Parmigiano Reggiano and sprats (a type of sardine the Bulgarian buys at the Russian store near Baltimore) make up the bulk of the toppings on this leftover bit of pizza dough. The rest are cracklings (the solids leftover from rendering lard from fatback), Bolivian Rose sea salt (because it happened to be in reach), a dusting of thyme and some thick slices of garlic I thawed from the leftover cloves that weren’t suitable for the garden.
Something odd about these frozen cloves. Some of them become almost translucent and gelatin like when I thaw them while others are as much like fresh garlic that I can’t tell the difference. I wish now I had taken time to bag each variety separately so I’d know if certain varieties freeze better than others do. Something to play with after next summer’s harvest!
About 15 minutes on a pizza stone in a 500F oven and things were turning golden. Looks yum!
Well, I can’t say much for the crust other than it holds the toppings. I wasn’t impressed with it as a traditional pizza crust either. I want everything I use to make a meal to have character of its own! Pizza crust should be able to stand alone as something worth eating! This one doesn’t. I’ll make up a batch of the Tuscan Bread dough, tweak it some more and see how it fairs as pizza crust.
The rest of the flatbread? OMG! I love sprats and the sea salt abides well with them, as does the cheese. The garlic is almost lost in those flavors as is the thyme. The cracklings are a surprise when I bite into one of them. So out of sync with everything else, yet so delightful a contrast to the fish and salt! I think this topping is worth keeping!
I guess I should learn how to make a pizza look nice while I’m at this? Then again… I’d rather it taste great!
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