Sunday, January 13, 2008

Bite-sized pizzas...

Back to report 9 new recipes for us this week - the stand-outs for us this time were the Pear and Blue Cheese Flatbread, Banana Piña Colada Muffins and the Fettuccine with Parmesan, Pine Nuts and Lemon.

We had a particularly busy day today and I did not feel like fussing much with dinner... so it was not long before Jeff and I were chowing down on these Mini Spinach and Cheese Pizzas we had tonight!

Mini Spinach and Cheese PizzasThe base of these little guys are just mini whole-wheat pitas that were split in half. On top of the split pitas is a mixture of creamy ricotta seasoned with oregano, garlic, a few crushed red pepper flakes for heat and of course the obligatory bit of coarse salt and fresh ground pepper. Next, a layer of spinach is strewn across the ricotta. Rather than using shredded mozzarella, we arranged a generous amount of tiny pearled fresh mozzarella balls (labeled as perlini at the market) for the final cheesy layer. You could also use bocconcini and just halve them before you put them on. The only thing left to do is toss them under the broiler to melt the cheese - while the recipe doesn't make a ton, they would be fun as little appetizers, great for a quick lunch or just split the whole batch between you and a friend for dinner!

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