Domestic Dog

Yesterday was a holiday in Canada, but that’s no excuse for not posting an entry. To make up for my absence, I figured I’d better write something for you today . And what better way to apologize than by sharing a very simple pizza recipe with you?

As much as ordering pizza from the local pizzeria is quick and easy, making your own pizza is more satisfying, and allows you to experiment with unusual ingredients. I’ve done this several times, and come up with some surprisingly tasty combinations (who knew apples made a good pizza topping?).

Now, other bloggers might tell you that making your own dough and sauce from scratch is the best way of making homemade pizza. I’m not going to argue with that. If you have the time and the know-how, I definitely recommend it.

But, if you’re like me and you don’t have to time to make your own pizza dough and pizza sauce from scratch, this recipe is for you.

Pita Pizza with Asparagus

Ingredients

• 2 whole wheat or multi-grain pitas
• 1 bottle/can of pizza sauce
• 1.5 to 2 cups of grated marble cheese
• 3-6 spears of asparagus

Directions

1. Steam the asparagus, making sure to leave it slightly undercooked, as it will continue to cook when you put the pizza in the oven.
2. Preheat the oven to 190 Celsius (375 Fahrenheit).
3. Spoon/squeeze some pizza sauce onto each of the pitas. 15mL (1 tablespoon) should be enough to cover the entire pita, but feel free to experiment until you find the amount of sauce that works best for you.
4. Cut the asparagus spears into pieces that are approx. 2-3 centimetres (1 inch) long, and place them on the pitas. Make sure to space the asparagus pieces as evenly as possible to ensure that every bite of pizza will get the full flavour experience.
5. Sprinkle the grated cheese over top of the pizzas. If you find that 2 cups isn’t enough cheese, grate more and sprinkle it on until you have enough cheese for your personal taste.
6. Place the pizzas on a baking sheet and bake for 10 minutes or until the pitas are nicely toasted.
7. If necessary, broil for 2-3 minutes to make finish melting the cheese.

Serves 2 - 4 people depending on the size of your pita shells.

Notes: I prefer to use marble cheese, as I find that it goes better with the asparagus, but if you prefer, you can substitute it for mozzarella.

Unfortunately, I don’t have a picture of this recipe at the moment (I know, that’s a cardinal sin in the food-blogging world), but I will publish one the very next time I prepare this recipe.