Parma Pizza with Prosciutto, Mozzarella and a Cauliflower Crust

DSC_0468

recettebilingue

I know, I know… You’re probably thinking: “she definitely missed the boat on that one… Cauliflower Crust is old news!”. And you’d almost be right. After all, it has been around for a bunch of years now, so it is kind of old news. However, I found a way to challenge the “classic” recipe, by removing cheese from the crust. If this recipe is meant to be “healthy”, why make a cheesy dough? It’s no better than flour! So I decided to make my crust dairy-free, so that I could enjoy it without guilt! As you can see, I also wanted it non-soggy, so that slices could be picked up like regular pizza.

Continue reading “Parma Pizza with Prosciutto, Mozzarella and a Cauliflower Crust”

Advertisements

“Red Quinoa” with Brussel Sprouts and Prosciutto

DSC_0026

As you already know, I recently discovered the joys of homemade Pesto Rosso. Since I made a little extra for the Caprese recipe I posted last week, I thought I’d use the rest in a batch of quinoa. Hence the “red quinoa” title. This recipe came together unexpectedly, as I used random ingredients that were sitting in my fridge. I’ve been so busy since last Friday that I haven’t had the time to go grocery shopping once (which further explains this “melting-pot” type of dish). It turned out to be delicious though! The onions, brussel sprouts and prosciutto were so good together that they could easily be eaten as a separate side dish! You can also omit the Pesto Rosso altogether and it’ll still be a great bowl of quinoa with veggies and crispy smoked ham. All in all, this dish made for a perfect quick and easy lunch. Bon appétit!

DSC_0015


Prep Time: 15 min

Ingredients:

  • 1/4 cup quinoa
  • 1/2 cup water
  • 1/2 cup brussel sprouts (sliced)
  • 1/4 yellow onion
  • 1 slice of prosciutto (or bacon)
  • 1 serving of pesto rosso
  • crumbled feta cheese (optional)
  • fresh basil (optional)
  • salt, pepper to taste

Directions:

  1. Cover the dried quinoa with ½ cup water, and cook until the water is absorbed and the grains are tender (about 15 minutes).
  2. Meanwhile, heat up olive oil in a pan. Roughly chop the onion, slice the brussel sprouts and let everything cook on medium-high heat until lightly brown. Add a splash of water and let it evaporate to further soften it all. Add the strips of prosciutto and let it cook for another minute.
  3. When the quinoa is cooked, toss with the pesto rosso, prosciutto and caramelized brussel sprouts and onions. Top with chopped fresh basil, and some crumbled feta cheese.