In Bangkok the rain must be described in terms unlike anywhere I’ve ever been. Some days we say it’s like someone hit the on-off switch for a downpour. One second it’s clear and the next there is a curtain of water. I was having lunch with my co-workers yesterday and one said that the morning rain had been the sort that you don’t see “until you’re in it”. Those are drops so tiny and transparent that you don’t know it’s raining until you’re soaked.
It’s been raining so much that even the family-run noodle stand across from our apartment was shuttered this morning when I left for work. Noodles are a fixture in our neighborhood.
We’ve been eating pizza instead.
Over the weekend, we didn’t just make any old pizzas. Suddenly Bangkok has so many Farmer’s Markets that there is actual competition, so Natalie and I went to check out the Bangkok Farmer’s Market on Saturday.
We got lots of great stuff including marinated olives, passion fruit, fresh greens, and even made a pit stop for delicious roasted pork sandwiches from Appia and coconut water. I’ve been thinking about that roasted pork sandwich ever since…
Saturday night it poured rain, natch, so Natalie hiked over in her rain boots, and we put all those farmer’s market purchases to work on top of a bunch of pizzas.
We drank passion fruit bellinis while we cooked (a twist on passion fruit spritzers with champagne instead of sparkling water). Very festive for a low-key Saturday night!
The hit of the night was a Greek pizza made complete with feta, roasted red pepper, and tons of those marinated olives from the market.
It was so good that I insisted we re-make it for lunch the next day with the addition of spinach. Frank was happy to comply.
If there’s more of this in store for rainy season, I’ll take it.
Greek Pizza with Feta, Spinach and Olives
- 1 recipe of pizza dough (I use this one)
- 2 Tablespoons extra virgin olive oil
- 1 red onion, sliced thin
- 4 ounces fresh spinach, roughly chopped
- 2 red pepper halves (from a jar of roasted red peppers), roughly chopped
- 3/4 cup kalamata olives, halved
- 6 ounces feta cheese, crumbled
- Preheat the oven to 450 degrees. If using a pizza stone, place it in the oven as it heats up.
- Stretch the pizza dough into rounds and drizzle with olive oil.
- Top each pizza with red onion, spinach, red pepper, kalamata olives and feta cheese. Bake until the feta and the crust turn golden brown, about 10-12 minutes. Remove the pizzas and serve.
More of my favorite pizza recipes:
Pear, Caramelized Onion, Gorgonzola Pizzas – I love the salty-sweet combination of these flavors.
Turkish-style Chicken and Pistachio Pizza – sounds strange, but the spices in this pizza are really amazing – we serve it with a dollop of Greek yogurt on top
Potato and Blue Cheese White Pizza – a little heavy cream and parmesan are added to this pizza at the last minute to make it rich, bubbly, and so flavorful
Thai Chicken Pizza – easily my favorite homemade pizza of all time – I love all those Thai flavors piled on pizza dough