Skillet pizza with Brie, prosciutto, pistachio pesto and pear
Chef Randy Feltis‘ skillet pizza is ready for your Friday night dinner faster than if you’d ordered delivery!
Skillet pizza with Brie, prosciutto, pistachio pesto and pear
Serves 2-4
Ingredients:
- 9 oz pizza dough (room temperature)
- 1 oz extra virgin olive oil
- 6 slices triple cream brie
- 4 slices prosciutto
- 1 bosc pear sliced
- 1 handful arugula
- 1/2 cup pistachio pesto (1 clove garlic crushed, 1 handful toasted pistachio, 1 good splash extra virgin olive oil, 1 teaspoon honey and pinch of chilies)
- Aged balsamic
Method:
Heat 12-in. sauté pan with olive oil. Hand stretch pizza dough to same size and place in pan. Cook for 1-2 minutes or till golden and flip. Repeat, then remove to large cutting board.
Place Brie on while crust is still hot. Spoon pesto over and feather remaining ingredients.
Garnish with a good balsamic and enjoy!
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