Hello people – do you know Indira? Of course you do, I just did a guest post over her at her blog in the form of an indulgent fajita pizza. Indira is bringing some class into our post exchange by making her spin on a much loved white pizza. You already know I think she’s cool and so less babbling from me and more talking from her… Indira you’re up 🙂
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Today I’m excited to visit all of you Flour & Spice readers. I’m Indira over at I’ll Cook, You Wash and Sarah has become a pretty good blogging buddy of mine. We’ve been talking about guest posting for ages and I’m happy that we can finally do this.
The recipe I’m sharing with you today is a super fancy and easy twist on comfort food. What’s more comforting than pizza? I mean, pizza comforts you when you don’t even need comforting…Pre-emptive comforting if you will.
In recent years, I’ve moved past the classic cheese and tomato sauce combo (don’t worry, that staple isn’t going anywhere) to experiment with different toppings and sauces. I’ve always found comfort in what I think are indulgent flavours – white wine, roasted garlic, caramelized onions, butter – and one day the thought to combine them all hit me. Hello inspiration! While I’ve been using this pizza as comfort food (i.e. cut haphazardly and inhale accordingly), I also feel that it will work very well at a dinner party or special occasion. You can also cut into smaller squares and serve as mini appetizers.
Granted, there are quite a few elements to putting together this pizza, but it’s very minimal prep and can be cooked simultaneously so that you can use the waiting time to take a bath, change into your comfortable clothes, set up a show you plan to binge watch, and close off all your other responsibilities for the night. By the way, I sincerely despise any sort of kneading, and making use of flatbread is one of the more genius ideas of mine *blows on fingernails & buffs them against shirt*
Important note: a bit of planning will cut your cooking time significantly. The garlic by far takes the longest to cook, so roast your garlic beforehand (up to a week & a half before you make the pizza) and store in the fridge. It will help you get to that first bite so much quicker.
Ingredients
1 sheet Flatbread / Lavash
1 medium Onion, sliced
1 head Garlic
½ cup canned Mushrooms, or 1 cup fresh Mushrooms, sliced
3/4 cup Spinach
1 cup Ricotta Cheese
½ tbsp. White Wine (plus any additional that you may drink while making this. Note I haven’t put down a recommended drinking amount – I don’t judge)
½ tsp dried Rosemary
½ tsp Black pepper
½ tsp Red pepper flakes (or to taste)
1 tbsp Butter
Pinch salt
Olive Oil
Instructions
- Roast Garlic in oven or on stovetop.
Oven method: preheat the oven to 400 degrees, cut the top off of a full head of garlic ensuring the tops of each clove are exposed, place in a piece of foil large enough to fold into a packet, drizzle with olive oil and a pinch of black pepper, and fold into packet. Bake in oven for 35-40 minutes.
Stovetop method: place unpeeled cloves into a frying pan with 1-2 tbsp olive oil and cook on lowest possible heat until skins are deeply browned, about 15 minutes.
In both cases, wait until cool to squeeze the garlic flesh out of skins. Full instructions on roasting garlic both ways can be found here
- Warm 1 tbsp butter in a skillet. Add ½ tsp dried rosemary, ½ tbsp. white wine, onion & mushrooms. Cook on lowest heat until onions are translucent and all liquid has evaporated – about 10-15 minutes.
- Spread Ricotta on a sheet of Flatbread. Top with Spinach, Onions, Mushrooms& Garlic. Sprinkle with black pepper, red pepper flakes, and salt. Cook in preheated oven for 12-15 minutes. Slice and enjoy.
- Pass out right on your couch.
And there you go. A fancy pizza minus the kneading, the extra calories, and the guilt. I hope that you try this, that you love it, and that it provides the comfort that you may or may not need.
This was fun, it was cool to write for a totally new audience…and I’ll just back away slowly now because I’m very awkward at ending conversations. Thanks for reading!
Thanks Indira for a delicious looking post that was so much fun to read!
Sarah’s Note: For those of us who don’t drink wine (or have any handy) a splash of stock or plain ol’ water should work in this recipe.
