One of our favorite pizzas in the city is from a restaurant called Osteria. It is divine but…a little expensive (a small pizza goes for about 20 dollars). I knew I could come up with just as delicious version at home at a much, much, much cheaper price! It’s a really quick meal to throw together on nights that I’m too busy to spend too much time in the kitchen. With a little help of pre-made ingredients, you can have this meal prepared from start to finish, including cooking time, in about 20 minutes. It’s way better (in my opinion) then standard delivery. I know pine nuts can be a pricy ingredient, but if you store them in your freezer they will last for about 6 months! I often make my own pesto in the summer, but during the fall and winter months I rely on a very good quality store bought kind because it’s easier when fresh items aren’t as readily available (plus I’ve been so busy studying for exams as of late, I don’t have much time to make my own).
- Pre-made pizza dough or your favorite homemade recipe (we buy ours from Whole Foods for around $2.50 and it’s made fresh daily)
- Fresh mozzarella
- Homemade or store-bought pesto
- Pine nuts
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Qualifying my husband, Matt, as a fan of Mexican pizza wouldn’t be accurate. He is OBSESSED with the stuff. I–however, never was sold on the idea of mixing two perfect food genres. Mexican and Italian…it just seemed like it was messing with perfection! We just celebrated being together for 5 years on June 30th and tonight was the first time I gave in and made him one–well a variation of one…and boy was I wrong! It turned out to be a fantastic combination!
Lately I have been doing a lot of “pantry shopping” trying hard to avoid going to the grocery store. I reorganized my pantry over the weekend and saw that I had some enchilada sauce on hand. I didn’t think much of it at the time but when I went to Whole Foods today, I saw some pre-made pizza dough. I knew that Matt was flying in from a business trip today, so I threw 2 containers in my basket. I perused the cheese isle and saw a great sale on a bag of organic Monterey Jack cheese. From there the idea of a chicken enchilada pizza was born!
Enchilada sauce–we had the medium-hot variation on hand
Organic black beans
Vegetarian refried beans
Diced chicken –from the never fail crock pot recipe on the previous post! Check it out! Rotisserie chicken will also work well here–but I really like to be able to control the amount of salt we ingest
Monterey Jack Cheese–or whatever you’ve got! who doesn’t love melty, yummy cheese!
Pre-made pizza dough— I often make homemade dough, but I’ve been hitting the books hard lately and was looking for a quick meal
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