Montreal in the house. Natasha Li Pickowicz of Popcorn Plays gives the deets on her pies:
Hi there! I'm a longtime reader, and I'm happy to submit my first-ever pizzas from scratch.
It's technically a flatbread—I used the flatbread recipe from the Moro East cookbook, which was easy and fast—and the result is more like a thin, chewy cracker rather than a proper pizza crust. It was still delicious.
The first pie we dubbed the 'potato chip pie'—baby purple potatoes fried in a skillet with olive oil, garlic, and fresh rosemary and then added to the flatbread halfway through baking.
The second pie we baked with no toppings, just really good olive oil and flaky sea salt. We added raw ingredients afterward—fantastic grape tomatoes and finely chopped arugula from the huge Jean-Talon Market in Montreal, all dressed with olive oil, salt, and cracked black pepper and finished with a huge flurry of freshly grated Pecorino, bought in Rome last year.
A wonderful late afternoon snack, although I'm super excited to try more ambitious dough recipes in the future!
Thanks, Natasha! Mmm, potato chip pizza ...
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