On the fridge: Eats like a pizza but takes less time to make and bake
Pizza-type meals are easy to pull together on a weeknight, as long as you plan ahead for dough or keep the store-bought, refrigerated bags of it in stock. But this recipe from John Whaite's new book, "Perfect Plates in 5 Ingredients" reminds us of another way to go.
In it, you make a dough with self-rising flour (which contains baking powder and typically a little salt). The good news is, this dough rolls out like a summer afternoon and bakes up crisp like a thin-crust pizza. Pop a pizza stone or heavy baking sheet in the oven, crank up the temperature to 500 degrees and do the most minimal prep of cutting roasted red pepper strips while the dough naps ever so briefly.
The topping combination deserves a nod of its own. An almost sheer swath of hummus acts as the base for Gorgonzola dolce - a mild blue cheese - and the peppers. Drizzles of sweet chile sauce finish the flatbread upon serving.
It did not escape our notice that the ingredients total eight, not the five promised in the book's title. We won't get fooled again.