You'd think I'd never make homemade pizza, living in Italy. You'd think I'd never crave pizza because I eat so much of it. But you'd be wrong, sadly. Give me all the pizza, all the time. I have not tired of it yet, and I think if I'm okay with it at this rate (one per week?), I'll be in love with pizza forever.
Enter the cheeses. I don't know if y'all do this, but my new favorite thing is to go to the supermarket and grab a mystery cheese, because there are apparently cheeses I've never heard of before (I know, I was surprised, too). Have I ever met a cheese I didn't like? Basically, no. That's how I met taleggio. It's a bit stinky solo, but it's super great with bubbly Prosecco and even better on pizza. Crap, now I want both of those things all at once.
The breadcrumb recipe is actually a favorite in my household. I use it on our famous Buzzfeed mac & cheese, but it's actually from Smitten Kitchen and used for one of my favorite "I-have-no-groceries-in-the-house" dinners, pangrattato spaghetti with crispy eggs. And now it's made it's way onto pizza. Basically, throw it on anything pasta or dough-based, and you'll be golden.
This pizza seems a little strange, because who puts bread on top of bread? We do, you judgmental jerk. Now shut up and stuff your mouth full of delicious pizza.