Skillet Tortilla Pizza for One

First thing's first. After you've read this stimulating blog post (;)), and The Peach & The Pit, please check out my Chocolate Glazed Golden Grahams Cookies guest post over on The Sunday Sweet today! Next week I'll be donating a batch of these for auction at The Sunday Sweet's online bake sale, so check back to bid!

The summer is always super busy for Shaun and me.

Lately it has seemed as though one of us has been out almost every other weeknight. Sometimes, I'll make a couple of trays of food on Sunday to be eaten throughout the week, but on a weekend like this past one spent at the Jersey shore (where we barely had time to pick up groceries, let alone prep for the week), it just doesn't get done.

I'm trying to stockpile some Dinner for One recipes so that I can quickly and easily whip up a delicious dinner for myself - or one that Shaun can make for himself - should either of us be solo and without a premade dish. I'm planning an article featuring all these recipes at some point!

Last night, I came up with a new one that I think you're going to like. It was so super easy and tasty. And it can be altered to fit your own tastes or dietary needs! Yay!

I love using the tortilla as a base because it's easy to work with, is healthy and is not as doughy or filling as a real pizza crust (not that there's anything wrong with that either) but can still be crispy. Nutritious and delicious. Ok maybe not that nutritious, but it's not unhealthy either :)

Oh and for more fun with tortillas, you may see my homemade healthy tortilla chips over at The Peach & The Pit!

Skillet Tortilla Pizza for One
1 8" tortilla (I used whole wheat)
1/4 C tomato sauce (or thereabouts, I used just enough to cover most of the tortilla)
1/4 C mozzarella cheese (I used part skim)
2 tsp grated parmesean cheese
dried oregano
fresh (or dried) basil
2 tsp light butter

Lightly butter both sides of the tortilla and lay in a skillet over medium heat. When bottom starts to brown, flip it over.

Spread some of the tomato sauce on top (don't use too much or it will be squishy!)

Layer on some oregano and {fresh} basil, followed by the cheesy goodness...

At this point, turn off the heat and cover with a lid for 2-3 minutes until the cheese melts.

Cut into quarters and get in there! Yummmm!

Oh and you can also add some turkey pepperoni, onions or diced bell peppers too! Though I'd cook the peppers and onions first to soften 'em up.

I loved eating this for dinner last night. Serve it up with a side of sauteed or roasted veggies and you're set. 'Mmmmm.

So what do you think? What's your favorite Dinner for One? Have you ever changed up a classic pizza?

Some of mine include a plate of cheese & crackers, a black bean quesadilla, stir fry, or even a glass of wine + cupcake!

Psst...if you like what you see here, please check out my other blog that I write with my 2 fab sisters, The Peach & The Pit Of It! Hope to see you over there!

Grown Up English Muffin Pizzas

Sometimes it's not so fun to be a grown up.

So many responsibilities. So many bills. So many days of work.

Sometimes I wish I could just be a kid again. Would that be so bad?

Sometimes I even think the food was better back then. In fact, I still enjoy a solid peanut butter and jelly sandwich for lunch from time to time. Though now I eat natural peanut butter instead of Jif; Polaner all fruit instead of sugary jam; and 100 calorie sandwich thins instead of Wonder bread.

Oh how times have changed.

I needed a super quick fix in the kitchen on Tuesday night (someone didn't do the grocery shopping this past weekend...and by someone I mean me). I have zumba and pilates after work which goes until 9 so typically we will whip up a quick pizza, using fresh, whole wheat dough from the grocery store.

But someone didn't buy it this week. So I had a great idea. What if we just went old school and got our pizza on via English muffin? I'll be honest...I didn't have high hopes for this one friends.

But oh how wrong I was. Shaun turned these little throw-together pizzas into a fantastic and easy dinner. I proclaimed them THE BEST DINNER EVER! (via reververating microphone). 

Ok, I didn't quite go that far. But I did mention that these would take the place in my heart as my new favorite weeknight dinner! A dinner to be added to our weekly repetoire for sure. By making these English muffin pizzas a little more grown up, this dish went from eh to mmmm in an instant.

Grown Up English Muffin Pizzas
whole wheat English muffins
tomato sauce (jarred or quick recipe below)
fresh mozzarella cheese, sliced
dried oregano
for the sauce:
olive oil
1 garlic clove, minced
1 C tomato sauce (e.g., Red Pack)
3 tbsp parmesean cheese
basil olive oil or dried basil
kosher salt
pepper

Preheat your oven to 450 degrees. Half the muffins and toast in a toaster. Top with sauce*, a slice of fresh mozzarella cheese and oregano. Lay on a wire rack set over a sheet pan and bake for about 5 minutes, until the cheese is melted and gooey. Sprinkle with oregano. Dig in.

*If you want to whip up Shaun's easy sauce, here's the recipe. In a small sauce pan, heat 1 tbsp of olive oil and saute the minced garlic. Season with salt and pepper. Pour in the tomato sauce and mix well. Add the basil or basil oil and parmesean cheese. Let simmer for a few minutes so flavors meld together. Use while warm.

So there you have it. Perhaps the easiest dinner of all time and one of my new favorites. Perhaps being a grown up isn't so bad after all...

So what do you think? Do you ever dabble in foods that you loved as a kid (circa my pb&j habit)? What's your quickest weeknight meal?

Zucchini Pizza Friday

It's no secret that the mister and I love zucchini. Oh and we also get down with pizza every now and again. I am a huge fan of pizza - be it artisinal, giant Jersey Shore boardwalk-style slices, Manhattan pizza parlor slices, or even making it in my own kitchen.

In addition to touring NYC pizza kitchens with my friend Lauren, I used to enjoy Pizza Friday every single week while at my previous place of employment with friends Kristin, Catherine, Jeanne and Mary who were just as avid about pizza as me. It was a weekly outing creatively named "Pizza Friday". (side note - pizza friends, I miss you!).

Since I still haven't found that perfect slice of delivery pizza in Jersey City after a two and a half year search, I decided to give it a go on my own. And my homemade creation is nothing short of cheesy, salty, lightly greased goodness. Oh and did I mention that it's not terrible for you? Or that yes, this pizza is as good as it looks? Well it's a true story.

One of the things that I love about cooking is that there are endless possibilities. I took the white pizza topping idea that I had from my Cinque White Pizza and turned it into the real deal. Sometimes there's no need to reinvent the wheel. Using part of a fabulous dish to invent a brand new one is the delicious melted cheese on top of an already great pizza.

Zucchini White Pizza
1 pizza dough, I used whole wheat purchased in the refrigerator section of grocery store
1 C part skim ricotta
1 egg white
1/2 tsp kosher salt
1 tsp dried basil
1 tsp dried oregano
1/4 tsp garlic powder
1 zucchini, thinly sliced
olive oil
flour, whole wheat or all-purpose
parmesean cheese
mozzarella cheese, shredded

Preheat oven to 450 degrees, or whatever your package suggests. In a bowl, mix together the ricotta, egg white, salt, basil and oregano with a rubber spatula or wooden spoon until light and fluffy.

Remove pizza dough from its container (whether tightly wrapped bag or canister if using the Pillsbury kind). Put a bit of flour down on your board or countertop and knead the dough with some flour to get it stretchy and unsticky. You will only need about a tablespoon for this entire process.

Rub your baking sheet with a bit of olive oil. Stretch the dough out to fill the sheet. It may require a bit of elbow grease to get 'er done, but gently stretch the dough until it is fully laid out and about the same width throughout so that it will cook evenly. Layer the ricotta mixture, mozzarella cheese, parmesean and zucchini on top. Drizzle the zuccini with just a bit of olive oil.

Bake for 20 minutes, or as directed on your package of dough (mine said 20 minutes at 450 degrees). Transfer to a cutting board and slice with a pizza cutter. Devour immediately.

Doesn't it look delicious? The browned bits of melted cheese add an amazing flavor while the egg white keeps the ricotta moist and creamy. And isn't is a great way to get some veggies into your meal? I imagine that this would be equally delicious with onions, bell peppers, yellow squash, eggplant or even butternut squash, perhaps?

So what do you think? Have you ever made pizza at home? Have you ever taken a part of one dish to recreate a new one entirely?