I had a homemade mideastern bread that needed to be eaten before it went stale. Using this as an instant pizza base I developed this recipe. The ingredients can be adapted to what is available in your region. The grapefruit broils up nicely with aleppo pepper on top. The olives are the bridge between the fruit and the cheeses. I used a Maytag blue and Grafton cheddar with a Vermont goat cheese. You want a generous amount of fresh chopped herbs for finish. This is the oddest pizza I have concocted, but I really love it. I thought this would work well as a brunch pizza. —Sagegreen
large mideastern flat bread or baked pizza crust about 12 inches in diameter
extra virgin olive oil
grated cheddar cheese
crumpled blue cheese
Parmigiano Reggiano, grated
goat cheese, crumpled
thinly shaved fennel bulb
slices of proscuitto, (or capicola) rolled and sliced
small chile pepper sliced into rings and seeded
pink grapefruit, very thinly sliced into rings (no rind or pith)
green olives stuffed with pimentos, sliced
chopped fresh herbs, including fresh oregano, mint, fennel fronds, chives, flat leaf parsley
Brush the top of the bread lightly with olive oil. You want a great fat flat bread that is at least 1/2 inch thick, if not an inch, crusty on the outside, soft on the inside. Layer the cheeses on top.
Slice the grapefruit wheels thinly (with rind and pith removed) as you would a tomato for a pizza. Arrange the grapefruit, olives, fennel, meat, and chili pepper on top. Sprinkle the aleppo pepper on top.
Broil until golden brown, about 10-15 minutes about 10 inches or more away from broiler element. Remove from oven. Add the fresh herbs, scallions and optional, but highly recommended, chopped avocado. Slice and serve immediately.