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Using my traditional pizza dough, I made a medeteranian inspired flat bread.
After spreading out the dough, I pre baked it for about 20 seconds, just until the first puffy bubbles appeared. I then painted it with a very thin layer of my home made pizza sauce, mainly to provide a bit of moisture. On top of that came thinly sliced fire roasted red peppers and vadalia onion, that was sweated in foil in the oven during the pre-heat phase. Next came sweet corn that I did on the grill and removed from the cob. Next, a very small amount of shredded mozzerella cheese. Now to top it off, take a half cup ricotta and 1/4 cup sour cream, mix with a chopped chipolte pepper in Adobo sauce. Disperse over the pizza in teaspoon sized amounts. Sprinkle with italian herbs and bake.
It was just delicious!
After spreading out the dough, I pre baked it for about 20 seconds, just until the first puffy bubbles appeared. I then painted it with a very thin layer of my home made pizza sauce, mainly to provide a bit of moisture. On top of that came thinly sliced fire roasted red peppers and vadalia onion, that was sweated in foil in the oven during the pre-heat phase. Next came sweet corn that I did on the grill and removed from the cob. Next, a very small amount of shredded mozzerella cheese. Now to top it off, take a half cup ricotta and 1/4 cup sour cream, mix with a chopped chipolte pepper in Adobo sauce. Disperse over the pizza in teaspoon sized amounts. Sprinkle with italian herbs and bake.
It was just delicious!