Instagram Post 5/11/2020

 
👨‍🍳 Cooking in the Time of COVID 👨‍🍳

Today’s adventure in Polish sausage swap-ins (see my last post) was this:

(Click on any image to view it in high resolution.)

Looks a lot like pizza, doesn’t it? I already had mozzarella, mushrooms, and homemade tomato sauce, but I wasn’t about to invest energy in making pizza dough (quarantining is frustrating enough), so I resorted to my package of trusty, versatile flour tortillas.

I sprinkled some corn meal onto a jelly roll pan and laid in a tortilla, topped it with the thinnest possible layer of mozzarella, and sandwiched that with another tortilla. The idea behind this experiment was that the mozz would act like a laminating glue to yield a base with enough heft to support the toppings. Stuck it into a hot oven to melt the cheese – essentially to see if the theory would work.

Added sauce…

…mozzarella…

…and mushrooms.

Sautéed some country style kielbasa wiejska, tossed in a little fennel seed to trick it into thinking it was Italian sausage and topped this doppelganger with a sprinkle of grated Parmigiano-Reggiano and a drizzle of trompe l’olive oeil. (Sorry, couldn’t resist.)

To give you an idea of the thickness of the “crust”:

In its native habitat.

 
 
Stay safe, be well, and eat whatever it takes. ❤️