Not when you can make one THIS GOOD. Another dead simple recipe. It takes a bit of patience during assembly, that’s all.
Ingredients
Turkish bread
red an d green pesto
100g pepperoni
anchovies – in oil
250g roughly grated cheese – mix of parmesan, cheddar and mozarella
shallots – small diameter
kalamata olives, pitted – handful
semi-dried tomatoes – handful
1-2 field mushrooms
fresh basil, one bunch finely chopped
oregano – dried
parsley – dried
salt – Dr Vogel salt or celery salt are best
pepper – freshly ground
chili flakes – if it’s not hot enough, add some before you put the cheese on top
You need a big flat oven tray. Cut the Turkish bread in half so you end up with equal size top and bottom – be careful with this! Drizzle a little olive oil on the tray, and a little more on the bread slabs. Stick into the oven for no more than 5 minutes – we’re only putting a surface crust on it.
Chop the shallots and basil finely, keep separate and put aside. Slice up the mushrooms and mix in olives and semi-dried tomatoes – we want the oil to rub off on the mushrooms. Put aside. Dry anchovies on a paper towel if you worry about too much oil.
Scrape one small jar of red pesto over the two Turkish bread halves, then cover with shallots and pepperoni. Cover the lot with the mushroom/olive/tomato mix – ensure even distribution – add the herbs and seasoning to taste and be generous with oregano and pepper. Distribute the chopped basil over the top and distribute the cheese evenly, filling the gaps.
Bake for about 20 minutes at 180 degrees – give or take 5 minutes depending on how efficient your oven is – best to check after 15mins. Serve with a salad of your choice.
A light red like Côte-du-Rhône or Beaujolais is a perfect companion