I really could enjoy it every day of the week for the entire calendar year. Trouble is, I live here in Italy where there are so many other delicious menu choices. I know, I’ve got it bad, real bad.
Still, if forced at gunpoint by a Mafia hitman to choose among all the food types out there, pizza wins, hands down.
Too bad author Mario Puzo is no longer with us. If he was, I’d convince him to rewrite the dialog from The Godfather to read, “Leave the gun AND the cannoli, take the pizza.”
Why do I love pizza so much? Because it’s the easiest dish for me to pull together in the galley. It’s a never-can-miss recipe that keeps getting better and better as I continue to tweak it as I go along.
Not to boast, but my homemade flatbread pizzas really are something to behold and consume. I’d have you over for a taste test, but…
And that brings me to the focus of this homemade pizza primer post, the jars that make my pies pop. Not just any jars, but glass jars filled with exciting pre-made sauces readily available at my just-around-corner Despar supermarket.
They’re labeled Era Ora (It’s about time), and two from this line routinely make it onto the flatbread: Pesto (the signature sauce of the Liguria made primarily of crushed basil, olive oil and pine nuts) and Pesto alla Siciliana (tomato based with lots of herbs and spices popular around the island).
Used primarily in pasta dishes by Italians, I find the Era Ora sauces perfect for the pie as their rich thickness spreads out nicely and evenly, elevating my homemade versions to a whole new level. Their various flavors just beg for the pies to be paired with wine — red, white or rosé.
Cruise the aisle filled with international products. Look for Italian flatbread, Indian naan (garlic version preferred) or Mexican burrito-size whole wheat flour tortillas; or, look for fresh pizza dough in the bakery section — if rolled out super thin it becomes flatbread.
Next, run a sweep of the sauces available, mindful of those in glass jars, not cans, that are a cut above the routine, bland and runny tomato sauces.
All that’s left is the fun part, deciding which toppings to add to finish off the pie: bell peppers, zucchini, fresh tomatoes, olives, salami, ham, arugula (rocket leaves), etc.
If you like pizza half as much as I do, you really owe it to yourself to give it a go and create your own signature flatbread version. Let me know how it turns out.
BUONA FORTUNA e BUON APETITO!
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