Earthy Intoxicating Flatbread Pizza
Mushroom, Walnut, Black Truffle Sauce
Mozzarella, Parmesan, Chives
“Our black truffle sauce is made of Black truffles (tuber aestivum), harvested in the beautiful Piemont region in Italy. Only best quality black truffles are hand selected by experts before confectioning in jars to be tasted all year long. To create this amazing sauce, we are using artisan methods as well as high quality raw materials.”
Black Truffle Sauce from my friends at Gourmet Attitude is made with mushroom, olive oil, truffle, carrot, onion, salt, aromatic herbs and spices, garlic, and walnuts. The addition of Black Truffle Sauce to a humble mushroom flatbread transforms it into an intoxicating slice of heaven.
The flatbread is heated just long enough for the cheeses to melt and the edges to get a little crispy allowing the Black Truffle Sauce to release its heady aromas and intensify the robust earthy flavors.
Earthy Flatbread Pizza Recipe
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Smoked Salmon Flatbread Pizza
Chive Blossoms, Chives, Fried Capers
Dill, Lemon, Maui Onion, Horseradish Cream Cheese
Smoked salmon pizza was one of a trio of flatbreads we served for lunch aboard Oasis on a recent cruise over to Two Harbors at Catalina Island. Lunch on the aft deck could not have been more delightful – with perfect weather, breathtaking scenery, and wonderful company.
Our three light and crispy flatbread pizzas (smoked salmon, roasted brussels sprouts, and a version of vegetable with arugula) were accompanied by a lively chopped Israeli salad and refreshingly cool sangria. Flatbread pizzas make for a super-satisfying lunch on board. They are fast and easy to cook in the galley, and they’re not as filling as traditional pizza – so after lunch we were buoyant and ready for a fabulous 6 mile hike around the island.
Smoked Salmon Pizza Recipe
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Favorite Dish on the Super Bowl Buffet, Guaranteed
Cevapcici (Lamb and Beef Sausage) Flatbread Pizza
Ajvar (Spicy Roasted Red Pepper and Eggplant Dip/Spread)
Mozzarella, Sweet Onion, Sour Cream
San Pedro, our charming town located on the seaside corner of America’s second largest city, is home to thousands of Croatians, including my butcher. One of his specialties is the stubby cigar-shaped Balkan sausage known as cevapcici. He makes his with lamb and beef and spices although some people also add pork to the mix.
They are skinless and formed by a unique kitchen gadget, into what I would call a particularly unfortunate shape as they are not too pretty for the camera if you know what I mean. But what they lack in visual appeal, they make up for in flavor.
Cevapcici are almost always accompanied by onion and often by sour cream, peppers, flatbread, and ajvar – a super-tasty Balkan spread/dip/relish made primarily with roasted red pepper then smaller amounts of roasted eggplant, chili, salt, sunflower oil, and sometimes garlic. For the Super Bowl, I’m transforming the beloved Balkan sausage and it’s condiments into a pizza. It will be the favorite dish on the buffet, guaranteed.
Pronounce all the c’s like a ch, Che-VAP’-Chi-Chi. And pronounce ajvar as AY-var.
How to Make Cevapcici Flatbread Pizza
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Lavash Flatbread Pizza
Potato, Arugula, Sour Cream, Chives,
Kalamata Olive, Truffle Oil, Black Truffle Salt, Lemon
Sometimes this uprooted Chicago girl wants to serve a skinny pizza. We really do still adore our deep dish pizzas – especially Lou Malnati’s. But I also grew up enjoying Candlelite pizza, fondly remembering my parents’ love of the super-thin crust at the hip joint that was walking distance from our home on the Far North Side – a neighborhood tavern where the graphics on the old-fashioned neon sign now read “Cool Served Here.”
Fast forward many decades – while my lavash flatbread pizza recipe isn’t Candlelite-style per se – it is ultra-thin with a cracker-y crust. Still faintly reminiscent of the Chicago thin-crust pizza of yesteryear, even though back then the topping never included potato, arugula, kalamata olives…or truffle salt.
Lavash Flatbread Pizza Recipe
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Grilled Eggplant Pizza with Cauliflower Crust
Tomatoes, Kalamata Olives, Garlic, Basil, Mint, Red Chile Flakes, Mozzarella
OK Low-Carb, Gluten-Free, Grain-Free, Vegetarian friends – this pizza is for you! Smoky grilled eggplant tops a pizza crust made of cauliflower. Grape tomatoes, kalamata olives, garlic, basil, and mint are tossed with a bit of olive oil, salt and red chile flakes then loaded on top of the eggplant. Sprinkled with shredded mozzarella then popped in the oven until everything is nice and hot – this pizza will delight everyone, but especially those who want to replace the dough. Cauliflower naturally has lower carbohydrates, higher fiber, and more nutrients than traditional flour-based pizza dough. This is a true veggie pizza.
How to Make a Cauliflower Pizza Crust
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Pretty Little Cast Iron Skillet Pizzas
Ricotta & Mozzarella
Roasted Butternut Squash, Agave Syrup, Fried Sage, Violas
Arugula, Toasted Hazelnuts, Hazelnut Oil, Borage
I just couldn’t put them away, not just yet. Those mini cast iron skillets in which I served Shrimp & Grits last week were still hanging out on the counter…ready for the next irresistible presentation.
Inspired by my borage plant which is thriving in January and my violas which are still hanging on (condolences to my Chicago peeps), I set out to make some really pretty little pizzas.
Pretty Little Cast Iron Skillet Pizza Recipes
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