Peach and Prosciutto Pizza

This peach and prosciutto pizza is also topped with red onions, two kinds of cheese, and fresh basil. It's a tasty way to enjoy my favorite summer stone fruit. 

Peaches on pizza? Yes! Pizza can be more than sauce, cheese, and pepperoni. I love playing with different flavor combinations in pizza. Some of my favorite pizzas include:

• Apple and ham pizza
• Pear and sausage pizza
• Shaved asparagus pizza
• Broccoli pizza

Plus, prosciutto is so wonderful with sweet fruit. Think of the simple salty sweetness of prosciutto wrapped melon. It's so easy and so elegant. Why not pair it with peaches?

Italian Style Chicken Club Sandwiches with Pane al Latte

This Italian Style Chicken Club Sandwich, made with homemade no knead Pane al Latte (Milk Bread), is pretty much the most delicious chicken sandwich I've ever tasted.

This Italian Style Chicken Club Sandwich is pretty much a knock your socks off delicious sandwich. I know it's my new favorite. While you probably won't find a triple-decker club sandwiches in Italy, it's fun to imagine that if there were one, it might be just like this sandwich.

Prosciutto and Fennel Pizza with Olives and Mascarpone

This Prosciutto and Fennel Pizza with Olives and Mascarpone is such an interesting combination of flavors.

It's topped with slices of prosciutto placed over mascarpone, fennel, olives, as well as Sriracha sauce. It's a pretty amazing combination of flavors.

Gruyère Prosciutto Scones

These Gruyère Prosciutto Scones are soft and flaky, and loaded with the nutty flavor of Gruyère cheese and the salty flavor of Italian dry-cured ham.

Fresh from the oven, these ham and cheese scones ooze cheese when you break them apart. I took "just a taste" of one while it was still warm, and didn't stop until I'd polished off an entire scone.

Potato Soup with Fried Almonds

This potato soup with fried almonds gets its creaminess from the Yukon Gold potatoes, which seem to melt into the broth.

This potato and fried almond soup is actually pretty light, but tastes so rich and hearty. The almonds in the soup are fried with garlic and then ground before adding them to the soup while it is simmering. The soup is also flavored with prosciutto or Serrano ham and a bit of saffron.

Grilled Crostini Four Ways

Grilled crostini topped with four different toppings after toasting on the grill. This is fabulous as an appetizer or bread course for an outdoor party.

These grilled crostini have something for everyone. Two of the toppings require putting together a few ingredients, but they can be prepared in advance. The other two toppings require very little preparation, and help round out your appetizer platter.

Spinach, Ricotta, and Three-Meat Calzones

These Spinach, Ricotta, and Three-Meat Calzones are so cheesy and delicious. They are also loaded with spinach, and just enough Italian delicatessen meats to give them a rich and savory flavor. 

A calzone is an Italian stuffed bread, essentially a portable pizza! It can be shaped like an empanada or turnover, as pictured above, or rolled up like a jelly roll. It can be thin or fat, and you can fill a calzone with any kind of cheese, meat, vegetable, and sauce.

Pizza alla Siciliana

This Pizza alla Siciliana is loaded with a light and fresh sauce, as well as the flavors of anchovies, roasted artichoke hearts, and prosciutto. It's topped with thin slices of fresh mozzarella cheese. 

Pizza alla Siciliana is made with a thick airy crust, similar to a focaccia. The bottom of the crust is crispy and, unlike most pizzas, there is a much higher amount of sauce vis-à-vis the cheese.

Sandpot Stir-Fried Chicken Rice | Wok Wednesdays

This Sandpot Stir-Fried Chicken Rice is a traditional Cantonese dish. Rice is cooked in a sandpot, while chicken, ginger, and shiitake mushrooms are stir-fried in a wok. Before the rice is fully cooked, the stir-fry mixture is placed on top of the rice to finish cooking.

As Grace Young says, this "exemplifies the fuel efficiency of Chinese cuisine." The hot rice continues to cook the chicken, and the juices in the chicken flavor the rice.

Stir-Fried Napa Cabbage with Prosciutto | Wok Wednesdays

This Stir-Fried Napa Cabbage with Prosciutto was so simple to make. Napa cabbage, ginger, chicken broth, corn starch, Chinese rice wine, salt, sugar, and prosciutto. After you've chopped and prepped the ingredients, the dish only takes a couple of minutes to prepare, and the cabbage is "crisp-tender."

The Wok Wednesday group is stir frying this dish from Grace Young's Stir Frying to the Sky's Edge. It is a take on the Chinese American dish made with Smithfield country ham, which is similar to a famous Chinese ham. Grace's mother preferred using prosciutto, because it doesn't require soaking to remove extra salt.

The recipe can be found on page 199 of the book. If you'd like to Wok along, check out our recipe schedule and Facebook page. Grace Young is a regular visitor and advisor to us all.