Zucchini, Chilli and Smoked Buffalo Mozzarella Pizza

The inspiration for this came partly from Polpo: A Venetian Cookbook of Sorts, by Russell Norman, which I've gushed about before, and partly from the smoked buffalo mozzarella I came across in the specialty Italian deli in town. For me, good pizzette (small pizzas), or pizza in general, is characterised by a thoughtful selection of a few fresh, quality ingredients and a good thin - slightly chewy, slightly crisp around the edges - base.

In this case, the smoked buffalo mozzarella was my starting point. From there, I selected a zucchini, red chilli and freshly grated parmesan to complement. In Polpo, Norman has a recipe which includes all of the above, but with mint and, instead of lovely, soft, fresh mozzarella, he recommends the cheap, hard, standard supermarket kind. This is a great option for when cheese is intended as a backdrop, but for this, I wanted the smoke of the mozzarella to sing. I omitted the mint also, as I had none on hand, but used chopped fresh parsley for freshness and as a garnish to finish.

For the pizza base, I turned to my quick flatbread recipe (not dissimilar to a standard pizza dough recipe), which has become a staple in my kitchen for it's ease, convenience and never-disappointing results. Once you've made it a few times, you'll know what I mean.

Zucchini, chilli and smoked buffalo mozzarella pizza

To accompany the pizza, I made spiced kumara (sweet potato) fries with a lemon-spiked yoghurt dip. And apart from making the base from scratch (use pre-made pizza bases or flatbreads if you wish), this took little effort to put together. 

A Simple Homemade Burger

From top to bottom:

Split bakery bun top
With inner hollowed out, toasted
A smear of Dijon mustard
Iceberg lettuce
Baked portobello mushroom
Grilled zucchini lengths
Slices of tomato
Plum and tamarillo chutney
(Lovely with rosemary, below)
Melted cheddar cheese on
A 100% homemade beef pattie
Medium-rare
(No egg or breadcrumbs necessary)
Seasoned with lots of salt and pepper,
Dijon mustard and chopped fresh rosemary,
Tomato sauce spread over a
Split bakery bun bottom
Inner removed, toasted
With a side of oven-baked kumara fries,
seasoned with salt and pepper.

Ode to the Sandwich

There is nothing like a good sandwich.  I am currently home sick from work with a head cold brought on myself by going to sleep with wet hair.  One of my mother's cardinal rules growing up, only to be broken after a late night game of indoor netball.  A mistake I will not make again!  Nonetheless, I thank Buddha for not being sick at my stomach as I still retain my hunger and ability to eat.

As I was too excited and hungry to have foresight, I have no evidence of what I am about to describe, but you can believe and taste with your imagination the goodness of my recently devoured sandwich.  From top to bottom:

A thick slice of fresh sunflower and barley bread

Avocado, smeared on its underside

Torn coriander leaves

Crunchy iceberg lettuce

Sprouts

A swirl of Sriracha

Thin slices of Edam cheese

Fresh cucumber, laid in overlapping slices, and

French herb pâté

Over another thick slice of fresh sunflower and barley bread.

The only thing missing was some carrot and daikon pickle which would have made the flavour combination perfectly reminiscent of a Vietnamese baguette sandwich off the streets of Hanoi.  Punchy and lively yet soothed by the subtle creaminess of pâté and fresh bread.

So, is it the comfort of good bread that makes a sandwich so fulfilling?  Or the right combination of flavours that would sing together in any manifestation?  Inevitably, for the most sublime sandwich, it is both.  But this, I feel, being so easy to achieve, makes the sandwich a food opportunity that we should not relegate to merely an option we take when we run out of time or other 'more exciting' ingredients.  Each to their own for whatever flavour and texture combinations are willing, but I'm sure many are aware that the most satisfying take can simply be a few slices of cheese, melted between two pieces of toasted bread (preferably all heated at the same time).  A perfect example of the great pleasures a simple sandwich can bring.

I'm sure this wont be the last time I talk about the so-called 'humble sandwich' but until then: go to your kitchen and slap together a sandwich with fillings you like and bread you have, and be reminded of why there is nothing like a good sandwich.