Thursday, March 12, 2009

Recipe: Vegetarian Pizza, Cap City Style



One of my favorite dishes at Capital City Brewing Company in Shirlington, Virginia, is the vegetarian pizza. It consists of very thin flatbread topped with tomato sauce, spinach, tomato slices, and lots and lots and lots of mozzarella cheese.

Tonight, I attempted to duplicate Cap City's vegetarian pizza at home. I made marinara sauce last night, because I believe Cap City uses marinara sauce for its vegetarian pizza. Earlier in the week, I had purchased Middle Eastern flatbread that was almost as thin as a flour tortilla. Initially, I was worried that the flatbread I had purchased - a white lavash (of Armenian origin) - was too thin. But, it ended up being exactly what I needed.

Vegetarian Pizza, Cap City Style
Serves 2

2 pieces of Middle Eastern flatbread (I used white lavash flatbread from Middle East Bakery, Inc.)
1-2 cups marinara sauce (use your favorite)
2 tablespoons olive oil
3 ounces fresh spinach leaves
2 small tomatoes, thinly sliced
Shredded mozzarella cheese (I leave the amount up to you!)
Fresh basil finely chopped or julienned, for garnishing
Red pepper flakes

Preheat oven to 350 degrees. Place each piece of flatbread directly on the lowest rack for 3-5 minutes on each side until slightly crisp.


While the pieces of flatbread are toasting in the oven, heat 2 tablespoons of olive oil in a skillet over medium heat. Add the spinach leaves and cook them until they start to wilt, about 1-2 minutes. Remove the spinach from the skillet and set it aside. After the pieces of flatbread are done toasting in the oven, remove them from the oven, and set them aside. Turn the heat to 400 degrees.

Set each piece of flatbread on a baking sheet. Spread approximately 1 cup of marinara sauce over each piece. Top with the spinach leaves, followed by the tomato slices, and a couple dashes of red pepper flakes. Add the mozzarella cheese as the final layer and place in the oven. When the cheese has melted, about 10 minutes, remove the pizzas from the oven. Garnish with basil and serve.

It tastes just as good as Cap City's!

3 comments:

Elliott said...

yumettis!

DAVID said...

It certainly was!

Rayne Today said...

When summer comes and it's too hot to turn on the oven, here's a couple of tips:
-- try this in your cast iron pan on the stove; toast one side of the lavash (I also use whole wheat tortillas), then flip; quickly top and then cover with a lid to retain some of the heat so that the cheese melts, but not so tightly that the moisture stays in. I turn the heat down a bit after flipping so that the "crust" doesn't scorch too quickly.
-- try the same thing on a gas grill outdoors; buy some unglazed terracotta tiles, put them on the grill; when grill is hot, slip the prepared "crust" onto the terracotta tiles. (pizza stone also works well, but make sure use a metal spatula or peel to put this on/off the grill) I grill vegetables on the side for a salad at the same time.