For My Pie Monday, I thought I would submit my puttanesca-inspired pizza that I made a week or so ago.
Homemade sourdough pizza dough was brushed with a mixture of kalamata olive spread; blanched, minced garlic and olive oil; and topped with fontinella cheese, grape tomatoes, black olives, capers and red pepper flakes. When it came out of the oven I finished it with a few shavings of Parm.
Really great pizza and the lonely, leftover slice became the highlight of breakfast the next day.
Who needs toast? The warmed leftover slice of my puttanesca-inspired pizza was the perfect partner for fluffy scrambled eggs with chives and hot pepper flakes.
Well, thank God you used fontinella cheese instead of mozzarella — since you have garlic on there and all. ;)
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