I get asked what my favorite food is often.
Odd? Maybe.
But, I work in the food industry. There it’s a pretty normal question.
It’s an ice breaker.
Part of an introduction.
An interview question.
Or, just dropped in conversation.
Two issues with this:
1. Because of the industry, I sometimes feel pressure to have some super hip, trendy and edgy answer.
Like Kim Chi or Kombucha.
I feel like the chefs I work with might be judging me and my, presumed, undeveloped palate.
And two?
I can’t pick just one.
A better question would be what my least favorite food is.
Maybe…
But, now that I think about it, that one is tough too.
I love a lot of things.
Cheese.
Wine.
August Tomatoes.
Fresh Basil.
A good steak.
Well prepared fish.
Sushi.
Ice Cream.
Fresh baked bread.
Vibrant salads.
Over easy eggs.
Chocolate.
Guacamole.
Buffalo Wings with lots of blue cheese.
Hummus.
Crunchy Cucumbers.
Old fashioned cheese burger.
Super fresh fruit.
Okay. Okay. I like a lot of food. I promise, I will only list one more.
But, I could go on and on.
But, I get it, that probably would be annoying.
And, it could potentially have you running to the fridge for a snack because I have made you hungry.
This would be bad, because you’re going to want to stick around for this one.
… In fact, it might be one of your favorites too.
Flat bread pizza.
Flat bread pizza might be the front runner for my favorite food because there are so many ways you can make it and it is a great combination of many of my listed favorites.
I am a big fan of the traditional margherita. With good old fashioned tomatoes, mozzarella cheese and basil. We also like to sub fresh made pesto for the sauce and top with Parmesan and sliced tomatoes from the garden.
The garden tomatoes aren’t ready yet, but the arugula is and it also happens to be an excellent topping for flat breads.
Arugula is a baby green that is planted right into the ground that has a spicy flavor that I think is similar to horseradish. They don’t take too long from seed to ready to eat. Maybe four weeks or so.
This flat bread gets great flavor from the saltiness in the Parmesan and prosciutto balanced with the bite from the arugula and lemon’s tartness. Perfect for a light summer dinner.
- 1 Tablespoon of Yeast
- 1 3/4 cups of warm water
- 4 1/2 cups flour
- 1 tsp of salt
- Olive Oil
- Parmesan cheese
- Prosciutto
- Arugula
- Lemon
- Salt and Pepper
- Dissolve yeast in warm water.
- Once dissolved and foamy, add all ingredients to mixer with dough hook. Kneed on medium until dough is combined and pulls from the sides of the bowl.
- Let rise in bowl covered with a damp towel for at least 30 minutes.
- Set oven to 425.
- Oil pan and dough, roll onto pan until desired thickness. For thin crust I sometime divide the dough to make two pizza's.
- Add more oil to pizza.
- Top with shredded Parmesan. I use my veggie peeler on a block of cheese.
- Add torn pieces of prosciutto.
- Cook about ten minutes, or until crust is golden and cheese has melted.
- Toss arugula with juice of one lemon, salt and pepper and place on top of pizza after removed from the oven.
- Serve right away.
- Oil is the key to crispy crust!
Love this recipe! We always have pizza on Fridays and this will be the one to try next time 🙂 How much fresh yeast would I need to substitute the 1 tablespoon you use?
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