Anyone who has kids (and relatives who watch them) knows that it’s handy to have lots of food in the house for everyone to snack on. I’ve gone from being the type of person who never kept junk food around as a way of watching my weight to buying crackers, cheese, salsa, soda, fruit juice, granola bars and cookies in bulk so the grandparents have something to nibble while babysitting! Boy do I know how that goes: you only have one hand to eat with while chasing after the baby, and the fruit bowl can only get you so full when you’re entertaining a crazy toddler.
The thing is, I love providing food and drinks that our babysitters and relatives enjoy, because they are doing us a huge favor … but it’s hard not to start snacking on the stuff yourself after a long day at work. Diet coke, wheat thins, tortilla chips and pastries suddenly have a standing place on my shopping list, taking me into aisles I never even would have entered before, and tempting both Mark and I when we are home. Lately, I’ve realized that we also seem to order takeout a lot more often than we intend to, because we get home late and then suddenly it’s Georgia’s bedtime and we are starving on the other side of it, with no energy left to cook. So, I am starting to try out recipes that come together really quickly with extremely few ingredients, ideally the kind you can keep on hand. It’s a way to avoid the pizza delivery guy and have fresher options than processed foods on hand. That’s how I came to this recipe:
I love that it has just a few ingredients, and that they are the kind of thing you can keep on hand easily. Plus, it comes together in 10 minutes. I served it with a salad and lime seltzer for lunch when my mom and brother were over, and then we finished it off with some homemade zucchini bread!
- 1 packaged pizza round or one large tortilla (any flavor/variety)
- 1 small refrigerated jar of prepared pesto (I used Trader Joe’s)
- pecorino or parmesan cheese, shaved
- optional: fresh basil (I had some lying around from this)
- extra virgin olive oil
Preheat the oven per the dough or crust directions. You can also use something like Pillsbury dough and lay it out flat and square). On a pizza stone, cookie sheet or round non-stick pizza pan, assemble the flatbread by layering olive oil on the crust (or tortilla), then spread the pesto in an even layer, then top with as much cheese as you’d like, grating as you go. If you have fresh basil, add it on top, tearing off small pieces and adding to your taste. Cook until the edges of the crust are browned, or about 10 minutes. Slice into individual pieces and serve warm.
We decided to call this a “flatbread” since it’s so thin and snackable, even though you make it like a pizza. Calling it a pesto pizza didn’t seem to capture the experience of eating it, since it’s so light and uncomplicated. One of these easily fed three people the afternoon I made it.
I’ll be on vacation next week, but I will share some photos of our trip to Myrtle Beach and Charleston as soon as I’m back! I can’t believe it’s Labor Day weekend already. At least we all got over the stomach bug just in time to take our trip.