I haven't been cooking much of anything terribly interesting for the past 3 1/2 months.
Really, I haven't been cooking much of anything.
My ancient Canon point-and-shoot is pretty much dead ... the iPhone does ok, but just ok. :)
Until we sprung the clocks ahead a bit ago, it was usually dark at dinnertime. (Thus ... crappy photos.)
I've been busy knitting. (And hanging with friends. And working. And doing yoga. And watching "New Girl." And other stuff.)
You know, same old, same old. :)
Forgive me?
I figured it was about time I tried to get back into this food blogging thing again, and what better way than to introduce you to a meal I have been obsessed with for, oh, the past eight months?
THE pita pizza.
Now, we all get in food ruts, right? Meals we eat over and over and over and over and over and over again, (ahem, 2 - 5 times a week for eight months straight,) because they are simple, because they are mostly healthy, because they are economical, because we can eat them straight out of the pot/straight off the cutting board, because we LOVE them. Right? We try variations on our food rut, always to be slightly disappointed, and return to our original. The favorite. The bestest.
This is one of those meals at my house, people. In a bad, bad way.
But if this pita pizza is bad, I don't wanna be good. :)
THE Pita Pizza
serves: 1
Ingredients:
1 whole-wheat pita
extra-virgin olive oil
shredded mozzarella
sliced pickled banana peppers (pepperoncini would also be excellent) - homemade if possible
sliced/diced pickled roasted red bell pepper - homemade if possible
sliced green olives
crumbled feta
Directions:
1. Preheat oven to 450 degrees Fahrenheit. Line a baking sheet with parchment or a silpat.
2. Assemble pizza.
3. Bake, until the pita is crispy and the cheese is beginning to brown.
4. Allow pizza to rest for a few minutes before slicing and devouring.
~~~~~~~~~~
So, what food ruts have you been in? For how long? I challenge you, food bloggers of the world -- post about your food ruts! It's liberating. ;)