httpvhd://www.youtube.com/watch?v=9wa3x9wohCs
Hello, Culinary Playmates:
It is I, Helenka, your fearless advocate of gustatory creativity (aka I eat weird but really tasty food and think you should, too).
As you can see from the title of the episode, Brian and I were most happily engaged in making and enjoying our versions of instant pizzas (or, as I ended up calling the on camera, open-faced hot sandwiches). To make the process even simpler, Brian used flatbread as the foundation. As for doubling the fun, we actually quadrupled it, because I thought we should each have the opportunity to build our own, with the decadent influence of two cheeses on each one. After all, what is life if you don’t try to live it to the fullest, even if all that means is doubling the cheese. And sharing. That’s not just a recipe for twice the yum; it’s for yum to the ultimate power.
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Variations:
My only choices were whatever Brian had set out on the counter. But, now, when I think of variations, I’m moving way past any traditional pizza toppings and wonder what the pizzas would have been like if I’d applied some of my indulgences from the previous episode (on gourmet grilled cheese sandwiches).
For the base, instead of using a flatbread, other possibilities include foccaccia (especially with rosemary on it), plain or garlic naan or my fave, onion kulcha. Instead of using garlic on top of the brushed-on olive oil, what about onion relish, tomato chutney or red pepper jelly. You’ll note I’m deliberately staying away from often-used tomato or meat sauces here. I really like the idea of being able to create something different that can be enjoyed right out of the oven or after it’s cooled down a bit. That’s also my reasoning for keeping the pizzas vegetarian. If you’re not using an animal product (which releases animal fat during heating), then there won’t be any congealing taking place on the surface of the pizza. [After all, I love pepperoni but cold pepperoni fat = yeeatch. ::pretends to screw up face in revulsion::]
If you want to stay in safe pizza ingredient territory, then you could try either red flame-roasted, raw or lightly blanched multi-coloured pepper strips. There are always artichoke hearts. Or a wide variety of mushrooms, including button ones preserved in oil. You could try sautéeing sliced mushrooms first in oil and draining well before layering on the pizza. What about sliced green, yellow, orange and red tomatoes arranged in an artistic pattern. Or thin slices of barely-ripe avocado, Add some shredded zucchini under the cheese layer(s). Or thinly-sliced pickled jalapeno. Or baby spinach leaves. I think you get the idea.
But, then, if you want to get really creative, reach into the fruit bin. Slice a pear, apple, or nectarine. Don’t forget about fresh, luscious figs. To dessertify (yes, I just made that word up [Editor’s privilege]), go with Mascarpone cheese. Stud some walnut halves under the cheese layer. Sprinkle with cinnamon or nutmeg. Does that not spell “decadent” to you? I definitely think it does.
Above all, let your mind wander in directions you’ve never allowed it to [Mine goes into outer space on a regular basis, but I don’t think you really want to know about that, lol.] because, otherwise, you’ll keep getting stuck in an earthly orbit … and the same predictable tastes.
Look at Brian and me. I’m sure half the time we’re scratching our heads (though at least we’re not tearing out our own or each other’s hair) and wondering How. On. Earth did we ever come up with a particular combination. But then we giggle, shake our heads in fond amusement and Go. Do. It. All. Over. Again! So … we dare you to embark on your own voyage of self-discovery. It’s enlightening, entertaining and, most of all, FUN!!!
Until next time, have yourselves a great week and don’t forget to have fun with your food, too!
Enjoy!
B&H =;)