Wednesday, October 2, 2013

Asparagus and Proscuitto Pizza with Pecans

We have been craving pizza. But not gooey pizza. Little individual make your own pizzas. With pesto, and salty things, and.... well, whatever I had in my fridge.

This is for one small pita pizza. Double or triple it for a full size pizza.

Asparagus and Prosciutto Pizza

1 pocket-less pita (I like whole wheat)
2-3 tbsp Trapanese Pesto sauce* available in store
a handful of shredded mozzerella
2-3 spears asparagus thinly cut on a diagonal
a handful of pecans
Plain Sea Salt, to taste
1 slice prosciutto, torn into small bits

Heat the oven to 350 degrees. Brush the crust with the olive oil and spread the pesto over the top. Arrange everything evenly but leave off the prosciutto. It gets too crispy.

Sprinkle with the salt and bake for about 5-7 minutes. Check it at five minutes, if the cheese is browning, you're done.

Scatter the prosciutto across the top and serve.

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