Tell us a little about your background.
Like many on our team, my background lies in the world of entertainment. I graduated from Elon University in 2017 with a BFA in Musical Theatre. After graduating, I moved to New York City and have been living there ever since. While my background began in performance I also work in directing, writing, and producing and enjoy being involved in many aspects of a theatrical production. Outside of theatre, I have also developed a love of travel. This passion led me to begin an additional career within the travel industry, assisting with administration for prominent travel agencies.
What do you do for Il Chiostro, and how long have you been doing it?
I am the administrative assistant, ensuring that all program registrations are correctly recorded and that our website looks sparkling! I came to the family by way of a mutual friend that Michael and I both share. Soon as I met Michael and Linda I knew that this was a company I had to work for! As the newest member of the team, I am honored to work with this exceptional group and can’t wait to make beautiful memories with all of our clients.
What is your favorite Italian dish to make at home?
I love to cook and find new challenges to take on in the kitchen. I am currently working to perfect homemade pasta!
Do you have a recipe for that dish you’d like to share?
This recipe is perfect for a quick yet unique meal! You can go the homemade route by making your own dough or keep it simple with store-bought pizza dough. I’ll admit, when I’m short on time, I even grab Pillsbury pizza dough—though our Italian friends might not approve. But sometimes, convenience wins!
Prosciutto Ricotta Pizza
Ingredients:
1 tablespoon of all-purpose flour for dusting
1 lb pizza dough
1 tablespoon olive oil or a neutral oil
8 oz mozzarella cheese
1/2 cup ricotta
2 oz. prosciutto
1 cup arugula
2 tablespoons honey or hot honey
Method: Place the dough on a lightly floured surface and let it sit at room temperature for 30 minutes to temper. Meanwhile, position the oven rack in the middle tier and preheat the oven to 475°F. Once the dough is ready, stretch it by hand or use a rolling pin to form a 12-inch circle or a 9×13-inch rectangle. Lightly oil a pizza pan or baking sheet and place the dough in the pan. Top with mozzarella cheese and dollops of ricotta. Bake on the middle rack for 10–12 minutes, or until the cheese is golden and bubbly and the bottom of the crust is lightly browned. Remove from the oven and finish with prosciutto and arugula. Slice into eight pieces and drizzle with honey before serving.
Tell us about your special talents or interests.
Outside of performing, I love to sketch, draw, and even color in my free time. During COVID, I created my own digital art brand Carter Creations (Instagram – @ carter_creations) where I create digital portraits and bookmarks. I also love to write and currently have the goal of finishing my first novel in 2025 – wish me luck that I’ll meet this resolution! However, my favorite interest will always be spending time with my loved ones.
