I have never met a pizza I didn’t like. I grew up in a family of pizza lovers. We used to pile in the car and drive from Wilbraham, MA to New Haven, CT (about a 1 1/2 hour drive) just to get pizza from Frank Pepe’s Pizzaria.  While this pizza is amazing, I like to think that as I’ve aged, so has my palate. I’ve become more adventurous in my eating since I began cooking for myself and my family. And I’m blessed to have a husband who will try ANYTHING.

Tonight’s dinner came about because I bought a case of nectarines from Bountiful Baskets this week. It contained 72 pieces of fruit. I picked up the box Saturday morning, and my children have already eaten 1/3 of the box (today is only Monday), so I knew if I planned to try any of my experimental nectarine recipes, time was of the essence. I hopped on Pinterest and found a couple recipes that used nectarines on pizza and I was instantly intrigued. Sounds fancy, right? So then I got to thinking about the other stuff in my basket…ARUGULA…nectarines, and arugula…on pizza…then I got to thinking about how to make my hubby love it.

PROSCIUTTO. Enough said. The man will eat anything if it contains prosciutto.

But pizza needs cheese. What would better complement nectarines than goat cheese? Do you see where I’m going with this? Follow me here…the salty prosciutto, the sweet nectarines, the peppery arugula, and the tanginess of the goats cheese. Oh Yes. It was GOOD. And I’m about to share the world’s best life hack for pizza crust.

Store-bought Naan bread…ya know, Indian flat bread? It’s PERFECT. IT gets crispy and delicious, they are the perfect single serving size, and they require NO prep work. And the best part? You can find them at Costco in packs of 8 and FREEZE them…then you always have a pizza crust ready to go without the hassle of making one from scratch. So here’s the recipe:

Prosciutto, Nectarine, Goat Cheese, and Arugula Pizza

Ingredients:

1/4 lb. prosiuitto

2 necratines, pitted and sliced thin

1/2 -1 cup arugula chopped

4 oz. crumbled goat cheese

2 pieces store-bough naan bread

Olive oil for drizzling

 

Directions:

Preheat oven to 425. Place naan bread on a baking sheet. Add sliced prosciutto, sliced nectarines, and then goat cheese.  Bake for 10-12 minutes or until goat cheese starts to brown slightly. Drizzle with olive oil and top with chopped Arugula. Serve with a glass of chilled white wine, and be fancy for a minute!

10406461_10152484693434467_6914180645165489058_n

ShareShare This Post!
Share →

Leave a Reply

Your email address will not be published. Required fields are marked *