Fridays are take-out-and-a-bottle-of-wine night, but I had a can of thin crust pizza crust in the fridge and a pear on the verge of turning to mush, so we turned in into fake-out night (like that?! totally just made that up) and had pear and prosciutto pizza.
Since I used refrigerated crust instead of pre-baked, I pre-baked according to the directions on the crust can. Can? Is that right word for those aluminum twisty things that Pillsbury uses? To lower the stats (so we could eat more slices and/or cookies!), I used part-skim provolone and omitted the walnuts. The thin crust was also lower in calories that regular crust would be.
Yum!!! This was WAY better than a chain delivery pizza, and almost up to par with some of the fancier joints. It takes about as much time as it would take for a delivery pizza to get to you, and, besides a bit of slicing up front, not too much more effort. Next time you think of picking up the phone for dinner, try this instead!
I am a pizza FIEND, so I feel I should probably try this one soon! I never think to use nuts on pizza but I like the idea (though I feel like Brazil nuts would go really well with tart pears and milky cheese? Because they're kind of creamy themselves, contrasting the pears and complimenting the moz?)
ReplyDeleteI have been known to make several different varieties of mini-pizzas just so Dan and I can have several little slices of different, creatively-topped pizzas in one meal. I'll definitely have to try this out in my pizza-rotation :)