Chef Randy Feltis‘ skillet pizza is ready for your Friday night dinner faster than if you’d ordered delivery!

Skillet pizza with Brie, prosciutto, pistachio pesto‎ and pear

Serves 2-4

Ingredients:

• 9 oz pizza dough (room temperature)
• 1 oz extra virgin olive oil
• 6 slices triple cream brie
• 4 slices prosciutto
• 1 bosc pear sliced
• 1 handful arugula
• 1/2 cup pistachio pesto (1 clove garlic crushed, 1 handful toasted pistachio, 1 good splash extra virgin olive oil, 1 teaspoon honey and pinch of chilies)
• Aged balsamic

Method:

Heat 12-in. sauté pan with olive oil. Hand stretch pizza dough to same size and place in pan. Cook for 1-2 minutes or till golden and flip. Repeat, then remove to large cutting board.

Place Brie on while crust is still hot. Spoon pesto over and feather remaining ingredients.

Garnish with a good balsamic and enjoy!

Courtesy Randy Feltis
www.eatmypie.ca
@chefrandyf