Flatbread with prosciutto, gorgonzola, and figs

Flatbreads feature fun flavor combinations

Originally appeared in the January 26, 2012 edition of the Southside Times.

I don’t have the space (I’m not even sure I have enough ink) to discuss the debate about what makes a pizza a pizza.  Personally, I don’t categorize this as a pizza.  But I encourage you to label these flatbreads any way you please—they’re still delicious.

There seems to be some indication that flatbreads of all varieties (tortillas, pitas, chapatis, to name a scant few) are linked to travel and exploration, the rationale that there’s a universal connection with these breads being utilized as holding devices for more exotic and savory ingredients.  More after the jump: (more…)

Published in: on January 30, 2012 at 8:43 pm  Leave a Comment  
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