is a riff on pizza, which we love and is easy anyway, but i have a feeling this is slightly better for us, since it’s “deconstructed” in a way. except i did put pepperoni on the bread, but not much! the only thing i lacked was burrata (which i would die to have in my possession) and yellow grape tomatoes (all the store carries is red). but the mere idea of an open-faced pizza sandwich with really fresh sliced vegetables and a big side salad (where 50% of the ingredients came out of my garden) is pretty mouthwatering all on its own …
adapted from the September issue of Every day with Rachael Ray
ciabatta rolls, halved
garlic clove, minced
crushed red pepper flakes
mixed italian seasoning
little bit of butter
shredded mozzarella or burrata if you have it
grape tomatoes, sliced in half
thinly sliced onion
salt and pepper
ingredients for a big ol’ side salad, whatever you like
melt the butter with some olive oil and the oregano, italian seasoning, minced garlic, and red pepper flakes and brush the ciabatta halves with that mixture. sprinkle with a little bit of cracked pepper over the bread slices. put them in the oven broiler and brown them (don’t burn them, like i occasionally do). spread your burrata/sprinkle the mozzarella on top. arrange a few small slices of pepperoni. put some thin onion slices on top of that along with the grape tomato halves, the olive slices, and the basil shreds. drizzle with a bit of olive oil and place back on the grill or in your oven to melt the cheese. serve your pizza crudo with a side salad. and yes, i did in fact change up rachael’s recipe. this was originally designed to be another grill recipe and she didn’t use pepperoni, olives, mushrooms, or onions to top her pizzas.
cooking music: nothing physically, but i’ve had Neko Case’s “If You Knew” running through my head all day. It was quite the passionate performance as i sang it in my mind.