The blog has put me in my Betty Crocker mode. The mythical Crocker was invented in 1921, by General Mills. So, I should be ‘lavashed’ out, but I, as the fictional ‘Betty’ really enjoyed testing and eating this soft ‘matza’.
I must have always liked small, thin bread-like things with
toppings because in The New Cook’s Cookbook I have a recipe for ‘Baby
Pizzas’ made on melba rounds and broiled—I had to smile at my youthful
initiative. In The Easiest Cookbook is a recipe for Crostini (means little
toast,) a lovely appetizer, but the truth
is I never could get the bread slices to brown on the bottom and it was a
p-i-t-a (pain in the ass) to turn them over.
Today, with flat bread available, one can bake many different
toppings on it, and the bread needs no turning.
Utensils: cookie
sheet, pizza slices or kitchen shears, pastry brush
1.
Brush the cookie sheet with a
scant amount of olive oil.
2. For a
pepperoni pizza, brush on ¾ cup tomato or pizza sauce. Place on mozzarella
cheese slices, then top with the pepperoni rounds.
To avoid too much fat from the sausage oozing onto the bread, nuke the
slices, in one layer for about 10 seconds. The pepperoni brand is Boar's Head.
3.
For my favorite, Mushroom and Anchovy
Pizza, over the tomato sauce, I place
canned whole button mushrooms,
patted dry with a paper towel and sliced in half. I also pat dry the canned, flat,anchovies,
about ½ tin, or to taste.
4.
How crisp do you want your
flat bread? I fiddled around and 15
minutes at preheated 375 degrees works with my oven, but you may have to fiddle,
too. Check after 10 minutes.
5. Slice and serve as soon as possible.
I made this one smaller, with feta cheese and Kalamata olives.
All photos by Carol Guilford.
