Today was my 2nd to last day of classes, and my last Nutrition Assessment class for the semester. It ended early, I found myself home by noon, ready to create some lunch.
I had no real idea of what I wanted. I just knew it needed to involve vegetables. Not the usual carrot and cucumber slices I like to eat on an almost daily basis, but other veggies. Lunch also needed to involve minimal effort. So I started foraging through the fridge.
First I grabbed the container of baby spinach; next some fresh pineapple. A jar of marinated artichokes hearts was rescued from the back of the fridge. Then I grabbed a green onion. A bag of mushrooms was unearthed. Before I knew it, I had all the makings of a pizza, including homemade garlic scape pesto I remembered was in the freezer, plus some of that smoked gouda I’ve been savouring lately.
But you can’t make a pizza on toppings alone. So back to the freezer I went, in search of its base. Sprouted grain tortillas? Perfect!
Soon enough I had my pizza in the oven doing its thing, topped with a little extra parmesan for fun. 10 min later, lunch was served.
I went sparingly on the gouda, because I’m trying to make it last as long as possible. Plus when you use a really flavourful cheese like a smoked gouda or old cheddar, you really don’t need as much.
I had forgotten how good that garlic scape pesto I made was. Bright, green, garlicky, with hints of asiago and walnuts. I see a pesto pasta dish in my near future.
It may not be a conventional pizza, but it was delicious and hit the spot. Always nice to have time to make a warm lunch during the week.
I highly recommend keeping things like whole grain tortillas or pitas in the fridge or freezer for quick pizzas like this. Great way to get in some whole grains a veggies in a hurry.
So tell me – what toppings were on your last pizza?