Pita Pizza

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I am back from London and full of food inspiration, I can just feel foodie dreams and ideas coursing thorough me! And I can’t wait to share it all with you!

So we made business into pleasure with the long weekend here in Italy and I met my husband in London, as he was already there for work. Of course we partied it up like rockstars with our 2 month old (the 2 1/2 year old stayed at home with the nonni) and our friends’ two kids (2 1/2 and 8 months) with wildly late nights (max was 1 am) and crazy (baby) parties. Yeah, and the straight talk is that really, we got to just relax, see some old friends and eat obscene amounts of Indian food. But what was so exciting about London (aside from the fact that it is London and awesome in its own right), is how diverse its people, and of course, its food are. There is any type of cuisine imaginable that you could ever want and any kind of ingredient your heart could desire (but doesn’t even know it because you didn’t even know it existed – now that’s what’s fabulous about cities and consumerism, they make you realize how much you need something when you didn’t even know it existed  or that you wanted it- how could you have possibly lived without it for all this time!). 

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London is so inspiring for a foodie. I have so many ideas rumbling around in my head that it’s gonna take awhile to work through them all, make some organized sense of them and come up with some truly balanced and delectable recipes. To add to my inspiration and bubbling excitement to try out some new recipes is Isa Moskowitz’s fabulous cookbook Isa Does It. I am in love with this cookbook and can’t wait for the weekend to come because we’ve got big plans in the Sirotti house to make up a few batches of veggie burgers to freeze and I will be making them using recipes from her book (this is one of my favorite time saving tricks, if you are short on time, have hungry mouths to feed, dinner comes together in a snap with a frozen veggie burger and a few fresh ingredients to top it off). But to kick off this London food craze I had a sandwich for you but I had to scratch that as it turned out just okay, but not fah-bu-lous, which is instead what these pita pizzas turned out to be!

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This is more of an idea than a real recipe here, but I just had to share it with you as it really was so delish! The flavors really marry well here, baba ganoush, smoked peppers, fresh greens and moxarella, which I found on pintrest. The other variation was just as awesome with balsamic and rosemary roasted beets and sweet potatoes, baba ganoush, and of course moxarella. These are great as party food, to make with kids, or to replace pizza night for something a little different. Either way these are fantastic and best when enjoyed in company!

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Middle Eastern Pita Pizza with Moxarella

Ingredients

large round pitas (if you can’t find them, you could make small pita pizzas, just as fun too)
good tomato sauce
red pepper
rocket
moxarella

For the Baba Ganoush
1 large eggplant
about 1/3 cup tahini (depending on the size of your eggplant and personal taste)
juice from 1/2 a lemon
1 garlic clove
salt to taste

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Directions
1. First make your baba ganoush by spliting it in half and baking it in the oven at 350 until fork tender and a bit brown on top. You can turn the broiler on to get it brown on top, this will give it a nice smoky flavor. Once cooked blend with the rest of the ingredients, adjust flavors as needed.

2. When the eggplant is almost done baking and the broiler is on, pop your pepper in. Leave it to blacken on each side, turning it as each side becomes black (this is the one time that burning something is a good thing!). When black on all sides remove from the oven and leave to cool. Once it is cool enough to touch, remove the outer peeling.

3. While the eggplant and pepper are in the oven go ahead and make your moxarella, or whatever other vegan cheese you opt for.

4. Once all the ingredients are prepped, assemble the pizzas. Cook longer if you prefer the crust crunchy (about 8 minutes) and less if you like it a bit soft.

Balsamic and Rosemary Roasted Beets and Sweet Potato Pizzas

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Ingredients
large round pitas
Baba ganoush
Good tomato sauce
Moxarella
1/2 beet
1/2 sweet potato
olive oil
balsamic vinegar
2 sprigs rosemary
salt to taste

Directions
1. For the beets and sweet potato, slice them or cube them up, as you prefer, and place in a bowl. Drizzle with balsamic vinegar and olive oil, cut the rosemary with scissors over the bowl and toss all together until well coated. Pop these puppies in the oven (also at 350, let’s keep it simple here) and roast until fork tender (the time will depend on how you cut them, if you have other things in the oven, and if you don’t have a hunk of hot metal for an oven like me).

2. At this point you already have all your other ingredients together, so just assemble, bake and dive in!

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I had to end the post with a quote I heard today that I just loved, “Happiness cannot be decreased by sharing it, it can only grow.” So Share some happiness with these healthy and yummy pizzas.

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