WIAW #56: Portabella and Sage Pita Pizza

This was going to be a longer post. But due to work, and the current all-you-can-watch marathon on xfinity right now, I haven’t been able to pull my much larger computer screen away from Aaron (or me for that matter) long enough to write a post.

Stay tuned look for this pita pizza masterpiece I couldn’t wait to share:

 

Mushroom and sage with feta....so good!

 

Otherwise, I have had a very green week with a big ole bag of arugula from Trader Joe’s and some lovely beets, sage, and thyme I got from Philly’s own Reading Terminal, Iovine Brother’s produce.

 

 

Oatmeal with dried cranberries, chia, coconut chips, almond butter, cashews, banana, yum.

 

 

Arugula salad with cucumbers, tomatoes, roasted beets, cashews, boiled egg, chia, feta, green onions, homemade balsamic and grapeseed oil dressing.

 

Cucumbers with balsamic and olive oil, green onions, black pepper

Everything bagel and butter (my treat), sauteed spinach, poached egg

 

Snack: Braeburn apple slices

 

Quinoa and Mediterranean Salad, sauteed zucchini (courgettes), grilled chicken

 

 

Iced Orange Tea with fresh squeezed orange juice and lime. Sweet and still good for you!

I threw this particular pita pizza together for a quick late lunch and fell in love. Pita pizzas are about my favorite quick meal because they are so versatile. Give this easy one a go and you'll fall in love too.....

Portabella and Sage Pita Pizza

Serving: One individual pizza

Ingredients:

1 Lebanese style pita, white or wheat
4 baby portabella mushrooms, thinly sliced
3 tbsp. crumbled feta
¼ cup part-skim shredded mozzarella
1/8 cup grated parmesan
1-2 tbsp. extra-virgin olive oil
3-4 leaves (roughly 2 tbsp.) chopped sage
Garlic powder
Salt and pepper
Chili powder

Optional:

Add Sautéed spinach, fresh thyme, chia seeds, or even roasted sweet potatoes! All would go well with sage; especially the sweet potatoes.

Directions:

Preheat your oven for 350 degrees. On a baking sheet place pita and coat with just enough olive oil to cover the middle, leaving edges for the crust.

Sprinkle coated pita with garlic powder, and a dash of salt and chili powder, and desired amount of fresh ground black pepper. Sprinkle with 2/3 of the sage and a little of the parmesan.

Top with sliced mushrooms and rest of the cheeses. Sprinkle with the rest of the sage and more black pepper.

Bake for roughly 8-10 minutes or until cheese is just melted and crust is crispy while still soft like fresh baked bread. (You’ll know what I mean.)

Enjoy.

Love,

The College Cuisiner

 

Song of the Day: I and Love and You (Live) - The Avett Brothers


What is you favorite quick, healthy-side meal?