Cooking Roman for Feast of Sorrow

We at Cook the Books Club have been reading Feast of Sorrow, by Crystal King.  This, our current bimonthly selection is being hosted by Debra of Eliot's Eats.  Ms. King has written an excellent novel for anyone interested in ancient Roman history, food or just some fascinating reading.  It's a fictional memoir, based on the life of an individual, historical gourmet, Marcus Gavius Apicius, even though not much is really known about him, and his imagined head chef, a slave named Thrasius.  It begins in 1 BCE, the 26th year of Augustus Caesar's reign. The author has certainly done her research, everything rings true, often horrifyingly so. 

From the publishers:

"Set amongst the scandal, wealth, and upstairs-downstairs politics of a Roman family, Crystal King’s seminal debut features the man who inspired the world’s oldest cookbook and the ambition that led to his destruction.

Super Bowl Pizza or Socca or Sourdough Flatbread, Hurray!

This is my latest pizza and, OF COURSE, I happen to think the best.  I've posted about Mark Bittman's Easy Flatbread recipe before, and this is another adaptation.  It has the benefit of using up some of that ubiquitous sourdough starter as well.  You should try keeping one of those pets for awhile.  Seriously, I am quite fond of my starter.  Her name is Genevieve, and she is past 200 years old.  Really.  A truly ancient babe. So, even though she has elements of gluten, I think we'll keep her. But, those of you who want this totally gluten-free, just follow the strict Bittman directions. 

I love pizza.  Bob is not all that crazy about it, so I occasionally have it for lunch.  When he's not around.  However, as he has been hinting about dips, appetizers, etc. for SUPER BOWL, maybe this will be for the rest of us?  That's a sprinkling of the fabulous, absolute best cheddar cheese on top.  Cougar Gold from Washington State University.  Very kindly sent to us by Bob's Uncle Johnny.  Thank you Uncle Johnny.  It is sooooo good.  And, a portion of the proceeds from their sales go toward the educational support of Food Science students.  Yea!  I'm all for that.  And, Go Cows!  They do a lot of the work, should get some credit.     

A crust where the flavors of the grains involved come through just a bit.  Not overpowering.  I used equal parts sourdough starter, corn flour and chickpea flour (besan).  If you don't have sourdough starter, then you're with Bittman on this.  He doesn't use it either.   I have made some changes to the one I posted last (above link).  Make two and vary the toppings.  Then, slice and serve as pupus (Hawaiian for appetizers).

Mini Avocado Pizzas

Little Mini Pizza rounds are great for a quick delicious lunch.  They come in packages of 3-6, very handy to keep in your freezer.  They can be gluten free too. Use what you have on hand for toppings.  I spread on an olive Tapenade, then some sliced marinated paprika peppers, and cheese, baked it, then added the slices of avocado and arugula leaves after it came out of the oven.  A drizzle of olive oil, and there you have it.

Bake at 400 F for about 15 minutes on a pizza rack.  Remove and add your extra toppings.  What could be simpler, and a nice alternative to sandwiches.  I love pizza.  Sometimes, if it's for dinner, I'll make Mark Bitman's easy flat bread crust with some of my sourdough starter.  Make it a bit thinner and turn out onto the pizza rack for a final bake with toppings.