Prosciutto‑Peach Pizza with Ricotta‑Basil Drizzle (Italian‑American Fusion)

Ingredients

• 300 g Cauliflower rice
• 150 g Shredded mozzarella cheese
• 1 Egg
• 30 g Parmesan cheese, grated
• 90 g Prosciutto slices
• 1 medium Peach, sliced
• 120 g Ricotta cheese
• 10 g Fresh basil leaves
• 2 tbsp Extra‑virgin olive oil
• ½ tsp Salt
• ¼ tsp Black pepper

Instructions

1. 1

   Preheat the oven to 220°C (425°F) and line a baking sheet with parchment paper.

2. 2

   In a large bowl combine cauliflower rice, shredded mozzarella, grated Parmesan, and the egg; season with salt and pepper, then mix until a sticky dough forms.

3. 3

   Transfer the dough to the prepared sheet and press into a 12‑inch circle about ½‑inch thick; bake for 10‑12 minutes until lightly golden.

4. 4

   While the crust bakes, caramelize the peach slices in a skillet with 1 tbsp olive oil over medium heat for 3‑4 minutes, stirring gently until softened and lightly browned.

5. 5

   Remove the crust from the oven, top with the caramelized peach wedges and prosciutto slices, then dollop the ricotta cheese evenly over the pizza.

6. 6

   Return the pizza to the oven and bake an additional 3‑5 minutes, just until the ricotta is warmed through.

7. 7

   For the drizzle, blend the remaining olive oil, fresh basil leaves, a pinch of salt, and black pepper in a food processor until smooth; drizzle over the hot pizza before serving.