So hey. FROM ITALY! I’ve just spent my entire morning slaving over a hot wood burning oven to bring you this delicious pizza straight from the streets of Florence.
Just kidding. Kind of.
I really am in Italy, but I might have made this pizza before I left.
That doesn’t mean that it isn’t totally knock your socks off good as Florence pizza though, because it really is (totally knock your socks off good as Florence, in case you were questioning it).
I think that prosciutto (AKA super extra duper thinly sliced ham with a salty/strong flavor) paired with any fruit would make my day.
I’ve currently been basically living off of prosciutto e melone for the last four days.
So prosciutto and peaches = two thumbs up.
I also created a sort of creamy almond spread to serve as the sauce. I was trying to make a ricotta with almonds, but it doesn’t really taste like ricotta at all, so I’m just calling it the almond spread. It’s like yum in itself. I could probably just eat it with a spoon. But it really goes perfectly with this pizza.
I know this is more of an adventurous meal for some of you, but try it. Go for it. Live a little! And you know, you just might like it.
So about that Italy thing. I’M HERE, yo. And it’s freakin spectacular.
Remember when I talked about trying to be more independent and free and told you I was going to travel with McKenzie this summer and we went on that road trip? Well now we’re in Europe. Just the two of us. And besides a minor/borderline meltdown at the Termini Train Station (if you’ve been there, I’m sure you feel my pain), everything has gone off without a hitch.
So if you’re totally into traveling and want to hear our plans, or you’re just a friend that wants to know we’re still safe, or you just came to find out the pizza recipe and kind of got intrigued with where I am, then let me tell you.
We flew into Rome, now we’re in Florence, then heading to Verona, and finally spending a week in Paris.
And don’t worry, I’ll keep you in the loop. This whole independence thing is starting to look good on me.
So if while I’m galavanting through the European countryside you want a little taste of your own Europe, then I suggest you make this pizza.
Or now, that would be good too.
Because let me tell you, it’s like Italia on a plate. Mmmm.
Although for you Italian aficionado’s, I’ll warn you, the prosciutto in America is a whole lot more salty than in Europe. That’s one thing you can’t beat, fresh Italian prosciutto.
Oh wait, let me just walk outside my hotel and get you some. See you in five.
- 1 12-inch thin crust or dough (I use Mama Mary's pre-made thin & crispy crust)
- 1 cup almonds, blanched
- 3 dates
- 1 tablespoon lemon juice
- 4 tablespoons water (not including water for the almonds)
- salt to taste
- 2 peaches, sliced
- 5 slices of prosciutto
- fresh rosemary, for topping
- Soak the almonds in a medium sized bowl with enough water to completely cover them for at least four hours.
- When the almonds are finished soaking, place them into a blender and pour in the dates, lemon juice, water, and salt and blend on low in ten second intervals until the spread is smooth but still chunky.
- Preheat the oven according to pizza crust/dough directions.
- Spread the almond spread onto the pizza crust and then place the peaches, prosciutto, and rosemary on top.
- Bake the pizza according to the crust/dough directions. I baked mine at 425 degrees F for 8-12 minutes.
- Sprinkle some more salt and rosemary on top and serve warm.