1Add sliced shallots to skillet with olive oil, butter, and sugar and cook on low stirring occasionally until shallots are a deep golden color–20-30 mins.
2Remove shallots and add prosciutto sliced into strips and cook until crispy
3Remove prosciutto and deglaze pan with Zinfandel, add BBQ sauce and Franks Red Hot and cook until reduced by 2/3rds
4Lightly saute spinach until slightly wilted
5Spread dough out on a pizza peel and spread with Zinfandel Sauce, top with shallots, fresh mozzarella, spinach, gorgonzola, and prosciutto and bake at 500 degrees on a pizza stone until bubbly with crispy crust–10-15 mins
With half the carbs and double the fiber of traditional pizza dough, we've figured out how to master an even healthier version of the cauliflower pizza crust that won't fall apart!
Anthony Mangieri of Una Pizza Napoletana.
Easy Spinach Lasagna
What's not to love about layers of pasta, gooey cheese, and rich tomato sauce? Lasagna is simply delicious, and this spinach and ricotta version (with Parmesan and mozzarella too) is as easy to make as it is to eat. Read more.