ARE YOU CRAVING A QUICK PIZZA, BUT DELIVERY IS OUT OF THE QUESTION?
Would two or three of the above little morsels do it for you? If so, here’s how to have a pizza in record time, and for almost no money.
One small onion
Five small mini peppers
Two medium mushrooms
Five slices of French/Sourdough bread
Five spoons of pasta sauce
Five small slices of cheese, any kind you like
Five olives, sliced in half the long way
Five slices of pepperoni
Five bits of Italian sausage, cooked
Sprinkles of oregano and Italian seasoning
Gently sauté the onions, peppers, and mushrooms. Meanwhile toast the French/Sourdough bread lightly. My cooking device will hold five slices of my sourdough bread. That is perfect for the 3/2 division of items at our table, but obviously, these amounts must relate to YOUR desired quantity.
Spread on the pasta sauce; then the cheese. The rest of the ingredients are yours to choose from what you have on hand. As the cheese melts, it will pretty much hold the toppings in place, so be generous with the ingredients. Put the prepared mini pizzas into your desired cooking device (I used my Cuisinart Oven Central), and bake until the cheese melts.
After they are hot and ready to eat, I always sprinkle on some extra oregano so it doesn’t get burned in the heating process. You can also sprinkle over shredded Romano or similar cheese, and red pepper flakes – extra heat for those who enjoy it.
This is an excellent way to use up bits of whatevers that have been left from other meals, so don’t be shy about putting on whatever toppings you have on hand. Almost anything is good. Extra benefits: Your refrigerator will have more room; you will not have wasted food; and your purse will jingle with the savings.
For a further treat, if you have a nice head of Romaine (or avocado, as you see above) lying about, slice across it about four or five times and put the resulting greenery into a bowl by your pizza. Don’t bother with dressing. There are plenty of spices and grease in the pizza, and the Romaine will cleanse your palate so that you enjoy each and every bite of the pizzas.
Special hint: The next time you are sautéing onions, mushrooms, and peppers, make a bit extra and put it in the refrigerator for the next day. This makes the time from thought to eating nearly negligible.
I keep one bag of frozen three-colored peppers and onions in the freezer. These need to be sautéed, too, but the cutting and peeling is already done, and they are always at hand on demand.
And, yes, we had this two days in a row due to popular demand! ;->