Tomato Peach Panzanella with Prosciutto
In the summer, simple food is sometimes the best.
We’re a little obsessed with the new pizza crust technique we learned a while back.
Basically we’re making it on a weekly basis. It’s so good! And we are big pizza fans. Also big bacon fans, and big fans of using spinach from the back yard (seriously, that stuff is growing so fast! It’s a small jungle. Does anyone need spinach?)
Here’s what you need:
One recipe of this pizza dough
Plenty of vegetable oil
3 slices of bacon
2 cups of spinach
1/2 cup or so of ricotta
1/2 to 1 cup tomato sauce, depending on your preference
3-4 cloves fresh garlic
2 cups shredded mozzarella
Start by putting 1/4 cup or so of vegetable oil in the bottom of a cookie sheet, and then putting your dough on the sheet. Use your fingers to flatten it to fill the sheet all the way out to the corners. Spread the tomato sauce on top.
Next, cut the bacon into 1-inch strips and cook in a skillet with no added fat until they are done but not crisp. Remove from the skillet and wilt the spinach in the bacon grease. While it’s cooking, chop the garlic.
Sprinkle the bacon pieces, garlic, spinach leaves and ricotta by the spoonful onto the pizza, and top with the two cups of fresh mozz.
Bake at 425 for about 15-20 minutes – keep an eye on it. The toppings will be fine pretty much no matter what (as long as they aren’t burned). What you need to watch is the crust.