First I sauteed some cherry tomatoes in olive oil, I love the warm juicy pockets seasoned with salt and pepper. I sliced some roasted bell peppers. Shredded some Parmesan cheese and coarsely chopped fresh oregano.
Another variation of this pizza that would also be great, melted thinly sliced mozzarella, topped with paper thin prosciutto, right before serving, then add some shredded fresh basil leaves scattered on top.
Here is the recipe and method:
1 Tbs. olive oil
2 cups cherry tomatoes, red, yellow and or orange
pinch of salt
freshly ground black pepper
2 whole roasted bell peppers, home made or in the jar, sliced into strips
1 Tbs. coarsely chopped fresh oregano or 1 1/2 tsps. dried
1 cup shredded Parmigiana Reggiano
2 flat breads
In a medium saute pan heat the olive oil over medium high heat.
Add the tomatoes and saute until the tomatoes begin to wrinkle and soften.
Add the salt and pepper. Press gently on the softened tomatoes with a pancake spatula.
Place one flat bread on a dry large frying pan over medium high heat. Sprinkle 1/2 cup of Parmigiana Reggiano over the flat bread. Cover the pan with a lid. Check the bottom of the flat bread, with the metal spatula, after about 1-2 minutes to see if it is starting to get golden to dark brown and crispy, and the cheese is beginning to melt. Top with 1/2 of the tomatoes, 1/2 the pepper strips and 1/2 of the oregano.
Cover the pan and cook until the cheese is melted and the flat bread is brown and crispy.
Carefully transfer the flat bread to a large cutting board. Cut into 4 pieces and serve.
Wait a moment for the cherry tomatoes to cool a bit before taking a bite.
Repeat the same procedure with the remaining flat bread and ingredients.
Recipe, writing and photos, by Karen Pickus 2012
Courtesy Karen Pickus 2012