Friday, June 6, 2014

Punctuated equilibrium ripoff pizza

American Flatbread in Middlebury Vermont makes the most amazing flatbreads ever. Not only do they source their ingredients from local farmers, they also use the very best. In their cozy space is a wood-fired oven. Watching the bakers prepare the flatbreads is an experience in and of itself. This is an imperfect ripoff of their vegetarian white pizza.

1 portion pizza dough
2 oz goat cheese
2 oz Feta cheese
5 Kalamata olives
0.25 cup roasted red pepper
0.5 small onion sliced
1 oz pepper jack cheese
1 tsp fresh thyme leaves
0.5 tsp minced fresh rosemary
olive oil

Stretch out the pizza dough and place onto a parchment paper. Preheat oven with baking stone to 450F.

Brush dough with olive oil. Sprinkle with goat cheese, Feta and herbs. Distribute roasted peppers, olives and onion slices on top. Sprinkle with jack cheese.

Bake until golden brown. Cool on cookie rack before serving.

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