THANK GOD IT'S FRIDAY!
I've had a massive week; and frankly, I'm stuffed! We've been a bit naughty this week; take-out three nights in a row. And I'm feeling a little guilty. Whilst we try to eat healthy fresh local seasonal produce, (organic where possible), sometimes convenience wins out. Not to mention laziness.
We would never seek out a large multinational food chain; those places are hell on earth. Which is why we are lucky to live close by to many fabulous little restaurants, our new favourite being a little Nepalese joint up the road. Not to mention the fantastic dishes at our local vietnamese, Basil & Mint, and the calorific pasta's from iL Pasto.
When seeking takeout, we always look for something local, authentic and fresh. We have over the years found it hard to find a great Indian, Italian and Chinese restaurants; frankly we can cook better dishes than most.
When I was a kid, Friday nights were pizza night. It was the one night of the week we could indulge in something fabulously greasy; and indulge we did! Growing up in a country town didn't give us many options, and thankfully we weren't inundated with the likes of said multinationals.
Like most country towns we had the token fish and chippy, a bakery, skippy-Chinese and a pizza shop. We used to order from a little pizzeria called Joe's (or something similar), which was far from authentic, but certainly did the trick. In fact I'm pretty sure they used cheddar instead of mozzarella ... hmmm ...
That is until Mum pulled rank on the grease party, and Friday nights became make-your-own-pizza-night. It was a good call, and we had lot's of fun making our own combinations of toppings, and I think it's a great way to get kids involved in the kitchen. My palette is far more refined then it used to be, and I find I'm seeking out more interesting and surprising combinations of toppings. And of course quick is king!
Pear and Pesto Pizza- Serve's one piggy - or two if you feel like sharing
- 1 fresh pear
- Cheese - bocconcini or ricotta or gorgonzola (depending on your palette)
- Spinach or Rocket (I used chopped rainbow chard this time)
- Fresh basil leaves
- Parmesan cheese
- Pesto (home made if you can)
- Pumpkin seeds or pine nuts for crunch
- Olive oil to finish
- 1 piece of lebanese flat bread
- Preheat your oven to 200 degrees Celsius. Spread your pesto over the flat bread.
- Core your pear, slice thinly and arrange evenly over pesto base.
- Add your pumpkin seeds or pine nuts, then your basil & spinach or rocket.
- Finish with your cheese/s and a drizzle of olive oil. (I haven't included measurements for the cheese - just add according to your palette).
- Bake in the oven for 15-20 minutes. You can garnish with more basil or spinach and another drizzle of olive oil.
Happy Friday - Enjoy!