Years ago I came up with this deliciously satisfying meat-free recipe. I made it recently when Mom was staying with me, a favorite of hers.
Until 2020, I used a Boboli (or any pre-baked pizza crust) as the base making a full size pizza. Cooking for one inspired me to make flat-bread style pizzas using mini naan or pita bread; I love that they’re a perfect meal size for my appetite. The topping keeps well for up to two weeks so I can easily bake one for a lite lunch or dinner – and occasionally as a savory breakfast!
White Spinach Pizza – makes 1 large or 2 medium pizzas or 8-10 flatbreads
8 oz frozen, chopped spinach – drained, liquid squeezed out
24 oz ricotta (NOT fat-free)
3-4 garlic cloves, finely minced
1 c shredded parmesan
1/4 t salt
1/2 t coarse black pepper
shredded mozzarella or Italian cheese blend
chopped peppers – a mix or red, yellow and orange
chopped red onion or shallot
mini naan, pita bread or pre-baked pizza crust
red pepper flakes – optional
Set the oven to 400 degrees. Combine the first 6 ingredients, set aside. Brush the crust with olive oil and place in an oven safe pan. (I use my cast iron skillet) Bake in the oven for 5-7 minutes, then remove it, flip the crust and spread on the spinach ricotta mixture, then add the peppers and onion followed by the shredded cheese and red pepper flakes. Bake for another 5-7 minutes until the cheese is melted. Let it cool for a few minutes and enjoy!
Guacamole is one of my favorite foods and I’ve enjoyed it countless times – both at restaurants and my own. Yesterday realizing that I had everything I needed to make up a batch, I made (possibly the best) chunky guacamole I’ve ever had. Seriously, it was so good that I wrote down EXACTLY what I’d done with the hopes of capturing the magic in the future.
3 ripe avocados
2 plum tomatoes
1 large or 2 small jalapeños
1 large or 2 medium/small garlic cloves
1 lemon, juiced
2 limes, juiced
1-1 1/2 T chopped fresh cilantro
3-4 t sea salt
Halve avocados, remove pits setting them aside for later, scoop each avocado half into a large bowl. Halve the tomatoes, seed and then coarsely chop them – place into a second bowl. To that bowl add the jalapeño first removing the seeds and ribs and finely chopping. Mince the garlic and add to the second bowl with the shallot after dicing it. Add the sea salt to the second bowl and toss the mixture together. Add second bowl to the avocados, followed by the lemon juice and half the lime juice. Used a hand chopper, do a coarse chop over all ingredients and stir to blend. Chop again until it’s the chunkiness you desire. Add chopped cilantro, stir to blend.
Now for the tip: In the bowl which you are using to serve or store, push the avocado pits into the guacamole. Drizzle the last of the lime juice over the top and press plastic wrap over the guacamole, touching it to the surface rather than the bowl. Remove the pits just before serving. These steps keep the guacamole from turning brown, I deliberately waited 24 hours to take the photos and it’s still a vibrant green.