{"id":11572,"date":"2020-05-11T18:05:18","date_gmt":"2020-05-11T22:05:18","guid":{"rendered":"https:\/\/ethnojunkie.com\/?p=11572"},"modified":"2020-05-23T17:52:40","modified_gmt":"2020-05-23T21:52:40","slug":"cooking-in-the-time-of-covid-pizza-ish","status":"publish","type":"post","link":"https:\/\/ethnojunkie.com\/?p=11572","title":{"rendered":"Cooking in the Time of COVID – Pizza-ish"},"content":{"rendered":"

Instagram Post 5\/11\/2020<\/h4>\n

 
\n\ud83d\udc68\u200d\ud83c\udf73 Cooking in the Time of COVID \ud83d\udc68\u200d\ud83c\udf73<\/p>\n

Today’s adventure in Polish sausage swap-ins (see my last post<\/a>) was this: <\/p>\n

(Click on any image to view it in high resolution.)<\/em>
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\nLooks a lot like pizza, doesn\u2019t it? I already had mozzarella, mushrooms, and homemade tomato sauce, but I wasn\u2019t about to invest energy in making pizza dough (quarantining is frustrating enough), so I resorted to my package of trusty, versatile flour tortillas.<\/p>\n

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 \u2013 essentially to see if the theory would work.
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\nAdded sauce…
\n\"\"<\/a>
\n…mozzarella…
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\n…and mushrooms.
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\nSaute\u0301ed 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\u2019olive oeil. (Sorry, couldn\u2019t resist.)
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To give you an idea of the thickness of the \u201ccrust\u201d:
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In its native habitat.
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\n 
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\nStay safe, be well, and eat whatever it takes. \u2764\ufe0f
\n 
\n <\/p>\n","protected":false},"excerpt":{"rendered":"

Looks like pizza, doesn’t it? Psych! Read on…. Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":3336,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[145,31,59],"tags":[121,63],"class_list":["post-11572","post","type-post","status-publish","format-standard","hentry","category-cooking-in-the-time-of-covid","category-home-cookin","category-instagram","tag-american","tag-italian"],"_links":{"self":[{"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=\/wp\/v2\/posts\/11572","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=\/wp\/v2\/users\/3336"}],"replies":[{"embeddable":true,"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=11572"}],"version-history":[{"count":9,"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=\/wp\/v2\/posts\/11572\/revisions"}],"predecessor-version":[{"id":11574,"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=\/wp\/v2\/posts\/11572\/revisions\/11574"}],"wp:attachment":[{"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=11572"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=11572"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=11572"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}