You know when you walk in the door tired and cranky and want something good for dinner, like, right now? In those situations my MO is to melt cheese on something and call it a meal. Got crackers? I’ll melt cheese on those. A stale tortilla? Get some cheese and garlic salt on that bad boy and throw it under the broiler for a moment and dinner is done. Toast? Yes please. I’ll have a thin scraping of Marmite then a bit of sharp cheddar melted on top.
Moments like these are the reason I’m a compulsive meal planner and an obsessive freezer stasher. But let’s be real, there are times even the best-made plans fall to the wayside and what you need is a quick and easy pizza for dinner.
Now here’s the thing. I looooove making pizza from scratch. Love it. I like making the dough, letting it proof, and sliding a fancy pizza from my peel onto my hot hot hot baking steel (a generous gift from my mother in law). I love all of that, but in my world that kind of pizza making is strictly reserved for weekends, and special weekends at that.
And there’s something else you should know: I live on top of a pizza place. Actually, I live on top of a bar and my neighbour lives on top of the pizza place, but the point is that it’s close enough to pad downstairs in my stretchy pants, order a pizza, and have it in my hands in under 10 minutes without having done any work.
So if I’m there’s a pizza emergency (they happen) or if I’m going to bust out a weeknight pizza, it had better be fast and it had better be good. Enter the pita pizza.
This is super simple: pitas are brushed with a touch of olive oil, then topped with whisper-thin slices of pear, a crumble of strong blue cheese, some slivers of red onion, and a few walnuts. A quick bake in the oven and you’ve got yourself a highbrow / lowbrow dinner you can feel good about.
The pear practically melts into the pizza and becomes both topping and sauce. The blue cheese gets melty but still holds its ground, and the walnuts get toasty and provide a bit of crunch. Let me assure you you’ll feel veeeery fancy when you eat this pizza. Even if you’re wearing stretchy pants.
Hey, in a perfect world these would be whole-wheat pitas, but I can’t find them where I live. Actually, in a perfect world I’d make a bunch of home made whole-wheat pitas or pizza shells and have them stashed away in the freezer, but that necessitates freezer space I just don’t have. One day I’ll convince the husband we need a deep freezer (or one day I’ll just buy a deep freezer while he’s on a business trip) and all will be right with the world, but until then I’m toughing it out with plain ol’ pitas.
No matter how you slice it, you’re eating pizza. This is a bit of an indulgence, so maybe keep pita pizzas on reserve for just every once in a while. I like to keep them on reserve for when the husband is away on a business trip and I can have a cheeky single lady night in with a pita pizza, some wine, and half a dozen episodes of Grey’s Anatomy back to back. Oh yeah.
One year ago: Kale and Black Bean Breakfast Tacos
pear, walnut, and blue cheese pita pizzas
- 2 medium pitas
- 1 tsp olive oil
- 1/2 of a ripe pear sliced very thinly
- 1/4 of a small red onion sliced into thin slivers
- 2 - 3 Tbsp crumbled blue cheese
- 2-3 Tbsp chopped walnuts
- Preheat the oven to 200°C / 400°F.
- Place the pitas on a baking sheet and brush each pita with olive oil.
- Arrange pear slices over the top in a single layer, followed by onion slivers, blue cheese crumbles, and lastly the walnuts.
- Place the baking sheet into the oven and bake for 10-15 minutes, until the pitas are brown, the pears are soft and golden, and the cheese has melted slightly.
- If needed, finish the pita pizzas under the broiler for 1-2 minutes, watching them very carefully.
- Remove from the oven and let the pita pizzas cool for 2 minutes, then slice into quarters and serve immediately.