Prosciutto Pear and Lemon pizza and Fresh Tomato Basil Pizza

Ok I totally agree with Jami, we should get this food blog going again. So here is my post, Kara: you are up next! So last time I was in Utah, I found this new Pizzeria, and I got totally obsessed (I actually ate there for Lunch and Dinner my last night in UT! The restaurant is Pizzeria Limone is at 1380 East Fort Union Blvd. in Cottonwood Heights Any hoo I got home and new I had to attempt to recreate, working off a base recipe I found from then on good things Utah, this is what I came up with AND IT IS SOO GOOD! So I am not totally satisfied with a dough recipe, but i am still working on it. In the meantime just use your favorite flatbread pizza dough recipe, or if you are lucky enough to live in Columbus, just go to the Med. market by olive tree and pick up some of their fabulous flatbread.

Pre-heat oven and pizza stone to 500 or your oven max (usually 400 - 450). Ingredients: 1/2 Lb pizza dough rolled to a 10" round make sure you proof the dough for a long time so you can roll it very thin 1 Tbsp or more of good olive oil drizzled evenly on dough 3 oz whole milk mozzarella cubed Sprinkle of pecorino or Shredded Parm 1/4 c fresh mozzarella sliced and cubed very thinly sliced red onions to taste Thinly sliced garlic clove to taste 2-3 strips thinly sliced prosciutto 6-8 slices fresh pears NOT TOO RIPE 4-5 slices paper thin lemon light drizzle of olive oil Directions: Slide pizza on preheated pizza stone and bake for 5-10 minutes or until crust is dark brown. Garnish with fresh basil. For a Variation do the sane base and top with garden tomatoes, balsamic drizzle and basil after it comes out of the oven!

Chocolate Raspberry Tart

Last year when I posted this I somehow forgot to add the directions....here they are, just in time for berry season!!
It's super rich...we ate it with vanilla icecream and it was perfect!

Chocolate Raspberry Tart, serves 6-8

Chocolate Shortbread Crust:
2/3 cups AP flour
1/3 cup dark cocoa powder
1/2 cup powdered sugar
1/2 cup cold butter, cut into small pieces
1/2 tsp salt

Chocolate Ganache:
8oz chocolate
¾ cup cream
2 tsp vanilla
2 Tbs butter

12 oz Fresh Raspberries

Preheat the oven to 400 degrees. Prepare a tart pan with baking spray.

TART SHELL:

In a food processor, combine the flour, cocoa, sugar and salt and pulse to combine.

Add the butter and pulse it till it's a moist dough.

Press it firmly into a tart shell.

Bake dough about 12 min.

When the tart is pulled out, poke a few shallow hole to release steam and then press the dough down firmly with a spoon, (or the bottom of a measuring cup).

Stick tart back in oven and bake another 5 minutes.

Stick the shell in the freezer. (Preparing everything else will take about 10-15 minutes- enough to cool the shell).

While the shell is cooling, prepare the ganache.

GANACHE:

Put 8oz of chocolate pieces in a heat proof bowl.

In a small pot, combine the cream, and vanilla and bring to a simmer.

Pour this mixture over the chocolate and whisk until smooth.

Add the butter and whisk until smooth and glossy.

Pour the ganache into a cooled tart shell.

Let the tart sit about 10 minutes while the ganache sets up.

Line up the raspberries down the tart.

Slice and enjoy!

Fresh Pesto

Seems like nobody posts on here anymore! What's the deal? Has Pinterest gotten the best of us and is now fulfilling all of our needs for new recipes?!?! I hope not!

 I love THIS site because I trust the people that post recipes here and I know that anything on here is DELISH so KEEP ON POSTING!!!!!

Basil/Pesto screams SUMMER to me!!! I just love it! I don't remember who I got this recipe from so I can't give anyone credit.

 :(

FRESH PESTO:

1/2 c. fresh spinach

1 c. firmly packed basil (wash and pat each leaf completely dry)

1/2 c. grated Parmesan/Romano cheese

1/4 c. toasted pine nuts

3 large garlic cloves

1/4 tsp salt

Combine all ingredients in food processor, then add Olive Oil till desired consistency.

You can add more cheese or garlic for "cheese" or "garlic" pesto.

Can freeze 1/2 for another meal later.

Use some for THIS recipe!