I’ve always been a fan of thick-crust pizza probably because I’ve always been a fan of bread. Well, really carbs in general. In my neck of the woods, most restaurant pizza is Neopolitan style, which is great – I have no complaints. But it’s not the only kind of pizza I want to see in the world. I adore New York style, and I can get down with Detroit, but my true love is Sicilian-style pizza or Sfincione. Today’s Rosemary Focaccia with Mortadella and Pistachio Labneh features a pillowy Scilian-style pizza crust topped with rosettes of shaved mortadella, dollops of earthy and tangy pistachio labneh, and torn fresh mozzarella. This pizza is by no means a traditional sfincione but my goodness, is it delicious. So let’s make it!
Monday is not typically associated with pizza. And I am in fact writing this post on a Monday. Why? Because I’m clearly a culinary rebel. Not really. I’m just disorganized. This recipe was supposed to come out on a Friday or a Saturday. Two evenings that are infinitely more suitable for a pizza party. But why? I mean, when you really think about it, pizza is an instant lift. A mood booster, a smile inducer if you will. Why waste pizza’s awesome powers on days that are in and of themselves exuberant and carefree? Wouldn’t it make more sense to deploy a pizza while you’re in the throws of Monday blahs? I think so. So here is today’s recipe – a Mortadella Pear Skillet Pizza with an extremely fluffy focaccia crust.
I’m a terrible gardener. But people tend to think of me as the green-thumb type because I work with food. And I suppose a lot of food people are green thumb people, but I am certainly not one of those people. I think it all comes down to a general dislike of yardwork. I love being outside but weeding is not my idea of a good time. But what makes weeding better? Cooking something slowly and lazily on the BBQ while you work. Something like these Beer-Braised Chicken Tostadas with Schmaltzy Refried Beans. Oh! And a cold beer reward certainly doesn’t hurt.
If there’s one thing you can learn from today’s Kale Caesar Flatbreads it’s this: Salad is better when served on bread. I know, it’s not really a shocking discovery. Bread has a tendency to make everything better. But this recipe is not all about the bread, although it is spectacular. What you are looking at here is a fluffy flatbread topped with baby kale coated in a whipped feta caesar dressing topped with blood orange, thin slices of red onion, and marinated white anchovies. This is the stuff of dreams…well, my dreams at least. So let’s get into it.