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!