Peach and Prosciutto Pizza with Maple Rosemary Aioli

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Peach and Prosciutto Pizza with Maple Rosemary Aioli
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Recipe courtesy of Morris East Wine Bar & Restaurant
Servings Prep Time
2-4servings 30-minutes
Servings Prep Time
2-4servings 30-minutes
Peach and Prosciutto Pizza with Maple Rosemary Aioli
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Recipe courtesy of Morris East Wine Bar & Restaurant
Servings Prep Time
2-4servings 30-minutes
Servings Prep Time
2-4servings 30-minutes
Ingredients
Pizza
Servings: servings
Units:
Instructions
  1. Make the Maple Rosemary Aioli by whisking together the egg yolk, maple syrup and rosemary in a glass bowl.
  2. Slowly add oil to emulsify while whisking. Add lemon juice and zest. Season the aioli with salt and pepper to taste.
  3. Add up to a tablespoon of water if the aioli becomes too thick. Follow our Basic Grilled Pizza recipe up to the stage of adding the toppings. Then top pizza with spoonful of Maple Rosemary Aioli.
  4. Neatly place peaches and goat cheese on the pizza. Add fresh rosemary. Return pizza to grill. Close lid. Cook for 1-2 minutes.
  5. Remove the pizza from grill with a pizza peel. Top with prosciutto and micro greens. Let rest and then slice.
Recipe Notes

Recipe courtesy of Morris East Wine Bar & Restaurant

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