Last night, I declared we’d be having something new for dinner tonight. A long winter of freezing temps and snow right up to the windowsill often creates a pattern of hearty monotony in the kitchen: thick chilli, pureed winter vegetable soup and pasta (obviously) in heavy rotation.
I went over to Tastespotting (favorite) and found this recipe for flatbreads with a built-in salad. As I am wont to do I didn’t actually follow the recipe or get all the ingredients it called for, obstinate cooks unite!
Here’s what I did:
Preheat oven to 425°. Put two na’ans on a big cookie sheet. Generous handfuls of asiago cheese (if you like cheese, it’s about 1/4 cup, but if you’re cool it’s probably more like 3/4 cup). Shaved prosciutto on top, thick (about 1/4 inch) slices of pear on that. Drizzle raspberry habañero jam (mixed with water, for consistency) on top. 10 minutes in the oven, until edges are blackened (yum, char!) 2 cups (ish) of arugula on top, plus some black pepper.
Na’an•Asiago•Prosciutto•Pear•Raspberry Habañero Sauce•Arugula•Black Pepper