pita pizzas

Mar. 5th, 2010 12:04 pm
jadey: greyscale a woman's face (ani difranco) eyes upward  (Default)
[personal profile] jadey posting in [community profile] batchlunch
When I lived on my own two summers ago, batch lunches were how I got through every week (it helps that I am naturally inclined to a certain degree of monomania!).

One of the things I enjoyed because of the variety it added to my parade of soups and stirfry was making small pizzas using flatbreads. They take 10 minutes or less to prepare, and 10-14 minutes to cook depending on how crispy you like them and what flatbread you use (I've tried all kinds, of all densities and sizes and flavours, and they all work) at an oven temp of around 425 F. I can do up to a max of 8 at a time (putting them together assembly line style is no sweat) because I have a fairly large oven and I'm not squeamish about overlapping them a bit on the pan, but even 4 - 5 is good enough for a week's lunches. The pitas I'm used to can range from 6" - 8" in diameter and make for a nice meal, although supplementing with a snack and a drink helps. They pack well, especially if you slice them in halves or quarters first, and refrigerate well wrapped in plastic. They will last as long as the ingredients you use, so that varies. They can also be different every day if you make them that way.

For anyone who hasn't tried this yet, it's an incredibly flexible meal - I've used all kinds of tomato sauces, but my personal favourite is a really good salsa. They also reheat well and, depending on personal preference and the toppings you use, taste good cold. The number one thing to watch out for is sogginess. Too much oily cheese, wet toppings, or too much sauce can be a killer, especially if you use a very thin bread for your base. This can be combatted by toasting the bread first with a glaze of olive oil (also delicious!) or adding wetter ingredients part-way through the cooking process. Standard pizza-making tips apply, except you don't have to worry about cooking the dough itself - just heating and toasting.

Date: 2010-03-05 05:32 pm (UTC)
cereta: Garlic (Garlic)
From: [personal profile] cereta
Oooh, this sounds really neat!

Date: 2010-03-06 05:11 am (UTC)
copracat: illustration of a woman on a sailing boat (Yar)
From: [personal profile] copracat
Pita pizza is such a weeknight standby. I never thought of freezing them for lunch. Genius plan!


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