Homemade Pitza
When you’re feeling too lazy–er–busy–to make the crust (or even defrost and roll out the pizza dough from SLU). Reach for a Cham Pita and whip up a delectable flatbread pizza (i.e. pitza) with fresh and canned local ingredients. You can have dinner ready in under 15 minutes.
Preparation
Of course, the ingredients are open to your whimsy (and your refrigerator contents), so this is just a suggestion–make it your own creation.
Ingredients for 1 serving (these amounts are being made up as I write, after the fact, so just use whatever amount you need for your pitza):
– 1/2 pita
– ~1/3 c. shiitake mushrooms, sliced
– scallion, leek, green garlic, garlic scape, onion or garlic clove
– olive oil (Kreta, of course)
– handful of spinach, rinsed and large stems removed
– pickled hot peppers, to taste (I used Ozark Forest Hot Pickled Peppers)
– Bacon green onion cheddar, grated or sliced
– Scamorza cheese, grated or sliced
– Cave-aged Tomme, grated
Preparation
Preheat oven to 425. (I used the toaster oven)
Heat a little olive oil in a skillet over medium-high heat. Add green onion (or other alium) and saute for a minute. Add shiitakes and cook until golden. Throw the rinsed spinach on top and turn off heat. Stir around to wilt the spinach. Salt, pepper and otherswise season to taste.
Lay pita on a baking sheet and spread mushrooms, onion, spinach and peppers over the top. Add cheese slices to cover the veggies and bake for 5 or 10 minutes, until golden (sometimes I get impatient and put it under the broiler for a minute. Remove from oven, grate on the aged cheese and scarf!