Hi friends! Welcome to week 36 of 52 Weeks of Cooking. This week’s theme is hot and cold. As I was making this pizza/salad sandwich, I remembered my friend Marcy Deeds fondly. Marcy and I always split a Spinach Manciata at Azzurro Pizzeria in Napa, Ca. The maciata’s at Azzurro had a light sprinkle of Parmesan cheese baked over the dough, acting as a barrier, so the dressed salad would not make the dough soggy. My family likes a bit more melty cheese. I also added thinly sliced ripe tomatoes. After we placed the dressed salad on top, it folded up beautifully, and was not only delicious but was also very user friendly as a sandwich. Next time I make manciatas, I will roll the dough paper thin, like they do at Azzurro.
We u-picked tomatoes at Oakhill Organics. These are the gorgeous tomatoes I used for the manciatas.
I found that slicing the manciatas width wise into big slices made them a snap to fold up and eat. I was able to get three large sandwiches out of this manciata. This is such an easy crowd pleasing meal. It would be perfect as a theme dinner party, a make your own lunch your kids will love, or even as picnic in the park(light cheese layer, salad & dressing on the side). However and wherever you choose to eat your manciatas, please share them with your family and friends. Feel free to leave me a comment a let me know how you top your manciata.
|Baby Greens and Beets Manciata with Tomatoes|
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