She was hard to catch on film, being young and energetic and all.
Meet Libby. Totally unlike her brother Porter, otherwise known as the “Infanta” (because he looks like he just jumped out of a Goya painting, ya know?), who is poised and perfectly posed, almost as if he knew he would soon show up on a blog and wanted to look his best.
Being that this is a food blog and all, I should probably tell you what we ate.
Obsessed, I mean inspired, once again by the Pioneer Woman (and the cover of the latest Bon Appètit), I picked up a few pizza ingredients, including some enticingly tasty-looking Naan flatbread and my new favorite ingredient, Muir Glen Fire Roasted Tomatoes. I can’t believe I haven’t tried these sooner! I grabbed them on sale a couple of weeks ago and used them in Black Bean Chili. I was sold. They lent the chili a smoky and almost sweet depth of flavor that it hadn’t had before. This time, we simply opened the can and spread them on the flatbread. Done. Really, this isn’t so much a recipe as a recommendation to assemble the following ingredients. Putting the Arugula Salad right on top, well that’s trendy now, isn’t it? I first encountered this in Rome in ’06. Being a fan of “white pizza” (no sauce, many cheeses), and not having any idea whatsoever what “rocket” was on the translated Italian menu (Rucula in Italian), I went for it and was amazed, flabbergasted, stupefied (are there any more adjectives to describe my feeling at that moment?!) by the pile of greens that arrived on top of my pizza! It might not be your thing, but think of it this way–you might just feel a little better about eating pizza if it has salad on top. I know I do.
- 2 packages Naan flatbread (or any flatbread you can find)
- 1 14 oz can Muir Glen Fire Roasted Tomatoes, crushed
- 1 tub fresh mozzarella
- 1 small log goat cheese
- 1 small container gorgonzola
- grated parmesan
- fresh oregano or basil
- a package baby arugula
- Extra virgin olive oil
- white wine or Champagne vinegar
- coarse salt and pepper
- coarsely chopped Kalamata olives and artichoke hearts (optional)
1. Preheat your oven to 400°. You want your pizzas crisp (at least I do!). Place the Naan bread on baking sheets, spread a bit of the tomatoes (a thin layer so as not to sog out the bread).
2. Pat dry the mozzarella with a paper towel. Nothing good about wet pizza. Tear pieces and assemble randomly along with desired amounts of the other cheeses.
3. Add oregano, chopped olives, artichokes and/or whatever else you fancy on your pizza (mushrooms peut-être?).
4. Bake for about 10 minutes. Monitor frequently to avoid burning. When the cheeses bubble and become brown, they’re done. You might need to put the broiler on for a minute or so to reach the desired cheese browning effect.
5. While the pizzas bake, mix the arugula and about a teaspoon each of olive oil and vinegar (add more if it seems dry after tossing) and a pinch of salt and pepper. Go ahead and throw on some grated parmesan as well.
6. When the pizzas are done, let them sit for a couple of minutes and then add the salad to the top. Yes, I said the top.
Welcome to the lake Libby! You’re going to love it there.