Hello people – do you know Indira? Of course you do, I just did a guest post over her at her blog in the form of an indulgent fajita pizza. Indira is bringing some class into our post exchange by making her spin on a much loved white pizza. You already know I think she’s cool and so less babbling from me and more talking from her… Indira you’re up 🙂
Today I’m excited to visit all of you Flour & Spice readers. I’m Indira over at I’ll Cook, You Wash and Sarah has become a pretty good blogging buddy of mine. We’ve been talking about guest posting for ages and I’m happy that we can finally do this.
The recipe I’m sharing with you today is a super fancy and easy twist on comfort food. What’s more comforting than pizza? I mean, pizza comforts you when you don’t even need comforting…Pre-emptive comforting if you will.
In recent years, I’ve moved past the classic cheese and tomato sauce combo (don’t worry, that staple isn’t going anywhere) to experiment with different toppings and sauces. I’ve always found comfort in what I think are indulgent flavours – white wine, roasted garlic, caramelized onions, butter – and one day the thought to combine them all hit me. Hello inspiration! While I’ve been using this pizza as comfort food (i.e. cut haphazardly and inhale accordingly), I also feel that it will work very well at a dinner party or special occasion. You can also cut into smaller squares and serve as mini appetizers.
Granted, there are quite a few elements to putting together this pizza, but it’s very minimal prep and can be cooked simultaneously so that you can use the waiting time to take a bath, change into your comfortable clothes, set up a show you plan to binge watch, and close off all your other responsibilities for the night. By the way, I sincerely despise any sort of kneading, and making use of flatbread is one of the more genius ideas of mine *blows on fingernails & buffs them against shirt*
Important note: a bit of planning will cut your cooking time significantly. The garlic by far takes the longest to cook, so roast your garlic beforehand (up to a week & a half before you make the pizza) and store in the fridge. It will help you get to that first bite so much quicker.