Friday, June 12, 2015

Porchetta and mozzarella pizza

This is a quick and easy recipe, because sometimes you're rushing around with too much to do and not enough time to get it all done before rehearsal starts and you're hungry because breakfast was a million hours ago but you also need to make enough food to take to work for dinner and you just really need something that's salty/savory/cheesy/delicious that can be made in the next 10 minutes because oh good lord I have to leave like five minutes ago.

Do make sure, though, to get high quality porchetta and fresh mozzarella from the deli, because life is too short to eat low-grade cured meats. Also make sure to get a pre-made pizza crust (I go with Boboli) because one day you'll figure out how to make your own whole-wheat-healthy-homemade crust but today is not that day because you're a working woman dammit and really really have to catch a train.

1 pre-made pizza crust
1 tbs olive oil
1 tbs pesto
5 oz. fresh mozzarella.
5 oz. thinly sliced porchetta
2-3 fresh basil leaves
1 tbs parmesan/romano cheese

How to
Preheat your oven to the directions stated by the pizza crust - Boboli recommends 450 degrees. Brush or blot the entire pizza crust first with olive oil, then with the pesto. Make sure to get all the way to the edges of the crust with the oil, that will ensure a wonderfully browned and crispy slice. Unwrap the mozzarella and slice it to your desired thickness - I usually keep it to around 1/8 of an inch, otherwise it may not melt quickly enough. Add your toppings to the pizza - first the sliced mozzarella, then strips of the porchetta. Sprinkle on the basil and parmesan/romano cheese and bake for about 10-12 minutes, depending on your oven and your desired level of crispiness.

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