Elimination Challenge Wins: 2/10

Quick Fire Challenge Wins: 4/10

Status:
WINNER OF TOP CHEF SEASON 3!

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Directions:

Sauce:
Heat saucepan, add olive oil and sweat onions and garlic. Add tomatoes and sweat them for 5 minutes.

Large dice most of melon, leaving small amount for brunoise garnish. Add half of large dice melon, wine, capers and olives. Simmer for 20 minutes until most of melon has broken down. Place half of sauce in blender and puree until smooth. Add back into rest of sauce along with the other half of large dice. Add one tablespoon basil and one tablespoon mint. Let sit until ready to use.

In food processor, blend goat cheese, mascarpone and heavy cream. Season with salt and pepper and cream it with a paddle until smooth.

Grill prosciutto on each side until lightly browned. Chop into bite sized pieces.

Spread goat cheese mixture on pizza crust; top with sauce then prosciutto. Add with nicoise. Bake at 550 degrees for 45 minutes. Garnish with brunoise melon and chiffonade of arugula.

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Ingredients:

1t olive oil
1 small onion, small dice
4 cloves garlic, minced
4 Roma tomatoes, dried, diced
1/2 cantaloupe
1/2 honeydew
1 cup white wine
1/4 cup capers
1/4 cup green olives, chopped
2T basil, chiffonade
2T mint, chiffonade
3/4 cup goat cheese
1/4 cup mascarpone
1/4 cup heavy cream
Salt and pepper to taste
6 slices prosciutto
9-inch crust
1/4 cup nicoise olives, chopped
1/4 cup arugula, chiffonade

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