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Flatbread Pizza with Prosciutto & New Potatoes- Magnolia Table

By Food No Comments

Ya’ll this flatbread pizza turned out so good! The flavors complimented each other perfectly, it was easy to make and even my husband loved it! This is one of those recipes that will continue to be in my rotation.

A few tips from my experience. The amount of cheese mixture that is called for is pretty thick and for those who aren’t huge cheese lovers it’s a bit too much. For the non cheese lovers in your family, only put half the cheese mixture on the flatbread and save the other half for another flatbread. That amount of cheese was perfect for my husband. Brought all the flavors that you needed to pull together the meal without the overwhelming cheese taste. But for those who love cheese, I suggest lathering the whole mixture on there as it really has an amazing taste to it! Additionally, I would error on the side of more prosciutto and potatoes than less. It adds to the quality of the flatbread and the thinner your potatoes the better your pizza will be.

This definitely is more of an appetizer or light lunch. I would highly recommend making at least two flatbread pizzas if you are cooking for two. That or pair it with another food item so you get filled up. Overall, I would highly recommend this flatbread pizza as it is easy to make and the taste is well worth your time! If you cook this recipe let me know how it goes below! You can get this recipe and more in Joanna Gaines book Magnolia table by clicking here.

Overall Review: 5/5

Flatbread Pizza

From Magnolia Table by Joanna Gaines

Ingredients
  

  • Red Potatoes
  • Salt
  • Butter
  • Garlic Clove
  • All-Purpose Flour
  • Heavy Cream
  • Gorgonzola Cheese
  • Black Pepper
  • Flatbread Crust
  • Extra Virgin Olive Oil
  • Prosciutto
  • Parmesan Cheese
  • Basil Leaves

Instructions
 

  • Preheat oven to 375 degrees
  • Heat a medium pot with salted water until it boils
  • Add in the potatoes for 6-8 minutes. Then drain and let cool. Once cool, cut into thin slices.
  • In a small saucepan, heat a tablespoon of butter until melted.
  • Add garlic and let brown.
  • Add two tablespoons of flour and whisk with the butter and garlic
  • Once combined, add a cup of heavy cream and whisk together.
  • Once combined, add a cup of gorgonzola cheese and whisk until melted and combined.
  • Take off heat and sit aside
  • On a baking sheet lay parchment or foil down. Then place your flatbread down and add a small amount of oil and spread on the flatbread
  • Take the cheese mixture you set aside and spread across the flatbread. Make as even as possible.
  • Lay 4-6 pieces of prosciutto onto the flatbread.
  • Add the sliced tomatoes, some under the prosciutto and on top of the prosciutto.
  • Top with parmesan cheese and cook for 15 minutes
  • Add five basil leaves to the top of the flatbread.
  • Cut into four slices and serve immediately!

How to Make Butternut Squash Soup with Prosciutto Crisps

By Food No Comments

Butternut squash soup is comfort food at its finest! Any kind of squash soups are my favorite during the fall season. This one in particular had an amazing flavor profile that was worth all the effort it took to make! With that being said, lets crack open Chrissy Teigen’s Cravings cookbook and try her Butternut Squash Soup!

Butternut Squash Soup with Prosciutto Crisps

From Chrissy Teigens Cravings Cookbook

Ingredients
  

  • 1 Large butternut squash Peeled, seeded and cut into 1-inch cubes
  • 5 tbsp Extra-Virgin Olive Oil
  • 1 tbsp Salt
  • 1 tsp Ground Black Pepper
  • 4 cups Low-sodium chicken broth
  • 16 Sage Leaves
  • 1 Medium Onion-chopped
  • 1 tbsp Minced Garlic
  • 3/4 cup Heavy Cream
  • 6 Prosciutto Crisps

Let’s start with the butternut squash, it needed to be cut, peeled and seeded. I have NEVER done this before. Seriously, was not entirely sure how to do it so I googled how to do it like anyone else. Gimme Some Oven has a great step by step tutorial that you can access here: How to Cut Butternut Squash. Definitely soften the squash because otherwise it is a giant pain to cut and peel!

After you get the squash peeled and cut into cubes place it into a mixing bowl and put one tablespoon olive oil, and your salt and pepper into the bowl. Mix until all the pieces have the mixture on them. Heat 2 tablespoons of olive oil in large pot and put it on medium heat. Then place half of your squash in the pot and make sure they are in a single layer, they should not be overlapping or in two rows. Don’t move the squash for 7 minutes while the bottoms get soft and browned. Flip the squash and pull up any brown bits, let sit for another 5 minutes and then add a splash of chicken broth to get the remaining brown bits. Transfer to a mixing bowl and repeat the process with the second batch of squash. Only difference is the second batch stays in the pot.

While the second batch of squash is cooking get your other ingredients prepared. Grab 4 sage leaves and finely chop them. Then take a medium onion and chop that into small pieces. Once your second batch of squash is cooked, take your onion, sage and garlic and add them to the mixture. Let this sit for 8-9 minutes while the onion cooks and becomes translucent. After that, add the rest of the chicken broth and let it simmer for 25 minutes so the squash gets soft and starts to come apart.

While the squash is simmering, work on your crisp sage leaves and prosciutto. Bring about 1/2 inch of olive oil to a hot simmer. Then add batches of sage leaves, I recommend 3 at a time so its easy to manage, to the oil. They will quickly cook, it only takes about 10 second. Then pull them out onto a paper towel so the excess oil gets soaked up. For the prosciutto, line a baking sheet with parchment or foil. Then layer the prosciutto in a single line so nothing is overlapping. Put in the oven at 400 degrees for about 12 minutes. They will come out nice and crispy. Both the sage leaves and prosciutto need set aside until the end.

Once you have your cooked squash, transfer to a blender. Mine fit in one batch but you may need two depending on your blender. Blend the mix for a few minutes until the pieces are mixed together. This only took 2-3 minutes at the most.

Pour your blended mixture back into the pot and add your heavy cream and mix. Then put the pot on low and let the cream and soup blend and heat up to a nice temperature. Move your soup to individual bowls. Once in individual bowls add a small spoonful of heavy cream to the top. Then add the crispy prosciutto and two crisp sage leaves. You are then good to serve!

Overall Review Score: 4/5

All in all, I would say this was a fantastic butternut squash soup. It definitely took some time, but the flavors were fantastic! For those who love squash this is definitely the recipe for you! If you try this soup let me know what you think below!

xoxo- Kayla