Monday, August 5, 2013

Mozzarella, Prosciutto, Egg and Arugula Pizza

Mozzarella, Prosciutto, Egg and Arugula Pizza
As shared from the kitchen of Mari @ Once Upon a Plate (
Adjust ingredient amounts according to size and number of your pizzas, and how much topping you like on each (it's best to apply cheese and prosciutto sparingly.)
First, make the Garlic Butter (makes enough for two 10"-12" pizzas):

2 cloves garlic, minced
1/4 cup softened butter  (2 tablespoons per pizza)
pinch of sea salt
Mix above ingredients together and set aside

Olive oil pizza dough (click here for recipe)
OR ~  use your favorite recipe

Garlic Butter
Salt and pepper
Sliced fresh mozzarella cheese
prosciutto, thinly sliced
generous handful of fresh arugula (rocket lettuce)
1 raw egg for each pizza

To make the pizzas:  
Gather and prepare topping ingredients.
Preheat pizza stone on oven rack in the bottom third of oven to 550°F, or heat pizza stone on outdoor covered grill. 

-Sprinkle pizza peel with cornmeal to prevent dough from sticking. (May use flour instead of cornmeal.)  
-Form pizza dough into a 10 to 12-inch round
-Sprinkle salt and pepper over the dough
-Spread dough with about 2 tablespoons of the garlic butter, almost to the edges
  Note: It's best to add cheese and meat (or other toppings) sparingly so pizza will cook    quickly and evenly
-Arrange a few slices of mozzarella over the garlic butter
-Top with a couple of slices of torn prosciutto

Slide pizza onto the hot pizza stone and bake for approximately 6 to 8 minutes, open the oven/grill and crack an egg over the middle of the pizza, close door/lid and continue baking for a minute or two until the pizza crust is golden, the cheese is melted and bubbling and the egg is just set. Remove pizza from oven/grill, allow to cool for a few moments, then scatter arugula over, slice and serve.


Sunday, August 4, 2013

Roasted Nori Salmon with Crispy Potatoes and Wasabi Mayonnaise

Roasted Nori Salmon with Crispy Potatoes and Wasabi Mayonnaise
As shared from the kitchen of Once Upon a Plate by Mari (
Ingredients: Tiny potatoes, par-boiled
olive oil
Citrus salt, or sea salt
Salmon fillets, skin on
1 nori sheet (edible seaweed sold in dried, paper-thin sheets.)*

Wasabi Mayonnaise
1/4 whole-egg mayonnaise (good quality)
1 tablespoon wasabi paste
1 tablespoon lemon juice
To make the wasabi mayonnaise, blend all ingredients together. Set aside. 
(If making a few hours ahead cover and refrigerate.)

Preheat oven to 475ºF/250ºC
Arrange the par-boiled potatoes on a lightly oiled or greased shallow baking sheet, drizzle with the oil and sprinkle with salt. Using your thumb, press down on each potato to smash them slightly, place in oven and roast for 10 minutes.

While the potatoes are roasting, wrap a strip of nori around each salmon piece and place, skin-side down on the baking sheet with the potatoes. Baking time for the salmon will depend upon the size and thickness, anywhere from about 5 minutes, up to 1o, and potatoes are crispy and golden.  Note: Allow for carry-over cooking time after the salmon is removed from the oven, don't over cook or salmon will be dry.

Serve the salmon skin-side up along with the potatoes and wasabi mayonnaise.  I served this with fresh pea sprouts, simply rinsed in cold water.

* Nori can be found in the Asian section of a well-stocked grocery store.


Recipe adapted from Donna Hay Magazine