This evening I made White Pita Pizzas with Red and Green Prosciutto Salad while L cleaned up after his marathon ceiling-painting session over at the new house. This will be an incredibly short entry as we have 12 hours till the moving company come over to pack, and things are in chaos. The logistics of moving some stuff to the basement, some to the garage and some into rooms whilst juggling cats and a toddler is making our heads hurt. Plus we have to not pack any implements required for the meal tomorrow, Rosemary, Parmigiano, and Pine Nut Breaded Chicken Cutlets with Fennel Slaw.
Anyway, the pizza were made on pitta breads- I used 6″ wholemeal ones, rather than the 12″ ones called for- drizzled with olive oil, rubbed with a crushed garlic clove and seasoned with salt and pepper. They were put in the oven to crisp a little, then topped with ricotta mixed with lemon zest, salt and pepper, then topped with mozzarella and put back in the oven to brown. The salad was made with fennel, romaine hearts, radichio and basil, mixed with strips of parmigiano and dressed with olive oil and balsamic vinegar.
Fortunately this meal was easy and quick with minimal preparation. The pizza was ok, the main flavour really came from the salt and pepper as both the featured cheeses are very bland. At least it was crunchy. Some tomatoes and fresh basil would have been delicious, and I felt that the ricotta could easily have been dropped without any loss of flavour, just calories. The salad was not our favourite, being that fennel does not float our boat, but the basil and prosciutto were good together. All in all, with a little tweaking this would be a mighty fine meal, as it was it was just fine.
**Apologies to people having trouble leaving comments, I have no idea what the problem is but will look into it once we have moved and got internet acces once more**