Prosciutto, Thyme and Brie Pizza

As you all know having fun in the kitchen is one of my greatest pleasures in life.... so it's only natural I love coming up with different pizza toppings when we decide to have homemade pizza for dinner.  Sadly my husband has to deal with my indecision every single time. 

 

He is bombarded with "Do you think these flavours will taste good? What about putting these two items together?" along with "I just don't know what I want this time?"... he gets so frustrated with me.  The last time it was decided to have pizza he sent me a text early in the morning telling me to start thinking what topping I wanted on my pizza!!!

Tonight I decided to try some very basic ingredients but ones that were bold on flavours.  Prosciutto and Brie both salty on their own but the smoky pork complimented the creaminess of the cheese.  Of course the thyme just laced it perfectly and with the addition of a few vegetables made this one of my favourite pizzas......

 

Prosciutto, Thyme and Brie Pizza

Serves: 4

 

One serve of Noel's Pizza Base or pizza base of your choice
cooking spray

2 tablespoons tomato paste

1 large tomato, sliced

1/2 brown onion, sliced

100 grams button mushrooms, sliced

50 grams thinly sliced prosciutto, torn into smaller pieces

100 grams brie, sliced

3 - 4 springs of fresh thyme, leaves removed

50 grams of fresh rocket leaves

Preheat pizza oven or oven to 220 degrees C.

Spray pizza tray with cooking spray.

Stretch pizza dough on to the pizza tray or place pita bread on the pizza tray.

Spread tomato paste all over the base.

Top with tomato, onion, mushrooms and prosciutto. Place brie evenly over pizza and sprinkle with thyme leaves.

Cook in oven for 15 - 20 minutes or until cheese is bubbling and vegetables are cooked through.

Serve topped with fresh rocket.

(Click here for a printable version of this recipe)




 

Baked Brie with Sundried Tomatoes

Okay I have to admit this... my world DOES actually revolve around food and being a foodie, believe it or not.

3

In fact since I started up this food blog I have come across so many others out there just like me, blogging their culinary delights and kitchen masterpieces. Some are even game enough to blog about their disasters!! There are so many foodie blogs that I read and have linked all of these to my blog, a few I have chatted with via comments and emails while there are others I just read, but I am always adding some of their dishes to my never ending list of foods to make in the future.

3

One person's blog that I read daily is Kevin's. Kevin's blog is called Closet Cooking and he is based in Toronto, Canada.I must say that some of his dishes are amazing, not to mention the quality of his photo's just make you want to lick the computer screen. So when I read this Baked Brie with Sundried Tomatoes I immediately knew we had to try it. Like Kevin I have to admit for not being a huge fan of Brie but in this recipe it had such an interesting flavour when coupled with the sun-dried tomatoes and the herbs.

3

3

Baked Brie with Sundried Tomatoes

Source: Closet Cooking

3

Serves 2

3

250 grams brie, rind removed and cut into cubes

60 grams sundried tomatoes packed in oil, chopped

1 clove garlic, chopped

1 teaspoon thyme, chopped

pepper to taste

3

Preheat oven to 175C.

3

Mix everything together in a small bowl.

3

Transfer to a small baking dish. The mixture should fill the baking dish to the brim as it will shrink when baked. I used just one small ramekin between the two of us... you could divide into individual serves if you wish.

3

Bake in oven until the brie is melted and starts to bubble, about 20-30 minutes.

3

Serve dip hot with crackers or dippers of your choice.