B and I fought over this one and not in a good way. We both strongly believed that it was the least inspiring recipe in the entire issue. I thought it looked like the kind of junk meal that I come up with when I’m feeling lazy and I need to use up a bunch of ingredients. B theorized that it was in the issue because this is Lucinda Scala Quinn’s “feeling lazy” recipe. I fell on my sword and made it, reluctantly. It’s worse than that. D made it for me.
But. But! We were wrong about these pizzas. They aren’t mind-blowing, but they aren’t bad either. I think D came up with the secret. He added way more garlic. The recipe calls for 1 clove of garlic crushed through a press. That is combined with ricotta and oregano and spread on the split pitas before you top them with spinach and the mozzarella balls. D probably added 3 cloves of garlic. I knew I married that guy for a reason. It made all the difference. It took it from a bland pizza-like mass, to a garlicky pizza-like mass. Will I make it again? Probably not, but it wasn’t anything to dread.
This recipe, like pretty much all of the bocconcini recipes begs an important question, “Why do I need to buy these fussy little cheese balls?” They are more expensive than buying a ball of fresh mozzarella, and they taste the same. If you want to try one of these recipes, just buy a big ball of fresh mozzarella and cut it into cubes. It’s not as picturesque, but neither is this recipe, if we’re being honest.