Super Easy, thin crust Pizza

My friend Dante brought me a wonderful bottle of Sanford Pinot Noir today and, having tasted a glass at a restaurant, I couldn’t wait to finish my day and enjoy this wonderful bottle of wine. Mia was at the beach for our friend, Royann’s, birthday and I had worked a long day – perfect for some music Mia wouldn’t like and a great bottle of wine – oops, better eat too! OK, I admit, when I’m alone, and not cooking for other people, I use the KISS method (keep it simple stupid!) for my meal; delicious and easy and, must go with wine – preferably a Pinot Noir.

Tired, I really wanted McDonald’s speed, but I don’t eat their food. Super Easy, thin crust Pizza to the rescue! Delicious, lots of flavor, quick (I worked late!) and goes great with Pinot! The great thing about it is it is suited to individual tastes – just make it the way you want it!

I downloaded a new album on Itunes, Carlos Garcia – Bailando Tango, prepped my pizza and un-corked the bottle; my day just got better!

Super Easy, thin crust Pizza Ingredients

• 1 large, flour Tortilla or Lavosh flatbread about 16″ by 16″ – either works well
• 1 tablespoon Lebanese Garlic Sauce or mayonnaise with chopped garlic (not as good)
• 1 Roma Tomato
• 1/8 small Red Onion
• 1 ounce crumbled Gorgonzola
• 1 ounce shredded Fontina cheese
• 1 teaspoon crushed Red Pepper Flakes

Method

Preheat oven to 400°
Place tortilla or flatbread on a baking sheet and place in preheated oven for about 4 minutes.

While tortilla is in oven cut tomato into very thin slices (about 1/8″ thick); cut onion into very thin slices (so you can almost see through them); crumble the Gorgonzola and grate the Fontina.

(If you have not already done so) Remove the flatbread from the oven; spread with garlic sauce (seriously you have got to try this stuff!); sprinkle with crumbled Gorgonzola; then sprinkle with shredded red onion; top with fontina (reserve a tablespoon or so); place sliced tomatoes on top of all and finish with the Fontina; place in oven for about 5 to 8 minutes. You want the cheese bubbly and the edges of the crust to be golden brown and crispy. Bon Apetito!

Notes

This make a very thin crust pizza. Feel free to vary the toppings to your taste. I make this often and sometimes use tomato sauce, basil and mozzarella and other times garlic sauce, artichoke hearts and Monterey cheese. Bar B Que Sauce, cheddar cheese and bacon bits would make a great “Mantizer”; top with freshly shredded green onions after removing from the oven. I could probably think of a thousand combinations, some good, some better, some to skip – use your imagination!

The key is to not overload the pie – in this case less is more. The goal is a thin, crispy crust with lots of flavor. If you choose the toppings well you will have a great pizza, with lots of flavor.

Finally

Some people would question my eating such un-pretentious food with a wonderful bottle of wine but I beg to differ. The point is, simple, quick, tasty, and to the wine! I have had fine meals, I have had great meals and wonderful bottles of wine. This pizza is grub, it fills the belly and it’s tasty and supports the beverage. Simple flavors, fresh ingredients speak for themselves they don’t need to find their place.

Not too heavy on the toppings!

Thin crust Pizza

Thin crust Pizza