August 2019 Ocean City magazine

Page 16

by

SUNDAY

Summer Pizza

Prosciutto and peaches make this pizza a taste sensation INGREDIENTS 1 pint Jersey blueberries 1-2 tablespoons chopped fresh rosemary 1 tablespoon sugar 3-4 mixed peaches and/or nectarines pitted and cut into 1/4 inch slices 1 package store bought pizza dough, thawed if

frozen and brought to room temp 1 ball fresh mozzarella, sliced thin 3-4 slices prosciutto Olive oil Fresh basil

DIRECTIONS In a medium sauce pan over medium-high heat, combine blueberries, rosemary and sugar. Bring to a boil and then reduce heat to medium or medium-low. Simmer blueberries stirring periodically and pressing the blueberries with the back of the spoon. Continue simmering until liquids are reduced and sauce is thickened. While blueberries are simmering, brush grill pan with olive oil and heat over medium-high heat. Grill peach and nectarine slices, 1 to 2 minutes each side. Remove to a plate. Depending on the size of your grill pan, divide pizza dough in half and roll out or shape by hand on a well-floured surface. Place on the same oiled grill pan. Grill until dough begins to bubble, 2-3 minutes then flip and grill the other side. Return back to the first side. Add blueberry sauce, cheese, prosciutto and peaches/nectarines. Reduce grill heat to medium and cook until cheese melts. You can also finish in the oven. Top with fresh basil. Follow Sunday Girl Eats on Instagram @sundaygirleats and www.sundaygirleats.wordpress.com. 16

OCEAN CITY MAGAZINE AUGUST 2019

Girl

EATS


Turn static files into dynamic content formats.

Create a flipbook
Issuu converts static files into: digital portfolios, online yearbooks, online catalogs, digital photo albums and more. Sign up and create your flipbook.