I’m calling it a “pop-up gab fest” — with wine, of course.
The other night there were three of us, but there’s always room for more. Catherine Hanson and I descended on Karen Lamberton for snacks, wine and a long overdue catch-up visit.
We’ve done it before and it’s always fun. Food plus friends, with appropriate “adult” beverages, equals a good evening.
This time we had what could be considered international fare. With hot wings, pizza, guacamole and chips, fresh fruit, olives, and traditional “drumstick” ice cream treats for dessert, topped off with local wine, we had it all covered.
We ate, sipped and visited. All was well in our world.
My contribution was mini pizzas. I brought the fixings and made them on the spot. Turned out well enough, I knew I needed to share this quick sauce and what turned out to be tasty mini pizzas.
My mother used to make a similar treat for my girls, using English muffins for the base. I decided on a slightly thinner base and decided on pitas.
Widely available, white, whole wheat and gluten-free pita can be found locally. Look around, some pitas come in rye, spelt, seeded, corn and Arabian varieties. By the way, Arabian pita differs from classic as it’s made with less yeast and no fat. This results in thinner and healthier pitas.
For me, plain pita works.
Now for the toppings. As to the cheese, I used what I had on hand and that’s where it became somewhat international in tone. As we all know, pizza has Italian roots, having evolved from similar flatbread dishes in Naples, Italy, between the 16th and mid-18th centuries.
Said to have been brought to the Trenton area of New Jersey by Italian immigrants in 1910, followed by Joe’s Tomato Pies in 1910, 1912, the trend was on.
Okay, back to the recent pizzas. With a quick sauce, use whatever toppings you have or want. For cheese, I used what I had on hand — grated Mexican blend of Monterey Jack and cheddar cheese, plus my recent favorite Oaxaca and some freshly grated parmesan.
Smeared with my quick tomato sauce, topped with cheeses and torn basil leaves, then baked in a toaster oven, the pizzas turned out well.
Oaxaca, by the way, is often referred to as Mexican mozzarella. A soft, slightly tangy cheese that melts beautifully.
Let everyone “build” their own, these are a fun, tasty treat for kids, family and friends.
½ teaspoon fennel seed, optional
2 tablespoons dried oregano to taste
2 tablespoons dried basil
2 tablespoons dried parsley
1 teaspoon sugar, optional
pita, split or flat bread of choice
In a large saucepan, heat olive oil over medium heat. Add fennel, if using. Sauté one or two minutes before adding garlic and onion. Continue sauteing until onions are lightly translucent and soft. Add tomato paste and tomatoes, liquid too. Stir in oregano, basil and parsley. Taste and adjust seasoning with salt and pepper. Add, sugar, if using. Cook another 5-10 minutes.
At this point, sauce may be pureed with an immersion blender for a smoother texture. When ready to “build” pizzas, brush pita or flat bread with olive oil and toast lightly, 1-2 minutes on griddle or frying pan. Spread with sauce and add topping of choice. Bake 5-7 minutes at 400 degrees or until cheese melts (times may vary). Garnish with chopped fresh basil and grated parmesan.
Suggested toppings: Cooked sausage, ham, chicken or other protein. Cheese, such as mozzarella, sharp cheddar, Oaxaca, fontina, gouda, Monterey Jack, provolone or other soft, melting type. Fresh herbs, pineapple, anchovies, etc., can be added.
NOTE: tomato sauce may be used in place of diced tomatoes, eliminates need to puree