Friday, June 18, 2010
Pita Pizza with Hummus, Leeks, Spinach and Radish
Like I mentioned in a previous post - I have been getting myself to the Frederick farmers market every saturday in hopes of filling a void left from my French market days. Last week I came across these cute little radishes and thought to myself that perhaps the markets in the US aren't so different after all - oh wait - there are no pigs heads here or chickens with their feet and feathers and heads still attached!....but mostly its the same right?
I got back to the house and went out in the garden right away to snap a few pictures of them and then got to thinking - what should I do with them? In France we ate them raw - with a little butter or salt - but I wanted something a little more exciting for my meal.
Tuesday this week we went to Ocean City for the day with some friends. After swimming we chowed down on some Thrashers and then moved on to pizza. Unfortunately as I have recently cut out dairy from my diet - pizza was kinda a boring choice for me. What it came down to was a fourth of a pizza with a thin layer of tomato sauce and two or three wilted looking broccoli on top. This is no pizza - so I decided to make my radishes a topping for a satisfying "pizza."
I say "pizza" because as you can see - it doesn't look like your typical pizza.
Pita Pizza for 2
2 whole wheat pita rounds
2 leeks, sliced thin
small bunch of radishes, sliced thin
2 cups torn spinach leaves
roasted red pepper hummus
1 avocado, diced
small bunch cilantro
extra virgin olive oil
herbs de provence
1. Preheat the oven to 375. Heat a tablespoon of olive oil in a pan over medium heat. Sautee the leeks and radishes together until the leeks begin to brown and the radishes soften. Add the spinach and sautee, stirring, until the spinach is wilted and soft. Set aside.
2. Place the pitas on a foil lined baking sheet. In a small bowl combine several soup-spoonfuls of hummus, 1 tsp of olive oil and a 1/4 teaspoon or so of herbs de provence. Spread the mixture evenly on the pitas. Top the hummus with the suateed veggies.
3. Bake the pizzas for 7-8 minutes or until the sides of the pita are golden. Top each pizza with avocado and serve with cilantro.
I left this meal totally satisfied and totally shocked that I hadn't even felt the slightest twinge of dairy desire.
Look out for some cooking with kale next week!