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July 6, 2014

Quick and easy goat cheese, raisin, walnut and arugula flatbread pizza {vegetarian}

Goat cheese, raisin and walnut pizza recipe topped with fresh baby arugula leaves: like a salad, with a crust!

Before you scrunch up your nose at the idea of raisins on a pizza (and I know you might be scrunching at this very moment), consider this: if I'd called this recipe "arugula salad with goat cheese, raisins, and walnuts", you'd be all for it. So why not put the whole thing on top of a piece of toasted flatbread, thick or thin, and warm it up so the cheese gets a bit soft and gooey? To make an easy and exciting pizza, combine any ingredients you'd ordinarily put in a salad bowl on a piece of pita bread, lavash, tortilla, or any of the wonderful variety of flatbreads you find in the supermarket these days. The secret is to add the arugula (you could also use spinach, watercress, or baby kale) after the pizza has cooked, or else it will wilt into a soggy mess. Toss your greens with a light vinaigrette or your favorite salad dressing, and pile them high on the pizza after it comes out of the oven. The contrast between warm pizza and cool arugula will win you over to the whole raisin thing. I promise.

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June 12, 2014

Quick and easy slow-roasted tomato, mozzarella, pine nut and basil flatbread pizza {vegetarian}

Slow-roasted tomato flatbread pizza, with mozzarella cheese, pine nuts and basil. #pizza

As easy as it is to make great flatbread pizza, there's a trick to it, and you know me: I'm not going to hold out on you. The secret is not in the bread, because any flatbread will work. Pita bread, garlic naan, spinach tortillas, or my new favorite whole wheat flatbreads (I found these, by FlatOut, in the supermarket in my village) all provide a thin, crispy base. The secret is not in the cheese, which should be fresh and mild. It's not in the garlicky-sweet slow-roasted tomato, which you can pull out of your freezer (or use oil-packed sun-dried tomatoes). No, to make a great pizza, what you need is patience, because the pizza needs to sit for five or six minutes after it comes out of the oven. You're going to want to bite into it right away, but please don't; pizza needs time to regroup, and if you're going to top it with fresh herbs (and at this time of year, why wouldn't you?), the herbs will turn black and wilt if you add them to a hot-from-the-oven pizza. That's it. That's the trick. Have patience, and great flatbread pizza will be yours.

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June 1, 2014

Sea salt (Recipe: pizza bianca) {vegetarian}

Originally published in August 2006 (you can read the post here), this updated pantry ingredient post features new photos and links. If you live nearby in Rhode Island, you can buy wonderful fresh pizza dough in the refrigerator case of any local supermarket (we do love our pizza). Be sure to let the dough rest at room temperature for a few minutes, to relax the gluten and make it easier to roll out.

Make pizza bianca with storebought pizza dough, or your favorite homemade dough. #pizza

In The Saltmen of Tibet, a stunningly beautiful 1997 Swiss documentary film, director Ulrike Koch follows the incredible physical and spiritual three-month journey undertaken each year by nomadic tribesmen on the Himalayan plateau to harvest salt from the holy lakes of the Changtang region.

For these nomads, sea salt is still the primary currency, just as it was in China and India more than 2,000 years ago.

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May 6, 2014

Quick and easy garlic naan pizza with arugula pesto {vegetarian}

Garlic naan pizza with arugula pesto: who needs takeout? #pizza #vegetarian #recipe

Indian bread with an Italian topping: what could be more fun? When you live five miles from the nearest pizza joint, home delivery isn't an option, but that doesn't mean that pizza can't be on the menu. In less time than it takes to call in a take-out order, you can have garlic naan pizza on the table. And the best part is that, with a well-stocked pantry and some Indian flatbread in the freezer, you can invent pizzas your local pizza place probably never imagined. Naan comes in white, whole wheat, or garlic versions, and all will make wonderful bases for your pizza. (You can use other flatbreads, too, like tortillas, pita and lavash). If you like really crisp pizza crust, toast the naan under the broiler, on a grill, or in a panini press before adding the toppings. Any kind of pesto you have in your freezer will work here, which makes this a quick, easy and flexible recipe for weeknight supper or family pizza night.

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About The Perfect Pantry®

  • My name is Lydia Walshin. From my log house kitchen in rural northwest Rhode Island, I share recipes that use what we keep in our pantries, the usual and not-so-usual ingredients that spice up our lives.

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