Cranky made his second batch of crankers the other day. He was brave enough to completely revamp the recipe. Instead of sesame and poppy seeds, he flavored these with grated dry Jack cheese, a little mustard and some garlic. Tender, tasty. Mm. They were perfect with the eggplant puree from our garden, amped up with strained yogurt, dill, tomato paste (from the freezer) and oh, gosh, whatever else. Mm.
But Cranky got a good idea just as he was approaching the final quarter of the cracker dough. Instead of cutting out individual rounds, he rolled out the entire blob and baked it as a whole, huge disk.
Then he covered it with a melange of cooked potatoes, tomatoes, herbs and ricotta cheese. Popped it back into the oven for a bit of heating up.
It was a snapping good pizza!
We were sorry the topping looked like what my friend Heather calls "clown barf" (actually, her clown barf is prettier, but what a cool description).
The trick is the snappy cracker crust. Take that, Krusty.