Dinner: August 11, 2010

31 dishes, 31 days – I’m cooking my way through Melissa Clark‘s “No-Sweat Cooking” from the August issue of Every Day with Rachael Ray. And to those of you who made your way over here via rachaelraymag.com, welcome!

It’s no secret that we’re big fans of pizza around here – oven-baked, grilled, deep dish, we love them all, but homemade pizza is generally a rather time-intensive proposition in our kitchen.

cheese + pepperoni

Though I sometimes pitch a fit and win the right to take on a pizza dinner, my husband is really the resident pizzaiolo. Mastering his best version of pizza in all forms is a project he’s been working on practically the entire time we’ve been together, so I was delighted when he showed such enthusiasm about the decidedly non-fussy Pepperoni Flatbreads recipe in Melissa Clark’s No-sweat Cooking piece.

the good stuff

One thing that I’m pretty certain got him on board was the fact that we had recently tasted some incredible artisanal pepperoni from Armandino Batali’s Salumi, newly available at our favorite spot in town for all things meaty and cheesy. Combine that delicious cured meat with some cheese (I used a blend of fresh mozz and some other grating cheeses – yes, I just have to put my own spin on things) and what was basically a vibrant salad of chopped fresh heirloom tomatoes and basil from our garden on a base of Olga’s pizza shells, and you have a real winner on your hands.

Get the Recipe: Pepperoni Flatbreads

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