I love homemade pizzas. They’re quick (about 10 minutes total), versatile (flat bread + cheese + any vegetable) and delicious (I like just about anything that has bubbling cheese on it).

Last night, I explored that love by putting together a pair of pita pizzas. I had some salami, fresh mozzarella, eggs and pita bread in the fridge, and a few cherry tomatoes in a bowl on the counter. I also had some tomato sauce in the pantry.

I preheated the oven to 500F, and cut one pita pocket in half lengthwise to make two round pieces. I spread a really thin layer of the tomato sauce on each pita (not too much or the pizzas wouldn’t be crisp), topped them both with a few chunks of fresh mozzarella, and sprinkled them both with dried thyme.

I chopped a few slices of salami and put those on one. I cut a handful of cherry tomatoes in half and put those on the other. I cracked an egg on the one with salami, drizzled them both with olive oil, and slid them onto the middle-lower rack of the oven with my pizza peel.

After about 5 minutes at 500F the tomatoes were slightly roasted and sweet, and the egg yolk was thick but still runny (that’s how I like my eggs).

These kind of pizzas might not pass in Naples, but they make a pretty good weeknight dinner. They went well with an arugula salad.

Posted by brys in craving, impromptu | | Subscribe to this feed