I seem to be growing increasingly frustrated with myself at the moment. The entire PhD thesis is in now in its nearly-final version and the biggest task ahead for me is finishing off all the editing – the little turns of phrase, the missed commas, the tiny grammatical mistakes, the signposting between chapters, and those clinching sentences that show that I really do know what I’m talking about (or at least that’s the aim…) – and to finish off drawing lots and lots of maps and site plans. But, my brain seems to be at capacity today and I’m beginning to think that it is MIA, although I guess some of it has to be around for me to even be able to think that…
If you’re anything like me, there are times, like this time for me, when simplicity in the kitchen is a great relief. But, times of busy-ness are also often times when you want a bit of indulgence – something that feels a bit special or evokes one of your favourite meals and still feels good for you. I love this dish for times like that – it is quick and easy to prepare, if you add a salad, you’ll have a complete, and not entirely unhealthy, meal, and it evokes one of my favourite food types – pizza, although it does lack the round, loaded with too much cheese characteristics that proper pizzas should have (in my opinion). This bacon, olive and spring onion version tastes good, but these toppings are easily swopped for whatever you love best on pizza. I don’t have exact quantities, so in the true style of the title of this blog, just add some, according to your fancy, of each. Depending on hunger-levels, this will serve two to three people.
What you’ll need:
2 or 3 short baguettes, or one long one, cut in half
A small package of bacon rashers
A small jar of olives (black or green – you choose)
About 4 spring onions
One or two balls of mozzarella
Freshly ground pepper
Dried herbs, like oregano or basil
What to do:
1. Pre-heat the oven to gas mark 6 (200º C or 400º F).
2. Cook the bacon, drain the olives, chop the spring onions and slice up the mozzarella.
3. Mix together a few spoons of tomato sauce and tomato paste, in roughly equal quantities.
4. Split the baguettes into two lengthways, and then generously cover each half with the tomato sauce/paste mixture. I find it easiest to do this with the back of a spoon.
5. Sprinkle the pepper and dried herbs over the tomato sauce, then add some cheese slices, spring onions, olive and bacon rashers to each. I think I prefer it in that order, but, if you want to, go wild and mix it up!
6. Place the baguettes on a baking tray (no need to grease it) and bake for about 10 or 15 minutes in the middle of the pre-heated oven, until the cheese has melted and the edges of the baguette are getting crispy.
7. Devour, preferably with some yummy salad and a glass of wine.