Prosciutto Pizza with Goat Cheese and Fresh Mozzarella

The teardrop-shaped Indian bread called “naan” makes great pizza—flat enough to make a fairly thin crust but thick enough to be nicely chewy. For best results, keep the toppings simple and to a minimum.

Here, it’s all about the classic duo of ham and cheese. Ham, as in delectable Italian prosciutto and two contrasting cheeses for good balance: rich, tangy goat cheese and creamy, mild fresh mozzarella.

Add a little greenery after baking, and these easy, inviting pizzas are ready to serve.

Serves 3-4

Ingredients

• 4 3.5-oz naan pieces
• olive oil, for brushing
• 4 tbsp tomato paste, divided
• 2 large garlic cloves, finely chopped
• 1 tsp dried red chile flakes
• sea salt
• 4 oz thinly sliced prosciutto, torn into thin strips
• 1/2 cup short, thinly sliced red onion
• 3 oz crumbled goat cheese
• 4 oz fresh mozzarella, cut into small slices
• 1/2 cup coarsely torn flat-leaf parsley

Cheeses and Prosciutto

Preparation

1. Preheat the oven to 400° F. Line a baking sheet with parchment paper.
2. Lay 2 naan pieces on the baking sheet and brush with olive oil. Spread each with 1 tablespoon of tomato paste. Scatter 1/4 of the garlic and chile flakes over each and season with salt.
3. Top each naan with 1/4 each of the prosciutto, onion, goat cheese, and mozzarella.
4. Place the pan in the oven and bake until the naan is crispy around the edges and the cheese has nearly melted, about 12 minutes.
5. Transfer to a cutting board and scatter 1/4 of the parsley on top of each. Repeat with the remaining 2 naan pieces and toppings.

Tomato Paste Layer

Prosciutto Layer

Cheeses Added

Baked Pizza

Cut into pieces and serve.

Prosciutto Pizza with Goat Cheese and Fresh Mozzarella

Grilled Chicken Thighs with Mandarin Orange Glaze

Simple grilled chicken takes on tasty new meaning with a sweet, rich, and very orangey glaze to complement the smokiness of the thighs. It’s so easy to make—the key is giving it time to reduce. The glaze starts out very runny, then cooks down to a wonderful, glossy, sticky consistency—it stays put on the bird!

Tip: Rubbing the grill grate with oil once it's hot (and just before adding the chicken) ensures the meat won’t stick when you turn it.

Serves 4

Ingredients

• 1/2 cup drained mandarin oranges (from an 11-oz can, in juice or light syrup—3 tbsp reserved)
• 1 small garlic clove, finely chopped
• 2 tbsp honey
• 1 tbsp white balsamic vinegar
• sea salt
• freshly ground black pepper
• 1 tsp finely chopped rosemary
• olive or vegetable oil, for rubbing grill grate
• 8 medium-sized chicken thighs (about 3 lbs total), skin removed

Drained Oranges and Juice

Preparation

1. Light a grill for medium heat.
2. Place the mandarin oranges and garlic in a mini food processor and pulse until emulsified.
3. Heat a small saucepan or skillet over medium heat. Transfer the mandarin orange mixture to the pan and stir in the honey, vinegar, and reserved juice or syrup. Season with salt and pepper.
4. Bring to a light simmer and cook until reduced and thickened, 13-15 minutes. Remove from the heat and stir in the chopped rosemary. Let stand while the chicken grills.

Ready to Process

Emulsified Oranges 

Beginning to Cook 

Cooked Glaze

1. Rub the grill grate with oil. Season the chicken thighs with salt and pepper and grill, turning several times (and covering the grill to prevent flare-ups), until golden brown and cooked through, 25-30 minutes, depending on size. 
2. About 3 minutes before the chicken is done, brush the thighs with most of the glaze.

Seasoned Thighs 

Beginning to Grill 

After 1st Turn

Grilled Thighs

Glaze Added

Transfer the chicken to a board or platter and let rest 5 minutes before serving. Brush with the remaining glaze and serve.

Grilled Chicken Thighs with Mandarin Orange Glaze

Summer Vegetable and Cheese Pie

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This hearty vegetarian pie is loaded with the flavors of summer—and plenty of cheese. Peppers, fresh corn, summer squash, scallions, sweet tomatoes, mmmm. And when you add the cheesy, salty bite of asiago along with creamy provolone and ricotta, you’ve got a rich, flavorful pie to celebrate the season. You won’t miss the meat.

Tip: Removing the kernels from an ear of corn is easy. Stand the ear in a shallow bowl and gently scrape down the sides just beneath the kernels with a large, sharp knife. Take it slowly so that the kernels land in the bowl, not on the walls.

For potpies that aren’t so vegetarian, check out Skillet Chicken Potpie with Fresh Herbs and Spinach and Smoked Salmon Pie.

Serves 4-6

Ingredients

•  olive oil for oiling skillet
• 1 14.1-oz package refrigerated piecrusts (2 crusts)
• 1 cup coarsely shredded asiago cheese
• 1/2 cup coarsely shredded provolone cheese
• 1/2 cup mixed, chopped red and green bell pepper (or all red)
• 2 scallions, thinly sliced
• fresh corn kernels from 1 large ear
• 1 cup ricotta cheese
• 1 very small zucchini, thinly sliced (1/8-inch)
• 1 very small yellow squash, thinly sliced (1/8-inch)
• 2 large roma tomatoes, thinly sliced (1/8-inch) and patted dry with paper towels
• sea salt
• freshly ground black pepper
• 1 egg white, whisked

Provolone, Asiago, and Ricotta

Pie Vegetables

Yellow Squash and Zucchini

Pat tomato slices dry

Preparation

Preheat the oven to 375°F.

Lightly oil a 10-inch cast-iron skillet and place 1 piecrust in the bottom, pressing gently against the sides.

In a bowl, toss together the asiago and provolone cheeses. In another bowl, combine the bell pepper, scallions, corn, and ricotta.

Ready to Fill

Peppers, Scallions, and Corn

Ricotta Added

Scatter 1/3 of the asiago and provolone mixture over the piecrust. Top with half the zucchini slices and half the yellow squash slices, mixing vegetables throughout the layer. (Overlap as needed, but don't double-stack. Save any remaining vegetables for later use.)

Spread half the ricotta mixture on top, then top with half the tomato slices. Season with salt and pepper.

Scatter another 1/3 of the asiago and provolone mixture over the tomatoes and repeat the layering, ending with the remaining 1/3 asiago and provolone mixture on top.

Top with the remaining piecrust, crimping the edges around the border. Make crisscross cuts in the top crust and brush with egg white.

Bake 40 minutes, until the crust is golden brown and the filling is bubbly.

Asiago and Provolone

Squash Layer

Ricotta Mixture

Tomato Layer

Ready to Bake

Baked Pie

Transfer the skillet to a wire rack and let rest 10 minutes before slicing.

Summer Vegetable and Cheese Pie