PACHA Pizza Rounds

Who remembers crafting personal pizzas atop English Muffins as after-school snacks as a child?

I sure do…

Dry little crumpet rounds, sauced with sickly sweet jarred pizza sauce, sprinkled with oily provolone, and maybe a sprinkle of mini pepperoni – these items certainly did not come from my family kitchen (I’ve always been a GOURMET princess and the pea), but I still have this memory – oh, and the cornmeal dust encompassing the lot.

Regardless of the meal quality, the memory is visceral and quite positive.

 

My vow has been to recreate this food fantasy into something much more magical (and digestively delicate).

 

The answer: PACHA Pizza Rounds! Individual pizzas created with LIVE PACHA sprouted buckwheat buns, sandwiched over melted provolone, and then topped with ricotta, a fresh and spicy balsamic cherry tomato reduction, and mozzarella pearls (Bocconcini).

 

Yep. That sounds much better.

PACHA Pizza Rounds 

3 Live PACHA Buckwheat Buns, split
3-6 slices provolone cheese (how thick do you want your stuffed cheese layer?)
1/4 cup ricotta cheese
1 Tbs. olive oil
1 pint cherry tomatoes
sea salt and pepper
2 tsp. balsamic vinegar
1/2 tsp. red pepper flakes
2 oz. fresh mozzarella pearls (Bocconcini)
fresh Italian parsley

 

Preheat the oven broiler.

 

In a small pot, melt the olive oil and the tomatoes.

Season with salt and pepper.

Reduce heat to a simmer and cover, stirring occasionally and breaking apart the tomatoes.

Once the tomatoes are almost fully broken down, add the vinegar and red pepper flakes. 

 

Stir well.

 

Layer 1-2 slices of Provolone cheese over the bottom of each bun.

Place on a baking sheet. 

 

Top with the top of each bun and broil until the cheese is melted.

 

Remove from the broiler. 

Top each bun with a full slather of ricotta cheese.

Next, divide the tomato sauce equally and spoon over the ricotta.

Top with mozzarella pearls, fresh parsley, and extra ground pepper.