Fancy Pita Pizzas!

cooking, food, healthy, nutrition

So I got very side tracked and I haven’t posted in a while! I ran into my friend Katie (who is very supportive of my blogging), and she reminded me that I have been slacking on the recipe posting! It was just what I needed and here I am back at it!

I love making pita pizzas.  They are a great way to make a quick, easy, personal sized pizza.  They are so much fun to make, since you can really do what ever you want with them.  I decided to be fancy and make one with peaches and brie, and one with pesto and caprese toppings.  The great thing about making these pizzas at home is that you are controlling your portions, but also the ingredients.  I chose whole wheat pitas with fruit and veggie toppings, which is a much healthier way to enjoy pizza.  Also, shout out to my brother for giving me some cute little tomatoes from his garden, which were featured on my caprese pita pizza.

Here’s the recipe!

INGREDIENTS: (one pita pizza per person)

Peach Brie Pita Pizza:

Whole wheat pita bread

1/2 ripe peach, sliced thinly

1/2 cup dandelion greens

5 thin slices of brie

1 T olive oil

drizzle of honey

basil, for topping

Pesto Caprese Pita Pizza:

Whole Wheat Pita Bread

1 T pesto

1 small tomato, thinly sliced

1/2 cup dandelion greens

2 garlic cloves, thin sliced and cooked in olive oil

6 small mozzarella balls

basil for topping

METHOD:

  1. Preheat oven to 425 and line a sheet tray with foil.
  2. Place pitas on the tray and drizzle one with olive oil, and spread pesto on the other.
  3. Place dandelion greens on each pita.
  4. On the pesto pita, place tomato slices, then cooked garlic, and then the mozzarella balls.
  5. On the olive oil pita, place brie slices, then peach slices, and then a drizzle of honey.
  6. Cook in oven for about 10-12 minutes, until cheese is fully melted and hot.
  7. Top each Pita Pizza with chopped basil and serve!

“Fried” Zucchini Caprese

cooking, food, healthy, nutrition

The other day I was poking around in my Mom’s garden and saw that she had the most beautiful basil growing. It was so bright green with lovely purple stems, I absolutely had to take some. I’ve been wanting to make some sort of Caprese dish, so the fresh beautiful basil was a perfect find.  Caprese uses basil, tomato, and fresh mozzarella as the main ingredients.  Although Caprese is great on its own, I decided to add “fried” zucchini.  When I say “fried”, I mean that it looks and tastes fried, but it is actually breaded and baked in the oven, which is a much healthier cooking method than deep frying in oil.

This dish is so tasty, simple and pretty.  It would be great to serve as an appetizer, or a side dish.  You really can’t go wrong with Caprese, its certainly a crowd pleaser!

INGREDIENTS (serves 4):

2 zucchini

3 eggs, whisked

2 cups Italian bread crumbs

1 container multicolored cherry tomatoes

1 container fresh small mozzarella balls

Fresh basil leaves

2 tbsp olive oil

Balsamic Glaze

S&P, to taste

METHOD:

  1. Preheat oven to 400 degrees.
  2. Cut the ends of the zucchini, then cut in half length wise, then into quarters, and then cut width wise to make them shorter.
  3. Dip each zucchini piece into the egg wash, and then coat in bread crumbs.
  4. Place each piece on a sheet tray lined with foil.
  5. Drizzle the zucchini with olive oil and bake for 20-25 minutes.
  6. While the zucchini is baking cut your tomatoes in half, and cut the mozzarella balls into 1/4 inch thick rounds.
  7. When the zucchini is done, arrange them on a plate, top with mozzarella, tomatoes and a zig zag of balsamic glaze.  S&P to taste and finish the dish with a few of those beautiful basil leaves!