i wanted to use my own homegrown cherry (or grape) tomatoes for this, but was too impatient to eat them to wait long enough until i had enough, so i bought some. the only herb the wednesday chef uses is dried oregano, but i added some fresh thyme & rosemary from the backyard (just because i can), and added a bit of finely shredded parmesan as well (just because i like it), and used garlic-infused olive oil on top (just because it cried out for it). the major flaw with this recipe is that it makes far too little. it was superb, and i could easily have eaten the whole thing (but had to share). not as oily as some facaccia's, and that's a good thing, but loads of flavor (and that's a great thing).
4 comments:
that looks DELISH!!!!!!!!!!!!!
I keep on staring at this and seeing a pepperoni pizza... no matter how long I look, pepperoni pizza. Weird.
Uh, I'm sure it's delish tho! (=P)
oh, it was delish. it DOES look like pepperoni pizza, i agree. it doesn't help that i baked it in a round cake pan or that i grated some parmesean on top of it, but those are grape tomato halves, not pepperoni. The Wednesday Chef's version is prettier, as usual.
nah this version is very pretty. So is pepperoni pizza, haha.
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