Q·E·2: ‘za Xanadu

13 Apr

It feels like pizza is everywhere. The first thing one of my friends told me on Monday morning was about the best pizza, possibly the best meal, she’d ever had (and she promised she’d take me there with her some day!) The Wednesday Chef has gone ‘za zany. Even across the Pacific, they’ve got the pie bug. So when the boy suggested making a pizza with fresh mozzarella from Arthur Avenue that only he could call sub-par, I realised it was time to jump into the pizza fray.

As I’ve noted before, there are certain things I’ve realised I just should not try and do in my kitchen. Roasting chickens, making homemade pasta, pretty much all baking. These are things that I just shouldn’t attempt either because of my tiny space or my complete lack of patience with following a recipe. So, with that in mind, actually making pizza dough was completely out of the question. Luckily, we have good ole LES bread.

Chef Iacapo (ya-ke-po) makes the most gorgeous foccacia breads in little individual sizes and bigger sharing sizes. He also makes salt foccacia which are the most wonderfully sinful carb-a-licious pillows of joy ever to come out of an oven. But I digress.

The boy stopped and picked up one of the large foccacias from Falai Panetteria. Think of it kind of like a really fancy, healthier Boboli. I whipped up a simple tomato sauce (Pomi, Spiedie Mix’n, sherry vinegar, salt, pepper, chili flakes and oregano), sluuuuurped it over the bread, covered with basil leaves and cloaked it all in slices of gorgeous fresh mozzarella.

I popped it in the oven at 425°F for about 15 minutes. I wanted to let it go for longer, so the cheese would really brown up and bubble and get kinda crispy, but the boy was becoming consumed with pizza longing, so, I pulled it out sliced it up and boy did we dig in! The slightly crispy crust was just barely soaked through with sauce, the cheese clung bravely on, and it was all washed down with a light, fruity Schiava.

This was possibly the easiest dinner I’ve ever made. It was simple, cheap (about $10 in total) and absolutely DELICIOUS. If you have a good bakery that does great foccacia like this, try this, or a variation (maybe just olive oil, garlic and some hard and soft cheeses to serve with salad), you’ll thank me!


One Response to “Q·E·2: ‘za Xanadu”

  1. Sher April 13, 2006 at 11:47 pm #

    Well, I’m toying with the idea of Easter pizza now. That looks fabulous.

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