This past week calls for an uncomplicated recipe, and one that resembles pizza. This easy puff pastry pizza is inspired by Spanikopita. It’s made with sauteed spinach, feta, and preserved lemons which give it an extra briny touch.
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pizza
Olive, Lemon, and Fennel Flatbread
Flatbread technically is unleavened dough with no yeast, but after a recent try to make pizza dough without yeast in a pinch, I was met with what was the worst cracker ever. It’s just not very good. Everyone wants a chewy, pillowy crust. So rather than make actual flatbread, we are cheating a bit and using a simple pizza dough instead. The best part of this recipe is sliced lemon on the pizza. I cut them into little tiny matchsticks, peel and all. If you’ve never used lemon on pizza, you are missing out! It adds a lovely brightness to this briny pizza. How great would preserved lemons be if you have them?
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Pickled Pepper Pizza
Busy doesn’t even begin to describe my life right now. From working two jobs to developing recipes, there’s always something going on at my house and never enough time. But I’m never too busy to make pizza. The secret is to make enough dough for two pizzas–one for the freezer and another for dinner. Your future self will thank you for always having pizza dough in the freezer. It’s perfect for that end of the week hustle to try and figure out what’s for dinner and nothing is in the pantry. That’s how I found myself this week, and I came up with this pickled pepper pizza with whipped ricotta.
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Sourdough Potato Skin Pizza
A friend of mine told me that she once got a job for saying that her favorite food was a baked potato. Baked potatoes are so good, RIGHT? They’re one of the most underrated foods. She’s not the first person to laud the baked potato. Ruth Reichl, my favorite NYT food critic mentioned in an interview that we don’t pay enough attention to the baked potato. She’s not wrong. As a kid, my dad would take us to Outback Steakhouse, and I’d always order a steak and a baked potato–the salt was flaky and crunchy on the outside, and I would eat the entire thing, skin included, dipped in A1.
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