Monday, October 1, 2012

Back in Blog! With Flatbreads...

HELLO! I have been absent. I know! I know, I missed you too. I brought you a present:

I ate both of these in one sitting, alternating between each because they were THAT GOOD.

I figured I'd start off with something easy and cheesy, since I'm easing myself back into being a responsible food lust-provider.

A few months ago I made these on the spur of the moment after deciding I wanted pizza and I wanted it my way (Burger King doesn't make pizza, as far as I know). Having only bread, I decided to make flatbreads instead. I'll start with the top pizza:

Spinach and Mozzarella Marinara Flatbread

Preheat oven to 400 degrees
Rustic Italian or French bread (I like Whole Foods' pain de campagne), toasted
Spinach, as much as you want
Marinara (I made mine but from a jar is just fine)
Sliced mozzarella

The second edible is a...

 Mushroom and Green Olive Pesto Flatbread

Preheat oven to 400 degrees
2 portabello mushrooms
Rustic Italian or French bread (I like Whole Foods' pain de campagne), toasted
Sliced mozzarella
Green olives stuffed with garlic
Trader Joe's pesto (amazing!)

For each flatbread, I recommend toasting the bread first until it's pretty dark so that it won't buckle and become soggy under the weight of all the sauces and moisture (cheese and mushrooms both release moisture when melted). I also recommend making the marinara a little spicy to balance your generous portions of mozzarella, and even adding some meat into the sauce. Really, you can put anything you want on bread with cheese, it's up to you!
The garlic-stuffed green olives came from my local grocery store. After you toast the bread, just load up each piece with what you want and pop it in the oven for 15-20 minutes, or until the cheese has melted. Don't panic if your cheese doesn't melt right away because mozzarella has a higher melting temperature than something like cheddar. When done, consume immediately!
Returning to the TJ's pesto, briefly. I am a pretty harsh judge of pesto, namely because I was subjected to sub par, greasy, gross pesto for 4 years (here's to you, Harvard). Trader Joe's pesto is well-balanced and flavorful. You can taste the basil AND the garlic, without being overpowered. The oil is perfectly proportioned to the pesto, and if it separates it stirs back together quickly without making me feel queasy about how much oil I'm about to consume. It's also refrigerated and must be refrigerated even before opening, so you know it's fairly fresh. I'm sure Whole Foods' pesto is comparable if there isn't a TJ's near you.
So that's that, happy eating! And look forward to more posts soon =).

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