Have you discovered the Archer Farms Tuscan Loaf at Target? Oh my gosh, it’s a revelation. I’ve been told that if you go early in the morning you can smell the loaves and rolls coming out of the oven and it’s heaven. Word of warning…if you are trying to watch your carbs then maybe you should stay away from the Tuscan Loaf. One taste of it toasted with a little butter and you might inhale the entire thing.
Recently I was feeling the call of pizza but didn’t want to go to the trouble of making my dough and wanted something a little bit healthier option than our usual go-to frozen pizza. I also opted for prosciutto ham instead of pepperoni. Because it’s sliced so thin it gives the impression of being not quite as heavy and greasy as pepperoni. I’m sure they both have the same amount of fat and salt but prosciutto seems like a better choice, plus it makes me feel all fancy.
Sliced Tuscan loaf
1 shallot, minced
1 can tomato sauce
1 can diced tomatoes
1 can tomato paste
1 Tbs. dry Italian herb mix
1 Tbs. sugar
salt & pepper
1 leek, sliced
1 package prosciutto ham, cut into bite size pieces
shredded Italian 5 cheese mix
For the sauce: Melt 1 Tbs. butter in heavy skillet and saute shallot until translucent, about 3 minutes. Add tomato paste, sauce and diced tomatoes. Add Italian season mix, sugar and salt & pepper to taste. Cover and simmer about 15 minutes.
Thinly slice white parts of leek, wash and rinse. In a separate skillet, melt 1 Tbs. butter and saute leeks until translucent, about 5 minutes. Set aside until ready to assemble pizza.
When ready to assemble pizza, position oven rack to top position and preheat oven to 425. Arrange bread slices on baking sheet and spread sauce on bread. Sprinkle each slice with cheese and top with leeks and prosciutto. Bake at 425 for 10 minutes or until cheese is bubbly and edges of bread are toasty.