It takes a lot of work to get a good brunch on the table, so as often as we make it ourselves, we go out and have someone else do the cooking for us. Going out to brunch is also the perfect way to catch up with friends. With so many newlywed and grad student/law school friends, it can be hard to get our schedules aligned on a Friday or Saturday night. Sunday at noon, though? Folks are usually free.
Which is what brought us to Founding Farmers last weekend. There’s been a little hubbub about just how “farm fresh” this restaurant actually is, but it doesn’t bother me in the slightest as I love the menu. And for brunch, you get to peruse the brunch and lunch menus as you painstakingly choose just a handful of items.
I chose brunch food. It was great. Especially the shredded leek hash browns.
But I couldn’t overlook the salami, ricotta and handmade pesto flatbread. It wasn’t quite right for noon on a Sunday, but it sounded like something I could make for a quick dinner one night this week.
Ding ding ding! This is very Sandra Lee. It’s assembled, rather than cooked. And my husband immediately commented, “Isn’t flatbread just pizza?” Well, when you make it with a can of Pillsbury dough, yes. So I’ll revisit this during the warmer months when I have more time and fresh basil on my hands. But for now, this will do very nicely.
Cut it into big servings for lunch or dinner, or into smaller triangles for appetizers.
- 1 tube of Pillsbury pizza dough
- 1 little container of pesto (I buy Buitoni where they sell the packaged tortellinis)
- 1 container of ricotta
- 1 package of salami
- olive oil
Roll out the pizza crust into a shape that will fit on your baking sheet of choice. Spread about half the pesto over the dough. Top with little teaspoonfuls (teaspoonsful?) of ricotta and layer the salami on top. Bake according to the package directions.