Japanese‑Style Prosciutto & Peach Pizza with Miso‑Butter Glaze

Ingredients

• 1 piece Shirataki noodle pizza crust (pre‑shaped)
• 2 tablespoons Unsalted butter
• 1 tablespoon White miso paste
• 6 slices Prosciutto
• 1 medium Fresh peach
• 1 sheet Nori sheets
• 1 teaspoon Olive oil
• to taste Sea salt(optional)
• to taste Freshly ground black pepper(optional)

Instructions

1. 1

   Preheat the oven to 220°C (425°F). Lightly brush the shirataki crust with olive oil and place on a parchment‑lined baking sheet.

2. 2

   In a small saucepan over low heat, melt the butter, then whisk in the white miso paste until smooth; set aside as the miso‑butter glaze.

3. 3

   Brush the miso‑butter glaze evenly over the crust, then bake for 8‑10 minutes until the edges begin to crisp.

4. 4

   While the crust is baking, thinly slice the peach (about 1/8‑inch slices) and cut the nori sheet into thin strips.

5. 5

   Remove the crust from the oven, arrange prosciutto slices and peach slices on top, then drizzle any remaining miso‑butter glaze over the pizza.

6. 6

   Scatter nori strips over the pizza, season with a pinch of sea salt and black pepper, and return to the oven for another 4‑5 minutes just to warm the toppings.

7. 7

   Remove, let cool 2 minutes, slice into three portions, and serve.