Pizza!! Looks like dinner comes before dessert.

10 minute pizza breadFirst and foremost, I have to excuse myself for the week’s tardiness of this post.  I took a rather impromptu trip to Biarritz in the South of France after discovering that I had a very rare two-day break in my schedule, and baked away my days along the Basque coast.

Biarritz<–this took away my time from tallying up pizza vs. cake votes and then documenting a recipe.  I think you can understand.

my ideal house<–and this.

on the beach<–Je t’aime, summer.

Alas, to my surprise, more people wanted a quick pizza than a chocolate whiskey vanilla cake!  Hooray, you!  Dessert will have to be next week…

But for now: let’s get to crackin’ on that 10-Minute Garlic Tomato Pizza Bread.  No sautéing, no sauces, nothing canned, just you, whatever form of oven you’ve got, and some simple, pure ingredients.  Oh, and a knife.  Ninjaaa

Since it takes 10 minutes, we’ve got no seconds to waste.  Here we go:

10-Minute Garlic Tomato Pizza Bread

garlic tomatoes1 large tomato on the vine

2 cloves garlic, coarsely minced

1/2 tbs. herbes de provence, or a mix of dried herbs consisting of thyme/oregano/marjoram/basil/parsley/tarragon/and/or/chives

1-2 tbs. high heat oil, depending on the size of your tomato

1/2 tsp. sea salt + more if you really like salt

ground black pepper to taste (optional)

1 large slice either gluten-free bread, a large gluten-free crisp, a teff flour wrap, or homemade Polly Want a Sorghum Crackers? from the Bubble Child cookbook

1/4 cup grated aged sheep’s milk or goat’s milk cheese for those with lactose intolerances, or 1/4 cup grated asiago or emmenthal cheese for those who can and want to handle cow’s milk

Preparation time: 3 minutes

Cook time: 10 minutes

Serves 1

1. Pre-heat your oven to the broil setting… go!

2. Slice up tomatoes into less than 1/3 cm slices.  Spread with no overlap in some baking slicing tomatovessel/sheet.  Top with oil, herbs, and salt.  Flip each piece of tomato over once, then back onto itself so that the seasoning and oil is on both sides.  Top with garlic and move it around enough so that it is coated in both oil and tomato juice so it doesn’t burn.  Pop in the oven for about 5 minutes, keeping an eye on it so that it doesn’t burn.  (Black means burnt.)

3.  In the meantime, prepare your bread or crackers or crisps on a baking sheet.  You can either do tiny baby crackers with one tomato slice on each or one large crisp for something more of a light meal.  Make sure your cheese is ready.

4.  Once the tomatoes have cooked to where they are crispy on top and just starting to “wrinkle” a little, pull them out of the oven, put them on top of the cracker, top with cheese, and put back in the oven for 1-2 minutes, or until the cheese is melted.

That’s it.  So so good when served with a side salad and a glasses of wine.


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Filed under Bubble Child The Cookbook, buy me, dairy bubble, explore PARIS, gluten bubble, recipes

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