I can’t take credit for this recipe. I went to lunch at Mountain State Brewing Company here in Morgantown with my friend Nancy, who has amazing taste in food, and she really likes their Moriarty Yardsale Flatbread. I was a little hesitant because I’m weird about trying new things, but I am so glad I went with her suggestion! This pizza has the perfect amount of everything. I can’t even describe it. You’ll just have to make it and find out!
Prosciutto and Artichoke Heart Pizza Recipe:
1 pizza crust
1/4 cup extra virgin olive oil
2 cloves garlic
8 oz. fresh mozzarella
3 slices prosciutto
6 oz. artichoke hearts – drained, rinsed, dried and chopped
4 Basil leaves
Black pepper
Pre-heat your oven to 450-degrees.
While your oven is pre-heating, pour your olive oil into a small saucepan. Use a large knife to smash your garlic cloves, just to break them open and drop them into your olive oil.
Heat the olive oil on low for about 10 minutes and then remove from heat. While you’re heating your olive oil, drain, rinse and dry your artichoke hearts. Rough chop them into bite size pieces.
Remove the crushed garlic from the oil (you won’t need it) and spread the oil all over the crust.
Tear pieces of your fresh mozzarella and spread evenly around your pizza.
Next, tear pieces of your prosciutto and spread them evenly.
Finally, do the same with your chopped artichoke hearts.
Pop your pizza in the oven and turn the temperature down to 425-degrees. Bake for 15-20 minutes, until the cheese is all brown and bubbly.
Chop your basil leaves and add to the top along with some freshly ground black pepper.
What is your favorite pizza topping?
