I somehow became that lady excited about a weekend of nothing to do. Except maybe dirty dishes and think about washing dishes (but not actually ever wash them)…and unpack/organize the linen closet already. It’s a high to do list item. Real life.
Should I be embarrassed by how fantastic a Saturday morning with no alarm clock and no need for mascara is? Because it’s seriously what I’ve been looking forward to all week.
Also…I’m particularly pleased with the opportunity for lunch at home. (Assuming I can wake up in time for it.)
I may or may not have become obsessed with this simple meal on the evenings I substituted an adult education class this week. And I finally decided…it’s really a better lunch food.
Now that there’s time in the afternoon…let’s do this.
This pita is slathered with hummus, then topped with spinach, and any of the vegetables in your fridge. The key is that they’re either shredded or diced very small. I shredded zucchini and carrots, but diced red pepper and red onion. Then, I piled them all on.
Take these vegetables as a suggestion…and adapt this to fit your tastes, and fridge situation.
But…don’t skip the cheese. It’s basically essentially that your vegetables are topped with mozzarella cheese…that gets brown and bubbly in the toaster oven. Maybe because it manages to cover up most of the vegetables. It’s a sneaky trick to work a little health into this weekend.
Otherwise I might plan to just drink too much wine and bake with too much sugar. (I like these plans. No bigs.)
Veggie and Hummus Pita Pizza
1 whole wheat pita
2 tablespoons hummus
small handful spinach, destemmed
1 tablespoon carrot, grated
1 tablespoon zucchini, grated
1 tablespoon red onion, diced
1 tablespoon red pepper, diced
1/2 cup shredded mozzarella
Spread pita with hummus. Top with spinach, then remaining vegetables and cheese. Bake in a 350° toaster oven (for simplicity…a real oven works too) for 15 minutes. Serve immediately.