Artichoke Mushroom and Prosciutto Pizza

For those of you who live in the Milwaukee area do yourself a favor and eat at Transfer Pizza, you wont be disappointed. In my mind they have the best pizza in the Milwaukee area. They offer gluten free options as well as a variety of pasta dishes, but the pizza is a must! Every time we have dinner there we get the Prosciutto Fungi, which is the inspiration for this pizza.

Ingredients( Serves 4)

• 1lb fresh pizza dough ( I used Trader Joe’s fresh pizza Dough)
• 2 table spoons olive oil
• 1/2 teaspoon garlic powder
• 11/2 cup shredded mozzarella cheese
• 1/2 cup button mushrooms thinly sliced
• 4 canned artichoke hearts diced
• 3 slices prosciutto torn into pieces
• 1 tablespoon parsley finely minced

Directions

Preheat oven to 400 degrees. Roll the dough into a 12in round, and transfer to a pizza stone. Brush dough with olive oil and sprinkle with garlic powder. Top prepared crust  with cheese, mushrooms, artichoke hearts, and prosciutto. Bake for 12-15 minutes or until pizza is bubbly and lightly browned. Top with parsley, slice, and serve.

 

Lasagna Bread

Alex and I are currently training for a half marathon, so after our long run days we like to do some carb loading! The race is only 3 weeks away so we are trying to stay motivated, which is hard since it seems like our bodies are giving out on us :). There has been a lot of hip cracking, and sore muscles in our house lately!

I saw this recipe in the latest issue of Every Day with Rachael Ray. The recipe had all of those great lasagna flavors, but didn’t require you to fuss with cooking noodles. I made a few simple adjustments to the Rachael Ray recipe to make it even easier for weeknight dining, and added some greenery.

Recipe Serves 6-8

Ingredients

• 1 Jar of Your favorite sauce
• 3 Cloves or Garlic Grated
• 2 Tablespoons Extra Virgin Olive Oil
• 1 lb of Ground Meat (I used venison, but beef, turkey, or even pork would be great)
• 2 oz of  Fresh Spinach (A big handful)
• 1 Cup Park Skim Ricotta Cheese
• 1/4 Cup GratedParmesan Cheese
• 2 Tablespoons of Fresh Parsley Chopped
• 1 Loaf of Ciabatta, Split lengthwise
• 2 Cups of grated Mozzarella Cheese
• Salt and pepper to taste

Directions

• Preheat your oven to 400 degrees. Then warm your jar of marinara sauce over medium-low heat, with the grated garlic for 10 minutes. While the sauce simmers, heat 2 tbsp of olive oil in large skillet over medium heat. Add the meat, and cook till fully browned. Season with salt and pepper to taste. Add marinara sauce to the ground meat and, stir in the spinach. Allow the spinach to wilt. Next, combine the ricotta, parmesan, and parsley in a bowl.
•  To assemble, place the bread on a baking sheet. Evenly distribute the meat sauce over the top of each half of bread; dollop with ricotta mixture and sprinkle with the mozzarella. Bake until melted and bubbly, 10-15 minutes. Cut into large chunks and serve.

This meal is very hearty and can feed a crowd, or two hungry runners! To round things out serve with a big Cesar Salad or Lemon Green Beans.