[Restaurant Recreation] Mini Veggie Patch Pizzas

Much like their infamous Happy Hour, you're actually getting 2-for-1 with this Applebee's inspired restaurant recreation!  You'd think I did this kind of stuff on purpose ;)

Back when I was a ridiculously hyperactive kiddo, I took karate. [Hiiiiaaaayyyhhh!] After matches and belt ceremonies, everyone would meet up at Applebee's for dinner.  Our parents got a night off of cooking and we all relished the opportunity to order whatever we wanted.  Without fail, I always ordered the same thing: 

Creamy spinach works double duty as a topping and as the sauce itself while garlicky sauteed mushrooms, ripe juicy tomatoes, and ooey gooey cheeses melted together on top of a light and crunchy crust.  But, at the risk of sound like a snobby foodie, mine are better =) 

Mini Veggie Patch Pizzas
[Makes 4 mini veggie patch pizzas]

What's in it?
spinach* [see below]
4 mini pita pockets
8oz mushrooms, sliced
1-2 mozzarella string cheese, grated [or any mozz!]
3-4oz parmesan cheese, grated
1 ripe roma tomato
a teeny bit of oil or butter to saute the mushrooms in
garlic powder, salt, and pepper

Creamy spinach* makes the perfect base for these handheld pizzas.  Grab an 8-9oz container of frozen creamed spinach or some leftover spinach and artichoke dip!  You can also saute a bag of fresh spinach with garlic or make your own creamed spinach.  You've got so many options that there's no excuse not to make these =)

Only need 2?  Make enough veggies for 4 and store the leftover veg in the fridge for a speedy lunch or dinner later!  They'll stay fresh in your fridge for four days and will help you sneak in some extra veggies into your life without all that pesky effort =)  You can also grab 2 regular sized pitas if you'd like!  I keep the minis on hand for their glorious built-in portion control.

Get Cooking!

I've been using either leftover spin-art dip [when I have it] or Birds Eye frozen creamed spinach for the pizza base -- the photos feature the frozen spinach, which I simply put in the microwave for 3 minutes and slapped directly onto my pitas.  Beyond easy!

Pre-heat toaster oven [or your conventional oven!] to 350F. 

Heat up your spinach and saute the mushrooms.
Season both with salt, pepper, garlic powder, and a pinch of red pepper flakes.

Paul's speedy sauteed mushrooms:  Heat up a splash of oil in your skillet on the lower end of medium-high, add mushrooms, and season with a sprinkle of salt, pepper, and garlic powder. [add red pepper flakes if you want a kick!]  Stir frequently to mix the mushrooms with the oil and seasoning.  The salt will help the mushrooms to give up a bit of their liquid and, once they do, pop a pot lid on top of your skillet to steam them into tender deliciousness.  Make a batch ahead of time and toss them into meals all week long.

Spread your pitas with spinach mixture and mushrooms.  Top with grated mozzarella and bake [on the rack] for 10 minutes until cheese is perfectly melted.  Top with diced or sliced tomatoes, grated parmesan cheese, and a sprinkle of red pepper flakes.

Quick - Easy - Healthy - and [duh] absolutely delicious!

And since I promised a mini pizza happy hour - Grab some hummus and get back in the kitchen!

Mini Mediterranean Pizzas

4 mini pitas
1 [8-9oz] pkg of frozen creamed spinach [or sauteed spinach or leftover spinach dip]
1 large, ripe roma tomato, sliced
4 heaping tablespoons of roasted red pepper hummus
salt, pepper, garlic powder, and red pepper flakes
crumbled feta

Spread your pitas with hummus and top with creamy spinach seasoned with salt, pepper, and garlic powder.  Layer on a few slices of roma tomatoes and a generous sprinkle of feta and bake [on the rack] in your toaster oven for 10 minutes.  Sprinkle with red pepper flakes and try not to pout while waiting for the pizza to cool enough down enough for you to eat it.  I have zero composure and suffer through the burn =) 

So... How were they?

ahhhhhh they are all I can think about lately!  I cooked a giant batch of sauteed seasoned mushrooms and keep them in the fridge for impromptu pizzas.  This way I can whip them up in the time it would take me to make a sandwich!  I've eaten them for lunch every day this week without tiring of them.  If I had to pick a favorite, I think it would be the Mediterranean pizza.  I add the mushrooms to it and it's everything I could ever want in a lunch.  Satisfying and flavorful.  I'm obsessed!

What's your all-time favorite pizza topping?