Onion Soup Topped with a Gruyere Crostini

So good it brings tears to my eyes. Great for cold nights.
Prep time: 20 minutes            |           Total time: 1.5 hours            |             Yield: Serves 4

Ingredients:

· 1 pound yellow onions, 

halved and thinly cut lengthwise

· 3 to 5 sprigs of fresh thyme

· 1 bay leaf

· 1/4 teaspoon sea salt

· Fresh cracked pepper·

· 1 teaspoon all-purpose flour

· 1/2 cup dry white wine

· 2 cups beef stock

· 1 cup water

· 1 1/2-inch-thick slice of ciabatta bread 

· 2 tablespoons unsalted butter

· 1 1/2 cups grated Swiss Gruyère cheese

Directions:

1. In a large pot melt the butter over low heat. Add the onions, thyme, bay leaf, and salt and pepper to taste and cook until the onions are deep amber and exceedingly soft, stirring occasionally, 25 to 30 minutes. 

2. Add the flour and cook for 1 to 2 minutes, then add the wine, increase the heat, and let the wine bubble away for 2 to 3 minutes. 

3. Add the beef stock and water, and let the soup simmer for 25 to 30 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.

4. Preheat the oven to broil. Arrange a rack in the middle of the oven. Place the ciabatta on the middle rack of the oven and toast until crispy, about 2 to 3 minutes per side.

5. Remove the bay leaf and thyme sprigs from the soup and discard. 

6. Pour the soup into two ovenproof bowls, float the toasted ciabatta on top, and cover it with a thick layer of the Gruyère. Put the soup bowls under the broiler on the middle rack and cook 3 to 5 minutes, or until the cheese is fully melted and golden.

Source: Epicurious

Crispy Potato Roast

Spudderly wonderful. Great for a side dish.

Prep time: 20 minutes             |                Total time: 1.5 hours             |            Yield: Serves 8

Ingredients:

·  3 tablespoons unsalted butter, melted
·  3 tablespoons extra-virgin olive oil
·  4 pounds russet potatoes, peeled
·  5 shallots, thickly sliced lengthwise

·  1 teaspoon red-pepper flakes 

·  1 teaspoon paprika 

·  Coarse salt and pepper

·  8 sprigs thyme

Directions:
1. Preheat oven to 375 degrees. 
2. In a small bowl, combine butter and oil. Brush bottom of a round 9-inch baking dish with some butter mixture. 
3. With a sharp knife, slice potatoes very thinly crosswise.
4. Arrange potato slices vertically in dish. Wedge shallots throughout. Sprinkle with salt, pepper, red-pepper flakes, and paprika. Brush with remaining butter mixture. 

5. Bake 1 1/4 hours. Add thyme and bake until potatoes are cooked through with a crisp top, about 35 minutes more.

Source: Adapted from Fish Food Blog 

Butternut Squash Mac and Cheese

The ultimate comfort food. Great for November.

Prep time: 10 minutes            |            Total time: 30 minutes          |           Yield: Serves 4

Ingredients

· 1 medium sized butternut squash (about 2 1/2 pounds)
· 3-4 cups low-sodium chicken broth
· 3-4 fresh sage leaves
· 3/4 cup heavy cream
· 1/4 pound extra-sharp cheddar cheese, grated

· 1/4-pound Gruyere cheese, grated
· 1 pound of pasta

· 1 teaspoon kosher salt
· 1 teaspoon ground mustard powder
· 1 teaspoon smoked Spanish paprika
· 1/2 teaspoon cayenne pepper 

· Freshly ground black pepper

Directions

1. Peel butternut squash with a potato peeler, then cut in half lengthwise. Scoop out seeds and cut the remaining squash into 1" pieces. Combine in a large saucepan with the chicken broth, making sure the broth covers the squash completely. Add the sage leaves and bring all to a boil, then reduce heat and simmer uncovered for about 20 minutes or until squash is fork tender.
2. In the meantime, bring a large pot of water to boil. Add the pound of pasta and cook according to packaged directions until al dente (about 8 minutes). Drain and set aside.
3. Drain the squash, while reserving 1 cup of the chicken broth. Add the cooked squash and sage to the blender or food processor and process in batches until smooth, adding about a cup of the reserved chicken broth. 4. Return the pureed squash to a medium pot over low heat and add the heavy cream, spices, and grated cheddar, stirring until the cheese is melted and the sauce is completely smooth.
4. Pour the sauce over the cooked pasta and stir until well combined. Taste and adjust seasoning, then serve. 

Source: Adapted from Always Order Dessert Blog and Open Mouth Insert Cookie Blog

Chicken Wrap with Thai Peanut Sauce

This sauce is nuts! Great for a weeknight dinner.

Prep time: 30 minutes             |          Total time: 30 minutes           |           Yield: Serves 4

Ingredients

Wrap filling:

· 2-3 chicken breasts

· 2 bell peppers

· 2 zucchinis 

· 1 onion

· 3 tablespoons of olive oil

· Salt, pepper, and pepper flakes to taste

Peanut sauce:

· 1 clove garlic, minced
· 1/2 teaspoon peeled, grated fresh ginger
· 1/2 cup vegetable oil

· 1/4 cup good apple cider vinegar
· 3 tablespoons soy sauce or White Miso
· 1 1/2 tablespoons dark sesame oil
· 1/2 tablespoon honey
·  1/4 cup smooth peanut butter
· 2 teaspoons kosher salt

Directions

Wrap filling:

1. Preheat the oven to 450 degrees.

2. Heat 2 tablespoons of olive oil in an oven-safe skillet on top of the stove over medium-high. While that’s heating, rub the breasts with salt, pepper, and pepper flakes.
3. Brown breasts in the pan on top of the oven, without disturbing for a few minutes on each side. Move the pan to the oven. Do not cover the pan; the skin will continue to crisp in the oven.
4. Let them cook for about 10 minutes in the oven, then flip them over again. Start checking for doneness at the 25-minute mark (time will vary depending on size).
5. Chop bell peppers, zucchinis and onion. Sauté in remaining olive oil (1 tablespoon).

6. Slice chicken into strips. Place chicken and vegetables in a tortilla.

Peanut sauce:

1. Combine ingredients and blend using a food processor or a blender.

2. Drizzle wrap with peanut sauce. 

Source: Sauce from Barefoot Contessa (link forthcoming). 

Pumpkin Fondue

Creamy pumpkin perfection. Great for holiday parties.
Prep time: 30 minutes             |             Total time: 2 hours            |            Yield: Serves 8

Ingredients
· 1 (15-inch) piece of baguette, 

cut into 1/2-inch slices 

· 1 (7-pound) orange pumpkin
· 1 1/2 cups heavy cream
· 1 cup reduced-sodium chicken broth
· 1/2 teaspoon grated nutmeg
· 2 1/2 cups grated Gruyère (6 ounces)
· 2 1/2 cups grated Emmental (6 ounces)
· 1 tablespoon olive oil

· 4 apples

· 8 cups veggies (carrots, broccoli, bell peppers, zucchini)

Directions
1. Preheat oven to 450°F with rack in lower third.
2. Toast baguette slices in 1 layer on a baking sheet in oven until tops are crisp (bread will still be pale), about 7 minutes. Transfer to a rack to cool.
3. Remove top of pumpkin by cutting a circle (3 inches in diameter) around stem with a small sharp knife. Scrape out seeds and any loose fibers from inside pumpkin with a spoon (including top of pumpkin; reserve seeds for another use if desired). Season inside of pumpkin with 1/2 teaspoon salt.
4. Whisk together cream, broth, nutmeg, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl. Mix together cheeses in another bowl.
5. Put a layer of toasted bread in bottom of pumpkin, then cover with about 1 cup cheese and about 1/2 cup cream mixture. Continue layering bread, cheese, and cream mixture until pumpkin is filled to about 1/2 inch from top, using all of cream mixture. (You may have some bread and cheese left over.)
6. Cover pumpkin with top and put in an oiled small roasting pan. Brush outside of pumpkin all over with olive oil. Bake until pumpkin is tender and filling is puffed, 1 1/4 to 1 1/2 hours.

7. With a large spoon, stir cheese with desired amount of pumpkin.

8. Dip with bread, apples, and veggies.

Source: Epicurious. Thanks MP!

Zucchini Pizza

Pizzacchini. Great for a healthy dinner.

Prep time: 30 minutes           |            Total time: 50 minutes            |          Yield: Serves 4

Note: This recipe makes 5 different zucchini pizza variations. Adapt with your favorite pizza toppings.

Ingredients
Base: 8 zucchini, halved lengthwise

Toppings #1:

· 1/8 cup of marinera sauce

· 1/8 cup of homemade pesto

· 1/8 cup of fresh feta

· Chopped onion to taste.

· Meat of your choice (pepperoni, 

prosciutto, ground sausage, etc.)

Toppings #2:

· 1/8 cup of homemade pesto

· 1/8 cup of fresh feta

· Chopped onion to taste

· Chopped bell pepper to taste

Toppings #3:

· 1/8 cup of marinera sauce

· 1/8 cup of mozzarella cheese

· Chopped onion to taste

· Shredded meat of your choice (pepperoni, 

prosciutto, ground sausage, etc.)

Toppings #4

· 1/8 cup of tahini sauce (mix tahini paste, olive oil, and lemon juice)

· 1/8 cup of fresh feta

· Chopped onion to taste

· Chopped bell pepper to taste

Toppings #5:

· 1/8 cup of homemade pesto

· 1/8 cup of fresh feta and mozzarella 

· Shredded meat of your choice (pepperoni, 

prosciutto, ground sausage, etc.)

Directions
1. Pre-heat oven to 400 degrees. Coat a 13×9 baking dish with non-stick cooking spray. Set aside.
2. Add sauces and toppings to zucchini halves. For deep dish pizzas, scoop the seeds from the center of each zucchini half, using a spoon. Fill with toppings.

3. Bake for 20 minutes, or until cheese is golden brown.

Source: Inspired by All Recipes. Updated by Chef Power and Chef Hannan.

Tortilla Soup

Spicy fresh. Great for a quick dinner...great for leftovers. 
Prep time: 10 minutes         |           Total time: 30 minutes           |            Yield: Serves 4

Ingredients
· 6 (6-inch) corn tortillas
· 1/4 cup grapeseed oil, peanut oil, 
other high smoke-point oil
· 1/2 cup chopped onion
· 2 cloves garlic, minced
· 1-2 medium Anaheim, poblano or jalapeño 
chiles, seeded, veins removed, chopped 
· 4 cups chicken broth or homemade chicken stock
· 1 can (14.5 oz) diced tomatoes, undrained
(recommended Muir Glen fire-roasted)
· 1 cup whole corn kernels, cooked
· 1/2 teaspoon coarse salt (kosher or sea salt)
· 1 1/2 cups shredded cooked chicken
· 1 ripe avocado
· 1/2 cup (2 oz) shredded cheddar
· Chopped fresh cilantro
· 1 lime, cut into wedges

Directions
1. If you are starting with somewhat old, dried out tortillas, great. If not and you are starting with relatively fresh tortillas, put them on a baking sheet and put them in the oven at 200°F for 10-15 minutes to dry them out a bit.
2. Cut tortillas in half, and then cut the halves into 1/4-inch wide strips. Heat oil over medium-high heat in a 3-quart pot. Working in three batches, fry the tortilla strips in the oil, until lightly browned and crisp. Remove the tortilla strips from the pan and let drain on a paper-towel-lined plate.
3. Add the chopped onions to the pan, cook 2 minutes, stirring frequently.
4. Add the chopped chile and cook for 2-3 minutes more, until the onions and chiles have softened.
5. Add the garlic and cook for 30 seconds more.
6. Add the broth, tomatoes, and salt. Increase the heat to high, heat until the soup begins to boil, then reduce the heat to a low simmer, cover and simmer for 15 minutes. Add the shredded chicken and corn.
7 To serve, pit, peel, and cut the avocado into 1-inch pieces. Divide half of tortilla strips among 4 individual serving bowls; ladle in soup. Top with avocado and cheese; garnish with remaining tortilla strips and cilantro. Serve with lime wedges.

Source: Simply Recipes.

Pumpkin Cupcakes

Tastes like fall. Great for a seasonal dessert.
Prep time: 10 minutes             |             Total time: 30 minutes            |          Yield: 24 cupcakes

Ingredients

· 1 box Betty Crocker SuperMoist yellow cake mix
· 16 ounce canned pumpkin pie mix 
· 1/2 cup water
· 1/3 cup vegetable oil
· 4 eggs
· 1 container cream cheese frosting

Directions
1. Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each 
of 24 regular-size muffin cups.
2. In large bowl, beat cake mix, pumpkin mix, water, oil, eggs and pumpkin pie spice with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about two-thirds full).
3. Bake 19 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
4. Frost cupcakes with frosting. Sprinkle edge of frosted cupcakes with pecans; press lightly into frosting. Store loosely covered.

Source: Adapted from Betty Crocker

Potato and Cheese Pierogi

Bring on the Polski. Great for an all day project.

Prep time: 1.5 hours         |         Total time: 2 hours         |         Yield: ~3 dozen dumplings

Ingredients 

Dough:
· 3-1/2 cups all-purpose flour, plus more for dusting 
· 3 large eggs · 2 tablespoons sour cream 
· 3/4 to 1 cup water

Filling:
· 1-1/2 lbs baking potatoes, peeled and cut into 1-inch slices
· 2 tablespoons unsalted butter 
· 1 tablespoon extra-virgin olive oil 
· 1 small sweet onion, chopped 
· 1 clove garlic, minced 
· 1/4 teaspoon dried thyme 
· 3/4 to 1 cup grated dry farmer's cheese 
· Kosher salt and freshly ground pepper to taste

Sauce:

· 3 tablespoons butter 
· 2 cloves garlic, finely chopped 
· 2 tablespoons flour 
· 1-3/4 cup chicken broth (either homemade or low-sodium) 
· 1/2 teaspoon salt 
· 1/4 teaspoon white pepper 
· 1/4 cup sour cream 
· 1/3 cup chives

Finished dish:
· 1/2 stick butter, cut into 1 tablespoon portions 

Directions

Prepare dough:
1. In a large bowl or mixer, combine the flour, eggs, sour cream and 1/2 cup of water. 

2. Beat the eggs as you mix and gradually add the rest of the water until the mixture is combined.
3. Turn the dough onto a well floured surface. Knead it gently, using a dropping technique (lift the dough from the surface and drop it down). Knead only until the ingredients are blended and the dough is smooth and slightly sticky, about 3 to 5 minutes. Be careful not to over work the dough.
4. Wrap the dough ball in plastic wrap and let it rest for at least 20 to 30 minutes while you prepare the filling.

Make filling:
1. Put the potatoes in a medium pot and add just enough cold, salted water to cover them. Bring to a boil and cook until the potatoes are soft, about 20 minutes.
2. While the potatoes cook, melt the butter and oil over medium heat in a large saute pan. 

3. Add the onion, garlic and thyme, cooking until the onion turns translucent, about 2 minutes. 

4. Lower the heat and continue cooking until onions caramelize slightly, about 20 minutes. You may need to add a bit more butter as the onion and garlic mixture cooks. 

5. Season with salt and pepper to taste and set aside to cool.
6. When the potatoes are soft, drain them in a colander and lightly press out the remaining moisture. Return them to the pot, remove from heat and add the cooled onion mixture and the cheese. Mash them just until blended and large lumps are gone. Season again with salt and pepper to taste. Set aside to cool while you roll out the pierogi dough.

Assemble pierogis:

1. With lightly floured hands, pinch off tablespoon sized portions of the dough and roll them into balls. The balls should be about 1-1/2 inches in diameter, yielding about 3 dozen total.
2. On a well floured surface, gently roll each ball with a rolling pin until about 1/8 inch thick and 3-1/2 inches round. Cover the finished rounds with a damp towel so they don't dry out while you're working.
3. Once your rounds are rolled out, hold each in the palm of your hand, filling the center of it with a generous tablespoon of the potato mixture. 

4. Gently fold the round in half, pulling the edges away and pinching them firmly shut to enclose the filling. Be sure the edges are sealed by working from one end to the other. As you work, set your filled pierogi aside on a floured surface and cover them with plastic wrap.

Make sauce:
1. Heat the butter in a large pan over medium heat. Add the garlic and cook, stirring constantly until it softens and begins to turn a very light golden color. Be careful not to allow it to crisp or brown. 

2. Add the flour, and continue stirring until it is well incorporated into the butter and garlic. Continue cooking, stirring constantly, until the flour begins to turn golden yellow.
3. Gradually begin stirring in the chicken broth, blending it with the flour mixture until the sauce is smooth, creamy and thickened. 

4. Add the salt and pepper, taste and adjust the seasoning if necessary. Whisk in the sour cream and blend until smooth. Add the fresh chives just before serving.

Cook pierogis:

1. Bring a large pot of salted water to a boil over high heat. 

2. Working in batches, drop no more than 6 pierogi at a time into the boiling water. After they float back to the surface, allow them to cook another 2 to 4 minutes. Remove the pierogi with a slotted spoon and place on a towel to drain and cool.

Sauté and serve:
1. To finish the dish, heat a tablespoon or two of butter in a pan over medium heat and briefly sauté them in batches until they are slightly crispy and brown on the exterior. 

2. Transfer to a serving dish and top with sauce.

Source: My Gourmet Connection 

Guacamole

A real crowd pleaser. Great anytime.

Prep time: 5 minutes                |             Total time: 15 minutes             |             Yield: 1 batch

Ingredients 
· 3 ripe avocados
· 8 ounces of salsa (pico de

gallo/Pace hot salsa)

· 1 lime, juiced
· 1/2 medium onion, diced
· 2 tablespoons chopped cilantro
· 1 clove garlic, minced

Directions

1. Cut avocados in half. Remove pit. Scoop out avacado from the peel; put in a mixing bowl.
2. Using a potato masher or fork, mash avocado. Add salsa, lime, onion, cilantro, and garlic.


Source: Chef Hannans. 

Apple, Goat Cheese, and Walnut Stuffed Chicken Breast

Bow chicken wow wow. Great for autumn nights.
Prep time: 10 minutes              |            Total time: 1 hour            |            Yield: 4 servings

Ingredients
· 4 boneless chicken breasts
· 3-4 ounces goat cheese
· 1-2 apples, diced
· 1/4 cup walnuts
· 1 tablespoon of fresh lemon juice

· 2 teaspoons of thyme 

· 1 teaspoon pepper
· 1/2 teaspoon salt
· 1/3 teaspoon pepper flakes

Directions
1. Preheat the oven to 375.
2. Place chicken breast on a large 

sheet of waxed paper; cover with another sheet; 

pound chicken breast to 1/4 inch thickness. 

Season both sides with half of the thyme, salt and pepper.

3. Sautee apple cubes in olive oil.
4. Heat goat cheese in the microwave for 30 seconds or until soft.
5. Combine the goat cheese, apple, lemon juice, walnuts, thyme, and pepper.
6. Cut a slit down the center of each chicken breast. Fill each pocket evenly with mixture.
7. Bake chicken for about 30 minutes.

Source: Chef Lassig and Chef Hannan.

Baked Goat Cheese Salad with Red Onion Confit

You had me at confit. Great for a cheese lovers.

Prep time: 2 hours              |              Total time: 3 hours              |            Yield: 4 servings

Ingredients
Goat cheese saucers:
· 4 ounces of goat cheese, 
sliced into 1 inch rounds
· 1 cup breadcrumbs 
· 1 tablespoon of fresh herb medley (basil, oregano, chives) 

· 1 tablespoon garlic, finely chopped
· 1 teaspoon salt
· 1 teaspoon ground pepper

Onion confit:
· 2 onions, very finely chopped
· 2 tablespoons butter
· 1/4 cup of red wine
· 1/2 tablespoon of honey
· Salt and pepper to taste

Salad:
· 8 cups of arugula or mixed greens
· Olive oil and balsamic vinaigrette

Directions
Goat cheese saucers:
1. Marinate goat cheese rounds in olive oil, herbs, garlic, salt, and pepper for an hour to 3 hours in the refrigerator.
2. Line cookie sheet with parchment paper and preheat oven to 375º.
3. In a large bowl, toss breadcrumbs with olive oil, fresh herbs, salt and pepper.
4. Press goat cheese rounds into seasoned breadcrumbs and coat well on all sides.
5. Bake on cookie sheet for 5 minutes until the center is soft to the touch.

Onion confit:
1. In a medium heavy skillet over medium heat, melt butter.
2. Add onions and allow to soften without disturbing for the first 10 minutes, do not stir often but be careful not to brown too quickly.
3. Caramelize onions for about 30-40 minutes stirring gently every 5-10 minutes.
4. Whisk together wine and honey, and add to skillet stirring to incorporate, lower heat and watch carefully until all liquid is absorbed and mixture resembles a thick jam.
5. Season with salt and pepper and remove from heat.

Source: Adapted from Tree Hugger.

Pretzel Chicken with Honey Dijon Sauce

Crispy and savory and saucy - oh my! Great for weeknights and kids. 
Prep time: 10 minutes | Total time: 30 minutes | Yield: ~12 chicken strips

Ingredients
Chicken:
· 2 lbs boneless skinless chicken breasts, 

cut into strips

· 2 eggs, scrambled
· 1/2 teaspoon mustard powder
· 1/2 teaspoon onion powder
· salt and pepper to taste

Breading:
· 2 cups sourdough pretzels, ground in the 

food processor (until they are the consistency of bread crumbs) 

· Vegetable oil for frying

Sauce:
· 1/2 cup honey
· 1/4 cup Dijon mustard

Directions
1. Combine mustard and honey for sauce. Mix well and set aside.
2. Preheat oil to 350 degrees. Combine eggs with spices in a large bowl. Mix well and add chicken
3. Add pretzel crumbs to a large bowl. When oil is hot, bread chicken and fry oil until deep golden brown. Chicken should be firm with an internal temperature of 165 degrees. Place on paper towels or cooling rack after removing from oil.

Source: Eclectic Recipes.
Note: Broken sink handles + boiling oil can't stop with this dinner winner @Chef Jordan.

Grilled-Peach and Prosciutto Pizza

Salty and sweet - and everything in between! Great for lazy Sundays and dinner parties.
Prep time: 30 minutes | Total time: 4 hours | Yield: Three 9-inch pizzas

Ingredients
Pizza dough:
· 1 cup warm water (about 110 degrees)
· 1 1/8 teaspoons (1/8 ounce envelope) 

active dry yeast
· 2 1/2 to 3 cups all-purpose flour, plus more for surface and hands

· 1 teaspoon coarse salt
· Extra-virgin olive oil, for bowl

Pizza toppings:
· 1 peach, cut into 1/2-inch wedges
· 4-6 ounces fresh goat cheese
· 12 thin slices prosciutto, cut in half
· 1/2 cup arugula
· 2 cloves of garlic
· Extra-virgin olive oil, for drizzling

Directions
1. Pour water into a large bowl. Sprinkle with yeast. Let stand until dissolved, about 5 minutes. Add 1.5 cups flour and 1 teaspoons salt, and stir until smooth. Add another 1 cup flour, and stir until smooth. Continue adding flour (up to 1/2 cup), 1 tablespoon at a time, stirring, until dough comes away from sides of bowl but is still sticky.
2. Turn dough out onto a lightly floured surface. Knead dough with floured hands: Throw it down on surface, pulling it toward you with 1 hand and pushing it away from you with the other. Fold dough back over itself (use a dough scraper or a wide knife to scrape dough from surface), and knead until smooth, elastic, and soft but still a little tacky, about 10 minutes.
3. Shape dough into a ball, and transfer to a lightly oiled bowl; turn to coat. Cover with plastic wrap, and let stand in a warm place until doubled in volume, about 3 hours.
4. Heat grill to high. Scrape dough out of bowl onto a lightly floured surface, and cut into 6 equal pieces. Shape each piece into a ball. Dust with flour, and cover with plastic wrap. Let stand until dough is almost doubled in volume, 20 to 30 minutes.
5. Holding top edge of 1 dough ball in both hands, let bottom edge touch surface (refrigerate remaining balls as you work). Carefully move hands around edge to form a circle, as if turning a wheel. Hold dough on back of your hand, letting its weight stretch it into a 12-inch round. Transfer dough to a lightly floured pizza peel (or an inverted baking sheet). Press out edges using your fingers. Lightly jerk peel; if dough sticks, lift, and dust more flour underneath.
6. Heat grill to high. Grill pizza dough, flipping occasionally, until charred and cooked through, about 4 minutes.
7. Grill peach wedges, flipping, until caramelized, about 2 minutes per side.
8. Preheat oven to 400 degrees (or heat grill to medium). Drizzle pizza crust with olive oil and chopped garlic. Add cheese, prosciutto, and peaches. Bake or grill until cheese melts and is bubbling, about 8 minutes (time may vary slightly if grilling).
9. Remove from oven or grill. Top with arugula.

Source: Adapted from Martha Stewart.