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Sunday, February 15, 2015

Lemon Pizza

Lemons and pizza.  Doesn't exactly sound like a match made in heaven.  But oh, it is.  Especially for this time of the year.  Ok, so it's February, but it's been 70 degrees here in Colorado for the past week.  We've even had dinner on the patio a few nights.  So I'm starting to crave spring food. 

I have made lemon pasta for years.  Gluten free noodles with a simple white sauce, full of lemon and garlic.  We even have what I call "clean the freezer out lasagna" every so often....and I always make a lemon cream sauce for it instead of marinara.  It's the perfect way to brighten up all of the miscellaneous frozen veggies that I use to make it.  

We were going to have a lazy Sunday night last week, so I told my husband to get a few pizza crusts from the store.  I decided to try a lemon cream sauce on our pizza.  It was good, but a little two one-note for me.  I had kept it simple with ricotta and smoke Gouda cheese, but decided it needed a salty bite of prosciutto, as well as a garlic butter sauce and spinach.  So I tried again, and bingo!  That did the trick.  Perfect, creamy, zesty, spring pizza.


 *Lighten it up!  This is definitely a splurge recipe....try this recipe on my cauliflower pizza crust to make it healthier.
 
INGREDIENTS:
  • 1 whole wheat pizza crust (like Boboli)
  • 1 cup full-fat ricotta cheese
  • juice and zest from 1 large lemon (about 1 tsp zest and slightly less than 1/4 cup of juice)
  • 1 1/2 Tbsp minced garlic (3 large cloves)
  • 2 cups fresh spinach
  • 4-6 slices Prosciutto, cut into ribbons
  • 3 Tbsp butter
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 3/4 tsp Italian seasoning
  • 2 cups smoked Gouda cheese (shredded)
DIRECTIONS:
1.  Preheat oven to 450 degrees.  To a large bowl add the ricotta, lemon juice and zest, salt, pepper, and Italian seasoning. 

2.  In a large skillet, melt the butter over medium heat.  Add the minced garlic and cook for 2-3 minutes, being careful not to let it burn.  Remove garlic butter and add to bowl of ricotta. 

3.  To the large skillet, cook the spinach until it wilts, about 4-5 minutes.  Add the cooked spinach to the ricotta mixture, and stir well to combine.

4.  Spray a baking sheet with cooking spray, or cover with foil.  Place the pizza crust on the sheet, and top with the ricotta mixture. 

5.  Slice the prosciutto into ribbons, and lay on top of the ricotta. 

6.  Shred the smoked Gouda cheese , and top the pizza with the cheese. 

7.  Bake for 12-15 minutes, or until cheese is melted and bubbly.  Drizzle pizza with a little olive oil, and sprinkle with sea salt, if desired. 






1 comment:

  1. Lemon pizza? I haven't tried it till now but it looks good to me. Thank you for sharing the recipe with us, will try this out and hope that it will be worth trying

    ReplyDelete