Groceries are running low in the DOTR household; this usually provokes a challenge to see what we can make with what we have. Always thrifty here!
I jokingly say that if, at any given moment, I was to be cut open (odd, I know), I’d be full of pizza. Seriously, though. It’s the perfect go-to meal; easy to make vegetarian and still have a good balance of carbs, proteins & nutrients!
Well, on that note, I had pizza for lunch yesterday. It was inspired by a Chicago-style (Sauce on top of the cheese), if you ignore the whole “deep dish” concept, and the “dough/crust” concept.
Whole-wheat Sauce-on-Top Basil Mushroom Pizza
1 slice whole-wheat bread
1/4 c Shredded Mozzarella Cheese
Fresh basil leaves
2 Spoonfuls Marinara Sauce
*insert your vegetable/topping of choice!
Turn oven on 375*. Top your bread with cheese first, so the sauce doesn’t make it soggy. Top your cheese with sauce, veggie of choice, and fresh basil leaves. Bake for ~4 minutes, or until cheese is melted and the bread/crust has yet to burn.
Cut according to your preference: I personally enjoy small pieces and symmetry. 😉
The package came with three smaller snack-size mixes; roasted and salted cashews, roasted and salted peanuts, and sesame almonds. Clearly, I went with the Cashews. They were the perfect crunchy, salty snack. This is the kind of munch-food I can get behind; an ingredient list that reads “Cashews, Canola Oil, Salt”. All you need!