Tuesday, June 19, 2012

Prosciutto Pizza - June 15, 2012



Nick and I made up a batch of pizza this week and spread it out over a couple of nights.  We are starting to get a good crop of fresh herbs from the back yard and this is one of my favorite ways to use them.  Also making an appearance are some of the tomatoes that I canned last year.  My 12 quarts have lasted us all the way through the season and it won't be long now until we start getting this year's crop, especially if the temperatures stay up in the 90's like they've been this week!

The cast iron skillet method continues to thrill me with it's simplicity and it's dead-ringer wood-fired pizza taste.  It's perfect for those nights when the line at our favorite neighborhood pizza joint stretches around the block, which, sadly, is pretty much every night these days.

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4 comments:

walter kaplan said...

PUT THAT IN MY MOUTH PLZ

Jess said...

Walter, you should definitely try the cast iron skillet method. It's almost as good as wood-fired, and so much easier!

Rosanne McColley said...

Hey Jess,
Chels and I now make these fry pan pizzas too-they're better than having pizza out-unless for us it's Secret Stash pizza in Crested Butte. Thanks for the recipe!
Love your Loll chairs-we have them in charcoal but love your blue. Perfect in front of the hydrangea.
Why weren't we visiting last weekend for the cheese pudding, salami and maple bacon beer? : )
Your kitchen looks great!
Buzz

Jess said...

Hey Buzz! Yes, this really is the best homemade pizza method that I've come across. I'm glad you guys like it too.

I remember your Loll chairs - they are fantastic in any color. I am so happy that they are made locally!

We finally finished all the tiling in the kitchen last night! So, that part is done. I love how much lighter the white makes everything. It's much easier to see what I'm cooking.
Cheers!

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