Tonight’s pizza is from The Cheese Board’s wonderful cookbook, though I have altered it a bit. I had cilantro left over, and when running down a list of possible pizzas, this one stood out for that reason. Also b/c we’ve liked it in the past.
This time I used only 4 oz of mozzarella, but biaxident used 3/4 cup instead of 3/8 cup corn (Del Monte canned: less salt than S&W, I discovered, and just as low priced). I mixed 1 Tbsp olive oil with a medium minced clove of garlic, and brushed this on the partly-cooked crust, then sprinkled on half the grated mozzarella, about 1/3 of a yellow onion, thinly sliced, one smallish zucchini, sliced with my Benriner, the rest of the mozzarella, the corn, mixed with 1/2 tsp red pepper flakes and a pinch of freshly ground black pepper, and about 5 oz Bulgarian feta from the Cheese Board. Baked another 6 minutes, tossed on more than the requisite 1/4 cup chopped cilantro leaves, and juice of one lime. Roll the lime on a counter first to increase juiceability.
I failed to draft this on the 5th, and so am recovering it from photos on 1 July (!). Oops.
I served it when R was over for lunch, so had two “audience” members. They both thought it was good, but the turkey was too mild (use more?) and ham might be more to the point. The brie was Fromager d’Affinois, a delicious cheese but perhaps not opinionated enough for this sandwich. Basically, good lunch, worth tweaking.