’re talking pizza. Pizza is one of my favorite weeknight meals. I mean you can make your own dough if you want… but I am partial to buying my dough from this awesome little Italian deli/store a few blocks from my house. It’s magic. The dough comes frozen, same as if you get it at Whole Foods or something… so I just pop it into the fridge the night before we are going to make pizza and then it’s ready to go! Then, about an hour or so before I’m ready to start pizza-making, I take the dough out of the fridge, throw it onto the counter and let it come to room temperature.

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The other awesome thing about pizza, you can totally load it up with things in your fridge that you need to use up. Like for me, I decided to load on tons of veggies like the leaves of some leftover Brussels, cherry tomatoes, red onions, artichoke hearts, some freshly made pesto and some sharp cheddar cheese. And then I threw on some Prosciutto because who doesn’t love a little salty bite on their pizza?

And there you have it! A quick and comforting dinner that will double as really awesome leftovers for lunch the next day.

Loaded Veggie and Prosciutto Pizza

Ingredients

  • 1 package store bought crust
  • 1/2 cup pesto
  • 1 1/2 cups sharp cheddar cheese
  • 10 Brussels Sprouts, leaves removed
  • 1 handful cherry tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 1 jar artichoke hearts, drained and halved
  • 3 ounces thinly sliced prosciutto
  • salt and pepper to taste

Instructions

  1. Preheat oven to 500 degrees F.
  2. On a large baking sheet, roll out the prepared pizza dough and let it rest for about 15 minutes.
  3. If the dough has shrunk since rolling it out and resting, roll it back out to cover the baking sheet.
  4. Slather on the pesto sauce, cheddar cheese, brussels sprouts leaves, tomatoes, red onion and artichoke hearts.
  5. Place the pizza into the oven for 10-12 minutes until the cheese begins to bubble and the crust is fully cooked. Remove from oven and layer on the prosciutto.
  6. Season with salt and pepper and serve.
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Want even more fun pizza recipes?! Check out some of these link for Food Network’s Comfort Food Fest!

Jeanette’s Healthy Living: Gluten-Free Grain-Free Mini Pizza Faces
Feed Me Phoebe: Deep-Dish Polenta Pizza With Onions and Pesto
Cooking With Elise: Chicago-Style Deep-Dish Pizza
Haute Apple Pie: Honey, Gouda and Goat Cheese Pizza
Sweet Life Bake: Mexican Pizza – Tlayuda con Chorizo y Frijoles
Devour: Unexpected but Delicious Pizza Toppings
Virtually Homemade: Mashed Potato Bacon Pizza
The Cultural Dish: Pizza Pizza Pizza! Three Delicious Variations
Thursday Night Dinner: Beet and Goat Cheese Pizza
The Heritage Cook: Gluten-Free Pizza Focaccia
FN Dish: As Quick as Delivery Pizza Recipes

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21 thoughts on “Loaded Veggie and Prosciutto Pizza

  1. Pingback: Gluten-Free Pizza Focaccia for #ComfortFoodFeast - The Heritage Cook®

  2. Pingback: Honey, Gouda and Goat Cheese Pizza |

  3. Pingback: Mexican Pizza ~ Tlayuda con Chorizo y Frijoles | Sweet Life

  4. It’s been my experience that you cannot just roll out the dough and immediately load it with whatever toppings you want and pop it in the oven. I always need to let the dough rest a bit and then push it out over the sheet, let it rest again, then push again….then it’s ready.

  5. I love this pizza! I have some dough in my freezer and the brussel leaves sound absolutely delicious! It will be the perfect Friday night meal.

  6. Pingback: Gluten-Free Is Me: Deep Dish Polenta Pizza | Feed Me Phoebe

  7. Pingback: Recipe for Gluten-Free Grain-Free Mini Pizzas - Happy Face Pizzas and More - Jeanette's Healthy Living

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