My favorite summer lunchtime treat is a homemade personal pizza. With a few basic ingredients you can savor the fresh flavors of summer, and stay healthy too.
The best part is: it only takes 10 minutes.
Lunchtime Summer Pizza Recipe
1 whole wheat tortilla
handful of fresh baby spinach olive oil ( I use Fustini’s Persian LIme EVOO)
3-5 cherry or grape tomatoes
1/2 c. shredded mozzarella cheese
slice of lunchmeat: ham or turkey
fresh basil leaves
sea salt & ground pepper
Step 1. Toss the spinach with a drizzle of olive oil. I love using the Fustini’s flavor-infused olive oils. Depending on your ingredients you can really change the flavor of the pizza just by replacing the oil.
Brush a little oil from the bowl onto the edges of the tortilla as well. It seems to help them brown instead of char.
Step 2. Top with tomatoes. If they’re small, cut them in half, if large, they can be quartered. Don’t have cherry or grape tomatoes? Thinly sliced romas or a fresh beefy tomato from the garden would be great. But you won’t need much. Sprinkle with a little salt and freshly ground pepper.
Step 3. Top with remaining ingredients. I like to put the mozzarella down first then add lunchmeat and basil, torn into small pieces. This is where you can get creative though. One of my favorite add-ons is leftover corn-off-the-cob. If you have goat cheese instead of mozzarella, no problem. If it’s white cheese, and it melts, it will probably taste great. Top it with a little sprinkle of salt and freshly ground pepper.
Step 4. Place on a baking sheet lined with foil. Turn on the broiler to high, but leave the rack in the middle of the oven. Cook for 5 minutes. Cooking times may vary depending on your oven, so keep an eye on it the first time you make one. I often bake two at a time, side by side on a sheet and it takes the same time.
Step 5. Cut in quarters, or roll it up and eat it like a wrap.
Voila! A perfect light summer lunch for all the homebound travelers out there. Enjoy!
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