I'm showing this little pizza first for those of you who really, really need that crust.
In that case, this baby should make you happy. The pizza pictured is actually a frozen, grocery store pizza "doctored" with fresh mushrooms and sausage.
To read my Frozen Pizza Doctor post, which gives you tips on an Rx for your favorite frozen pizzas, click here and have fun...
"crust-free" pizza, well, here's what
I'm talking about today...
|Cleo Coyle, fan of faux pizza, |
is author of The Coffeehouse
What is pizza? At its most basic, the tastes in your mouth are bright tomato sauce topped by sweet cheese and lively herbs like oregano and basil, both of which are carried on a bed of bread--three ingredients that go so well together. But, when you write for a living, spending hours and hours in front of a computer screen, a steady diet of pizza would be deadly. And so...in the spirit of "two out of three ain't bad," comes my crust-free solution.
This easy (and healthy) snack idea came to me when I was enjoying a delicious pizza bianca from a local pizzeria. The Italian cooks put fresh ricotta on the "white" pie, and I absolutely loved the combination of tangy tomato and sweet, fresh cheese.
First we'll need tomatoes. Yesterday was the first full day of Spring. Living in the Age of Irony (not to mention a town that never stops with the practical jokes), I actually watched snow fall on New York City. Oh, to see the sun again. :) Sadly, as winter lingers, so does the dearth of fine produce.
Tomatoes may be blah at this time of year, but even the blandest of tomatoes can be transformed into a truly delicious treat by the simple addition of caramelizing heat. That's why I make these babies year round, and that's the best thing of all about this healthy snack...
To get a free, illustrated PDF of this recipe that you can print, save or share, click here.
Makes 8 mini crust-free pizza bites
1/2 cup ricotta cheese (whole milk or part skim)
Dried oregano (sprinkling)
Sea salt, to taste
(optional additions) dried basil, dried rosemary, or an Italian Seasoning mix
Grated finishing cheese like Pecorino Romano or Parmesan
Step 4 - Finish with ricotta: Remove the sizzling, caramelized tomato halves from the oven. Plate them and add a tablespoon of fresh ricotta on top of each half. Garnish with another sprinkling of oregano (or Italian Seasoning mix) and your favorite salty, finishing cheese like Pecorino Romano or Parmesan, and...
The Coffeehouse Mysteries
at my *virtual* coffeehouse:
|Click on the book covers above|
to learn more about Cleo's culinary mysteries.
A final, quick note for our mystery reading fans.
The latest Mystery Readers Journal with the theme Hobbies, Crafts, and Special Interests is now available.
The issue, edited by Mystery Fanfare's Janet Rudolph, includes many mystery authors who have guest posted for us over the past year. You can check out the contents by clicking here, which will also give you info on how to purchase a copy (hard or electronic) for yourself.