Pizza Bianca with Prosciutto White Pizza Bianca with Prosciutto, Arugula & Ricotta Ingredients: 1 ball of fresh pizza dough (store-bought or homemade) 1/2 cup ricotta cheese 1/2 cup shredded mozzarella cheese 1/4 cup grated Parmesan cheese 2 tbsp olive oil 2 garlic cloves, minced 1/4 tsp crushed red pepper flakes (optional) Salt and black pepper to taste 4–6 slices of prosciutto 1 cup fresh arugula Optional: drizzle of honey or balsamic glaze for finishing Directions: Preheat oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat. Roll out pizza dough on a floured surface to your desired thickness. In a small bowl, mix olive oil, garlic, red pepper flakes, and a pinch of salt and pepper. Brush mixture over the rolled dough. Spoon dollops of ricotta over the crust, then sprinkle with mozzarella and Parmesan. Transfer the pizza to the hot stone or sheet and bake for 10–12 minutes, or until crust is golden and cheese is bubbly. Remove from oven, immediately top with slices of prosciutto and fresh arugula. Drizzle lightly with honey or balsamic glaze if desired. Serve hot. Prep Time: 10 minutes | Cooking Time: 12 minutes | Total Time: 22 minutes Kcal: 430 kcal | Servings: 2–4 servings #pizzabianca #whitepizza #prosciuttopizza #arugulapizza #gourmetpizza #pizzanight #flatbreadstyle #homemadepizza #ricottapizza #bakedpizza #italianpizza #quickdinner #prosciuttoandcheese #easypizzarecipe #arugularecipes #cheesypizza #whitecheesepizza #weekenddinner #fancyflatbread #pizzaathome This Pizza Bianca with Prosciutto is next-level delicious — creamy ricotta, crispy crust, peppery arugula, and that dreamy drizzle of balsamic. Date-night worthy!

Smothered Filet Mignon Seared Filet Mignon with Caramelized Onion & Mushroom Gravy Ingredients: 2 (6 oz) filet mignon steaks Salt and black pepper to taste 1 tablespoon olive oil 2 tablespoons butter, divided 1 cup sliced mushrooms (cremini or button) 1 medium onion, thinly sliced 2 cloves garlic, minced 1 teaspoon fresh thyme (or 1/4 tsp dried) 1 tablespoon all-purpose flour 1/2 cup beef broth 1/4 cup heavy cream (optional, for extra richness) Directions: Season both sides of the filet mignon generously with salt and black pepper. Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat. Sear the steaks for 3–4 minutes per side for medium-rare, or longer to your desired doneness. Remove and set aside to rest. In the same skillet, reduce heat to medium. Add the remaining butter, then sauté onions and mushrooms until softened and golden brown, about 8–10 minutes. Stir in garlic and thyme, cooking for 1 minute. Sprinkle in flour and stir constantly for 1 minute to create a roux. Gradually pour in beef broth, stirring until a smooth gravy forms. Add heavy cream if using, and let the sauce simmer for 2–3 minutes until slightly thickened. Return steaks to the pan and spoon the sauce over them. Let them heat through for 2 minutes. Serve immediately with mashed potatoes or roasted vegetables. Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes Kcal: 520 kcal | Servings: 2 servings #filetmignon #steaklover #smotheredsteak #castironcooking #mushroomgravy #oniongravy #steakdinner #romanticdinner #comfortfoodrecipes #beefrecipes #searedsteak #homemadegravy #weekenddinner #panseared #luxurydinner #gourmetsteak #steakandmushrooms #classicsteak #richflavors #date_night_meal Elevate your dinner game with this Smothered Filet Mignon Rich mushroom and onion gravy takes it to the next level!