Vegetarian Flatbread with Sun-Dried Tomato & Kalamata Olive Spread

Hello from New York City!

I just arrived in the Big Apple yesterday evening. Within just the first few hours of getting into New York, I met with some of my relatives and had dinner and dessert overlooking Times Square. The bright, flashy lights of Times Square were completely breathtaking. I’ll have a post filled with photos on Kuya’s Notebook either later today or early tomorrow.

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So what else is on the agenda this week? Tomorrow, I’m heading off to Columbia University and going to Hangawi, a vegetarian Korean restaurant, to celebrate Meatless Monday (do click the link, you never know what surprise you’ll find, wink wink)! Later this week, it’ll be pizza time—and I’ll get to eat delicious New York pizza! Yummy! All I have to do now is fold my pizza like a New Yorker, and I’ll be all set.

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The quest for the perfect pizza began in Italy, about four years ago. We were on a vacation to Sorrento, and I, as a picky eater, wanted to find the perfect pizza. The pizza I’d had from here in the United States included the usual variety: cheese, pepperoni, that weird one filled with vegetables that I wouldn’t even touch, the meat-lovers, Hawaiian, etc.

Personally, I found cheese and pepperoni to be my personal favorites (read: only ones I’d eat). The vegetable one was just plain strange and disgusting (I still feel that way about some of the veggie-lovers pizzas), and the meat-lovers pizza was just plain gross. Hawaiian pizza was my mom’s favorite—and eventually mine too before I stopped eating Canadian bacon—but that one was best left to mom.

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In Italy, my first instinct was to ask for a pepperoni pizza. Guess what kind of pizza doesn’t exist in Sorrento? (That’s right, pepperoni.) I realized the closest thing to what I was used to was margherita pizza. And that was my first experience of margherita pizza. There was another pizza I tried that even had french fries on top! How awesome is that? (Okay, maybe it’s not that cool, but I think most eleven-year-olds would have the same reaction as I did.)

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I may not have gone to Naples, a place famous for its pizza, but that didn’t stop me from enjoying the pizza there in Sorrento. The best pizza I’ve had is definitely from Italy—there’s just something about it that just feels so… authentic! Although, New York may attempt to compete for that coveted “best pizza” spot… who knows?

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When we decided to share this recipe, my mom jumped at the opportunity to use some of the basil we’ve grown in our backyard. She was so excited, I just had to snap a picture of her running out of the kitchen, to our backyard, and picking it.

My mom would always make this vegan flatbread with Italian-inspired ingredients. I would always be so excited when I’d hear her say she was going to make it for dinner. When I first got my braces on, I wanted to cry because it meant I couldn’t eat it easily. (To the ire of my orthodontist, I did it anyway.) But now that my braces are off, I don’t need to worry about it anymore!

So forget what I said earlier. I think I already found the best pizza in the world.

It’s the one my mom makes.

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Vegetarian Flatbread with Sun-Dried Tomato & Kalamata Olive Spread

Good for 3 people.

Ingredients

  • 1/2 cup oil-packed sun-dried tomatoes
  • 1/2 cup pitted kalamata olives
  • 1/2 tablespoon extra virgin olive oil, plus extra for brushing
  • 1 eggplant, cut in rounds
  • 1 can artichoke slices
  • 1 small tomato
  • freshly ground pepper
  • 1 flatbread (can be substituted with pita or naan bread)

Directions

  1. Preheat the oven to 400° F.
  2. In a food processor, combine the sun-dried tomatoes, kalamata olives, and olive oil. Process until puréed.
  3. Wash and cut the eggplant and cut it in 1/4 inch round slices
  4. Place the eggplants in a colander and sprinkle with salt. Let it stand for about 15 minutes to rid of excess water and for a less bitter taste.
  5. Drain the artichokes from the can and set aside. Slice the tomato thinly.
  6. Brush the bread with olive oil and spread the kalamata mixture.
  7. Layer the bread with eggplants, artichokes, and tomato. Brush with olive oil if desired.
  8. Place the pizza in the oven and cook for about 12 minutes or until the vegetables are roasted and the bread is crispy.
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