Sometimes you’re at the dining hall and you’re in the mood for pizza, but the offerings feature congealed cheese or strangely thick and mushy pizza crust. Not to hate on the cafeteria, since sometimes they do offer fantastic options with fresh dollops of ricotta or verdant basil leaves. It’s mainly just the fact that we’ve been spoiled by great pizzerias around town that offer bacon scallion pizza or almond, cranberry, spinach pizza on thin, handmade wheat crust. Anyhow, if you’re in the mood for pizza and nothing appeals to you, take a break from your usual pita pocket and try turning a humble piece of pita bread into your own creative pie! A balance of baby spinach, cheesy mozzarella, tangy sweet grape tomatoes, and umami-packed mushrooms make a terrific flavor combination.
Did we mention it’s microwave safe?
Connie and Annie are sisters and bloggers making the most of dining hall fare at the Ratty, Brown University’s dining hall. They blog at Ratty Gourmet.
1/2 cup baby spinach
1/4 cup sliced mushrooms
1/2 cup shredded mozzarella cheese
1/4 cup grape tomatoes, sliced in half
Arrange spinach, mushrooms, cheese, and tomatoes on pita bread. Microwave for 1-2 minutes or until cheese melts. Slice it up and enjoy!