Certainly doesn't feel like the second week of June does it? Cold and rainy -- definitely not the sort of weather you want to be doing much outside in, being inside watching movies under the covers is a much more ideal activity if you ask me. However since it is June, suggesting comforting food recipes such as Mac N' Cheese or lasagnas or the such really doesn't seem appropriate to me. Baked pastas with yummy cheeses and veggies are definitely a seasonal dish in my household, too heavy after the month of March, even on evenings like tonight.
However what is perfect for tonight is a nice light red wine and a homemade flatbread pizza, comforting, yet, inherently light. Key to this recipe, as with last night's Marriage Mondays results is keeping it simple. If you are feeling lazy, you can always use for this recipe a store bought Mediterranean Flatbread, found in the pita section of the supermarket or you could also utilize store bought pizza crust. If you go down the later route, I recommend going to a place like Rafetto's or if worst comes to worst, Fairway makes decent pizza crust, you definitely do not want frozen crust, it completely ruins the flavors...
Once you have the crust (whether it's homemade, store bought, or well improvised as in the form of flat bread), you need to dress this crust up! Lets get going, huh? While you are preparing your ingredients, lets get your oven warmed up at 350 degrees.
The key to this pizza is utilizing nicely aged parmesan that is not pre grated, you must grate on your own!
Start by brushing your flat bread with Extra Virgin olive oil. Now slice thin slices of Pecorino Tartufello over the crust. Pecorino Tartufello is a young sheep's milk cheese from Italy, that is infused with small chunks of black truffle -- decadent, fantastic, rich, and delish! Put the crust to the side. Next up, take a half dozen shittakes and flash or quickly saute with one sliced garlic clove and half of a sliced shallot and some herbs. While the mushrooms are sauteing, steam some fresh peas and three asparagus. Spread your sauteed mushrooms on top of the flat bread crust. Then sprinkle some peas on top. Then slice paper thinly the three asparagus and place on top. Next thinly slice Parmesan in nice long pieces to cover all of your veggies. Now sprinkle some sea salt and freshly ground pepper over the top. Bake in the oven at 350 degrees for fifteen minutes or until the Parmesan on the top is melted and golden. Pull out and slice and enjoy with a nice glass of Cab Franc from Long Island or a Washington State Pinot Noir or even a spicy Tempranillo.
Enjoy your rainy day dinner folks!
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