Number of things I’ve cooked this week : 1
Number of things I’ve baked : 1
Up until last night, I hadn’t slept in 8 days. Well, I suppose I slept. I got about 2 hours every night before I woke up and remained awake for the remainder of the night/day. A few times I took Benadryl but that didn’t work so then I doubled up on some Tylenol PMs and that usually bought me another 2 hours or so.
So yeah. I’ve been less inclined to cook and bake lately. Currently I’m doubling up on Gravol and hoping I can get back on a regular sleep schedule again. Cross your fingers for me. I need it.
This last week and a half I needed easy food. I needed things that required next to no effort but still tasted awesome and that was these flatbread pizzas. Truth be told, I did go to the effort of making the flatbreads but that’s just because I find the whole process extremely therapeutic and I can do it without even thinking about it. When time isn’t on your side, store bought flatbreads or naan bread makes making pizza faster, easier, cheaper and healthier than ordering take-out.
These guys are a bianco version which means it doesn’t have any sauce. Don’t let that fool you- it’s still delicious. All it takes is some olive oil, a sprinkle of salt and then rub the whole thing with a halved garlic clove. After that, you top it with lemon zest, jarred roasted red peppers, dollops of ricotta, some fresh mozzarella and some asparagus coated lightly in olive oil and salt. That’s it. Once it’s baked (about 10 minutes), top it with basil, extra lemon zest, a squeeze of lemon juice and some grated asiago or parmesan.
It couldn’t be easier.
Cheers guys! Happy Friday!
- 2 flatbreads/naan breads - storebought or homemade
- 2 + 1 tsp olive oil
- 1 garlic clove, halved
- 1 jarred roasted red pepper
- a few asparagus stalks broken in to pieces
- dollops of ricotta
- fresh mozzarella or regular mozzarella
- lemon zest
- lemon juice
- fresh basil
- grated parmesan or asiago
- Preheat oven to 400F
- Coat each flatbread with 1 tsp olive oil and rub all over with the halved garlic then discard the garlic. Sprinkle each flatbread with lemon zest and a few pinches of salt if using fresh mozzarella** See note.
- Top with slices of roasted red pepper, lemon zest, the ricotta and mozzarella.
- Toss asparagus pieces with remaining olive oil and generous sprinkles of salt. Top pizzas with the ricotta and place on a baking sheet on the center rack in your oven.
- Bake for 10 minutes or until the bottoms are crisp and the asparagus is tender-crisp. If necessary, broil for 1-2 minutes.
- Remove from oven, top with a squeeze of lemon juice, fresh basil and freshly grated asiago/parmesan.