THE COMMON COOK | White Breakfast pan Pizza
Friends, fellow countryman, bloggers, and Amy Pohler (Because, why not? She could read this, right?) Today, I am turning a new leaf. Blogging recipes is next to impossible for me. I've had so many people ask for recipes, and then come back and say "It wasn't the same." or, "Yours was better." (Sorry not sorry about that one. I will parade that trophy around as long as the universe lets me.)
Moving forward, most if not all recipes on this blog will simply be a guide, a blueprint for you to discover on your own. Cooking, like any other art form, is best discovered by just doing it. Experimenting. Learning your "palette", so to speak, and exploring what that can create.
I like to think of myself as the common cook: someone who knows flavors and methods enough to know how to make really flavorful dishes, but doesn't have the time to learn the art of French pastry...yet. I am in no way a seasoned chef (Probably the best pun you've heard all year...), but I've learned what works, what doesn't, and how it can all be really easy. You're going to hear a lot of "handfuls" and "dashes" and "salt it until you think it's baller status" type of instructions. I'm giving you the blueprint. It will be your job to make it uniquely yours, bringing it to life.
I have been wanting to make a breakfast pizza for ages, and when I found the whipped garlic spread from Brother's Products at the Larchmont farmer's market, I knew exactly what I was going to do with it. Which, by the way, I legit fangirled in the middle of the market when I saw them. Purple carrots in one hand and white roses in the other. #classy... He will undoubtedly give you samples of each one, so come hungry. If you can't find a whipped garlic spread, or don't live in LA, this is a good source of how to make it.
YOUR PALETTE
- middle eastern flatbread, Trader Joes has a great batch
- whipped garlic spread
- shallot
- garlic
- egg
- arugula
- feta
- olive oil
- mixed spices (My MPVs are oregano, basil, crushed reds, Adobo, and tumeric)
Sauté the garlic and shallot with spices until caramelized. Use the same pan to toast the flatbread on both sides. Top with spread, shallots, arugula, feta, and egg. Cook covered in pan or under the oven. I did a nice little pan/toaster over combo.
Bring it to life, my friends! Share your story with me so I can see what you're making!
#thecommoncook