The Family Food Blog

Yum!

Month: May, 2012

Tortilla Veggie Pizza

by mukwritesbooks

Over Memorial Day weekend, I suddenly got a craving for pizza, but I didn’t feel like going out or ordering in a whole pizza and having to eat it over the next few days. My solution? Homemade veggie pizza using a wheat tortilla as my pizza base. I didn’t have mozzarella cheese but the half-finished block of English Cheddar in the fridge worked well too. Just to make sure I’d gotten the recipe down properly, I ended up making the same thing for dinner that night.

Using a thinner pie base like a tortilla gives the pizza a fun flatbread-like consistency and also makes this a lighter meal overall.

Ingredients (for 1 pizza)

1 tortilla (wheat or flour)

2-3 tablespoons of spaghetti sauce

Cheese (thinly sliced or grated)

Chopped vegetables (I used onions, spinach, and broccoli)

1 teaspoon olive oil

Rosemary

Instructions

Drizzle the tortilla with olive oil and sprinkle crushed rosemary on top. Spread desired amount of sauce (ideally it should be at room temperature, not straight out of the fridge), leaving about 1/2 inch dry “crust” all around. Add cheese and then other toppings. Bake in the oven (1 tortilla is actually the perfect size for a toaster oven!) at 300 degrees Fahrenheit for 15-18 minutes, or until the cheese is fully melted and the edges are getting crispy.

Advertisements

Arugula with Artichokes, Avocado, Walnuts and Vinaigrette

by thefamilyfoodblog

We ran out of bread for sandwiches this morning, so invention came from necessity and P and I got a rare treat: a non-sandwich lunch! I made each of us a quick arugula salad using what was in the fridge.

Arugula salad with artichokes, avocado, walnuts and vinaigrette

Staying classy with Tupperware and a plastic fork: Arugula salad with artichokes, avocado, walnuts and vinaigrette.

Ingredients (for each salad)

A few handfuls of arugula

1/4 avocado, peeled, pitted, and sliced

3-4 pieces of quartered artichokes from a jar, sliced

1 small handful of walnuts

Olive oil

Balsamic vinegar

Instructions

Combine arugula, avocado, artichokes, and walnuts in a bowl (or in my case, a Tupperware container). Before serving, drizzle with olive oil and vinegar and toss to mix.