Date and Prosciutto Pizza with Preserved Lemon Sauce

I try to do some dinner prep in the afternoon while the girls are napping, but it doesn’t always work out since there is also laundry to do, toys to pick up, bathrooms to clean- you get the picture. Inevitably the days that I have nothing started are the days that Grace insists on being right under my feet in the kitchen. “I want to help you in your kitchen, mommy,” she will say. These are the days that I pull out the pre-made pizza crusts and let her go to town with cheese and toppings while I do the same. Honestly, it’s one of my favorite meals because I like to rummage through the pantry to see what new flavor combinations I can come up with. This is one I stumbled upon a few weeks back and is so good I’ve made it several times now. It’s the perfect salty-sweet combination with a little kick from the preserved lemons.


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Date and Prosciutto Pizza with Preserved Lemon Sauce
Pre-made crust and these savory and sweet ingredients make weeknight pizza quick, easy and delicious.
Prep Time 20 minutes
Cook Time 10 minutes
Passive Time 30 minutes
Servings
2 people
Ingredients
  • 1 pizza crust
  • 6 medjool dates
  • 3 oz prosciutto thinly sliced
  • 6 cups mozzarella cheese shredded
  • 2 Tbsp olive oil
  • 4 Tbsp unsalted butter
  • 1 Tbsp garlic minced
  • 2 Tbsp onion minced
  • 2 Tbsp preserved lemon minced
  • salt to taste
  • 1/2 cup fresh basil
Prep Time 20 minutes
Cook Time 10 minutes
Passive Time 30 minutes
Servings
2 people
Ingredients
  • 1 pizza crust
  • 6 medjool dates
  • 3 oz prosciutto thinly sliced
  • 6 cups mozzarella cheese shredded
  • 2 Tbsp olive oil
  • 4 Tbsp unsalted butter
  • 1 Tbsp garlic minced
  • 2 Tbsp onion minced
  • 2 Tbsp preserved lemon minced
  • salt to taste
  • 1/2 cup fresh basil
Instructions
  1. About 30 minutes before you want to start preparing the pizza, place the dates in a bowl and cover with boiling water. Let soak, so that you can remove the skins.
  2. Add olive oil to saute pan. Add onion and cook until tender. Then add garlic and cook about 1 minute more.
  3. Add butter to pan and stir to melt and combine.
  4. To complete the sauce add the preserved lemon and then taste before adding any salt as the saltiness of the lemons can vary depending on how they were prepared. I added about 1/8 tsp of salt. Set aside.
  5. After dates have soaked for about 30 minutes the skin should come right off, but if not just let them sit a little longer. Peel the dates, remove the pits, and set aside. Now you're ready to assemble the pizza.
  6. Preheat the oven according to the instructions on your crust. Spread preserved lemon sauce onto pizza. Depending on the size of your crust you may not need all of it, but be generous and brush a little all the way to the edge so that it browns as well.
  7. Cover sauce with shredded cheese, prosciutto and dates. I like to keep the slices of prosciutto whole and just bunch them up a little and tear the dates by hand as I place them for a rustic feel.
  8. Bake as directed by the instructions on your crust. This will probably be about 10 minutes. Remove from oven and top with fresh basil. I like to tear the larger leaves, but leave some of the smaller leaves together in bunches.
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