Such a glorious celebration of the 100th post of Words Like Honeycomb should only be commenced with pizza. Havarti Pesto Flatbread Pizza, to be exact. We have made this no less than four times in the past two weeks and fallen more in love with the flavor combo every time. I couldn’t keep it from you any longer and since parties, yes even weird-online-bloggy-type-parties, require pizza…HERE YA GO.
The Birth of a Glorious Flatbread Pizza
This bad boy has been itching to show off on the blog and I can’t blame him. I had no idea so few ingredients on a pizza could create such massive amounts of cheesy delicious flavor for a dinner favorite of ours. We discovered this a couple weeks ago when we were sitting on the couch and I was having my usual struggle of whether to cook or go out (<-this laziness happens more than I care to admit). I had grabbed most of the ingredients for this pizza already, since it had begun to assemble in my mind, but zero cheese to speak of. Every.single. time this discussion happens Steven happily suggests pizza. I don’t believe he actually has any Italian blood but his love of pizza and his standards of GOOD pizza are borderline snooty and would put any foodie to shame.
However, I am not far behind. Pizza literally always sounds good. So, with the realization that I was only missing one ingredient, and knowing the possibilities of this creation in my head, I mustered up the willpower to insist we go to the store and grab some cheese instead of hitting up our local pizza favorite. Steven agreed and we headed off.
A cheese can really make or break a pizza…mostly make. So, we studied the cheese aisle with the severity of a cheese connoisseur and decided on one of my favorites, Havarti. If you haven’t tried Havarti, you may be missing out on the best moment of your life (<-calm down, there may be some exaggeration here). Havarti possesses the incredible creaminess of mozzarella and major meltability (don’t worry, it’s a word, just don’t look it up). Only a slight bitter flavor, but the good bitter, not the bleu cheese bitter. That stuff scares me. Adjectives aren’t my strong suit…you may just need to go try it.
So, this is literally ALL you have to do. You need the best pizza flatbread in the world, Stonefire, obviously. Naturally, I know you already love it but for the couple of you left out there that haven’t tried it (don’t feel bad, we won’t judge you)…it is ready-to-go flatbread with a homemade flavor, no preservatives and soaks in all your pizza ingredients perfectly.
Slather on your favorite sundried tomato pesto, cover it with that Havarti. Be generous, you only need a little for the top of the pizza because most will be getting cozy with your ingredients. Chop up your mushrooms and throw them in the pan with some oil for a minute or two so they have some time to take on the flavor of the oil and then they are going to begin the process of melting that cheese layer. Tear up my new favorite meat, Soppressata, and some more cheese and into the oven!
Ten minutes later you will be looking at a beautiful bubbly gourmet-vibe pizza that will leave your husband asking, “Where is the other one?”
In retrospect, you are going to love this, so just go ahead and double the recipe.
While we stuff our faces with Havarti Pesto Flatbread Pizza, I would love to take a minute to say thank you. Thank you to each of you that have taken the time to read my thoughts, although sometimes random and not food related ?, and make my recipes. It is the biggest compliment and vertical hug you can give me! So, cheers to 100 posts and hundreds more to come! 🙂
If you try this recipe, make sure you post a photo on the socials [Instagram|Twitter|Facebook|Pinterest] and use the hash tag #wordslikehoneycomb so we can see! It’s my favorite to see your creations! ?
*I am currently working behind the scenes to get Words Like Honeycomb recipes in the My Fitness Pal recipe archive (EEK! ?) but with your MyFitnessPal account you can add this post url to the recipe adder to find approximate nutritional info*
- ½ package Soppressata (1.5 oz)
- 4 oz. mushrooms, diced
- 2-3 tbsp. sundried tomato pesto (or similar)
- 1 Stonefire Pizza Crust
- 5 oz. Havarti cheese, shredded
- ¼ cup shredded parmesan
- 1 tsp. olive oil
- salt & pepper to taste
- Preheat oven to 375 degrees.
- Place pizza crust on a baking dish and spread pesto over the pizza crust. Add cheese, reserving a handful for the final layer.
- Pour olive oil into a small sauté pan over medium heat and add mushrooms. Season generously with salt and pepper.
- Cook until soft (about 2 minutes) and then scatter them over the cheese.
- Tear Soppressata into pieces and add over the mushrooms and then add the remaining cheese and more salt and pepper.
- Place in oven and cook for 10 minutes or until cheese bubbles.