Grilled Summer Pizzette With Peaches Burrata And Ham Recipes

Steps:

• Preheat the oven to 250 degrees F. Place a large grill pan over medium-high heat.
• Divide the pizza dough into 4 even pieces. Roll out each piece into an oval and brush with the vegetable oil. In batches of 1 or 2, grill the crusts until nice grill marks form, 2 to 3 minutes. Flip and continue cooking on the reverse side until cooked and toasted. As you go, remove the cooked crusts to a baking sheet and keep warm in the oven.
• Spoon 2 tablespoons of the fudge sauce onto each crust and spread evenly almost to the edge. Dollop each crust with 2 tablespoons of the marshmallow creme and spread slightly. Sprinkle with the mini marshmallows, chocolate chips and crushed graham crackers. Cut into pieces and serve.

Steps:

• Preheat the oven to 425 degrees F.
• Lightly brush 2 baking sheets with vegetable oil. Lay the ham on top in a single layer and lightly brush with vegetable oil. Bake in the oven until crispy, 10 to 12 minutes, flipping halfway. Remove and let cool.
• Once your pizza dough has thawed, divide into 3 balls. Sprinkle flour (or cornmeal for texture) on your workspace and roll each ball into an elongated "flatbread," 10 to 12 inches long and 4 inches wide. Brush both sides with olive oil.
• Melt the butter in a saucepan over medium-high heat and saute the peaches with the brown sugar and some salt and pepper until caramelized, 3 to 4 minutes.
• Heat a grill or large grill pan to high heat.
• Grill 1 oiled crust until it has distinguished grill marks, about 2 minutes. Flip and then layer with 2 cups arugula, generous spoonfuls of the burrata, some caramelized peaches and crisp serrano. Sprinkle with salt and pepper and close the grill until the cheese is melted. Remove from the grill and repeat with the 2 remaining pizzettes.

Steps:

• http://www.foodnetwork.com/recipes/grilled-summer-pizzette-with-caramelized-peaches-burrata-arugula-and-crispy-serrano-recipe.html