Prosciutto and Goat Cheese Lavosh Pizza

What to make for dinner? I was asking myself the same question driving home from work. As I haven't been to the grocery store this week, I had a random assortment of things in the fridge. Random assortment and voilá... delicious prosciutto and goat cheese lavosh pizza. This was a SUPER QUICK, healthy and EASY recipe!

Prosciutto and Goat Cheese Lavosh Pizza Recipe


Serves 2- 4.

Ingredients

2 slices of lavosh bread (I used a whole wheat from Trader Joe’s
1/4-cup pesto
1/2-cup shredded mozzarella
10 slices of prosciutto
1 bunch of asparagus
4 oz. garlic and herb goat cheese
Extra Virgin Olive Oil

Directions

Preheat oven to 350°.
Wash asparagus and cut into 1-2 inch pieces. Spread asparagus over a cookie sheet, toss with olive oil, and put into the oven while you prepare the pizza. You want the asparagus to start cooking but not to cook all the way through.

Lay two lavosh slices onto a cookie sheet. (I used the edgeless cookie sheet so I could squeeze two on.) Spread pesto over both lavosh slices. Sprinkle shredded mozzarella over pesto. Lay 5 slices of prosciutto over each lavosh pizza.

Take out the asparagus from the oven. Arrange asparagus on both pizzas. Crumble goat cheese over the top of the two pizzas. Drizzle both pizzas with a bit of olive oil. (I used my olive oil mister for this but drizzling would work too.)

Bake at 350° for 5 minutes. Place under broiler for 5 more minutes until cheese is melted and the lavosh bread is starting to turn golden brown on the edges. Remove from oven and slice each lavosh pizza into 4 to 6 slices.
I served this with the extra asparagus I couldn’t fit on the pizza but it would be delicious with a light salad as well.

Ground Chicken Burgers

While these are not in the same playing field as a juicy beef cheeseburger, this recipe my mom made and it turned out surprisingly moist and flavorful. The rosemary makes this recipe. I would recommend adding some fresh tomatoes or arugula to garnish on top.

Ingredients: 1 cup mayonnaise 1/4 cup chopped fresh rosemary leaves 1 clove garlic, minced 1 pound ground chicken 1/2 teaspoon salt 4 sandwich rolls or burger buns 1/4 cup olive oil 1 cup arugula, divided For the mayonnaise: In a small bowl, mix together mayonnaise, garlic, and rosemary; set aside. For the burgers: Preheat a gas or charcoal grill or place a grill pan over medium-high heat. In a large bowl, add the ground chicken, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 of the mayonnaise mixture. Using clean hands, gently combine the ingredients and form the chicken mixture into 4 patties. Place the burgers on the grill and cook for about 7 minutes on each side. Transfer to paper towels and let rest for a few minutes. Brush the cut side of each roll with the olive oil and 1 teaspoon of the mayonnaise mixture. Grill for 1 to 2 minutes until slightly golden.