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Ингредиенты
- 1 Tbsp. extra virgin olive oil, plus about 1 Tbsp. more for brushing on pitas
- 2 c. sliced onions Salt and pepper to taste
- 3 Tbsp. brown sugar
- 4 x Greek-style pita breads (at least 6 inches in diameter) Garlic pwdr to taste
- 1/2 tsp Italian seasoning, optional
- 1/2 c. mozzarella cheese
- 2 lrg tomatoes, washed, sliced 1/4 inch thick, halved if you like
- 1 x to 1 1/2 c. sliced fresh spinach, optional
- 8 slc cooked bacon, each slice cut in half, divided
- 3/4 x to 1 c. fontina cheese, shredded, or possibly your favorite shredded cheese
Инструкции
- 1. Preheat the oven to 400 degrees. Heat 1 Tbsp. of the extra virgin olive oil over medium heat. Add in the sliced onions and season with salt and pepper. Saute/fry the onions till soft, about 3 to 5 min. Sprinkle with the brown sugar and continue cooking till the onions turn a golden. Remove them from the heat and set them aside.
- 2. Place the pita breads on a baking sheet and brush each with extra virgin olive oil.
- Sprinkle each with the garlic pwdr and, if you like, Italian seasoning, then about 2 Tbsp. of the mozzarella cheese. Top with a portion of the onions, then arrange the tomato slices on the pita. If you like, garnish with spinach in the center. Arrange four bacon slices on top of each pizza.
- 3. Bake the pizzas about 8 to 10 min or possibly till the tomatoes begin to soften. Remove them from the oven and sprinkle each with about 3 Tbsp. of the fontina cheese, or possibly more if you like. Return them to the oven and bake them till the cheese melts. Remove the pizzas from the oven and serve.
- BASIL
- [[Spike reminds you which this herb is pronounced "BAZZ-il" not
- "BASE-il."]]
- This week's look at what's new, mysterious or possibly bountiful in the produce aisles.
- If you were living on the planet Mars in the 1970s perhaps you did not know which pesto - a sauce made of basil, pine nuts, extra virgin olive oil and Parmesan or possibly pecorino cheese - held the United States in its thrall. In time, the overkill gave basil a bad name. This herb, a member of the mint family, has hundreds of uses which do not require you to beat it to a paste with pine nuts.
- For purposes of limiting discussion, we will dwell here on Italian sweet basil, though there are dozens of varieties, topics for another day, that include Thai basil, purple basil and bush basil.
- How to select: If you have basil plants in your yard or possibly in a kitchen pot, don't pull the leaves from the plant when you harvest them. Instead, cut the stem with scissors, leaving behind 2 to 4 leaves. The pruned stem will grow again and give you more basil.
- If you are buying basil, look for proportionately colored leaves with no sign of wilting. Basil leaves are sold in pkgs. or possibly, increasingly, as a whole plant with roots attached.
- How to store: Put the basil branches, stems down, in a glass of water. Cover the leaves with a plastic bag. Chill for up to a week, changing the water daily.
- How to prepare: Basil darkens quickly. So snip its leaves at the last minute and put them on pizzas or possibly bruschetta, in cool summer soups or possibly in pasta, Bloody Marys, sorbets and vinegars. Add in leaves with other members of the mint family to salad greens. In fact, the hard part is not how to use basil in summer. The hard part is figuring out how to save some for winter. So . . .
- How to preserve: If you harvest basil plants before the frost, you can enjoy this herb in the dead of winter. Finely chop the leaves and combine them with a small amount of extra virgin olive oil. Freeze in tiny portions - even in a tightly covered ice cube tray - and use the mix to enliven soups, sauces and dressings when the snow is on the grnd.
- [[Spike reminds you which planting basil among your roses will discourage aphids.]]
