Tomatoes ripening on the window sill
Tomatoes ripening on the window sill

Our tomato plants have started producing bright and shiny fruit, and we’re doing our best to keep up (for now). After a winter that lasted way longer than I care to remember, it is a delight to eat fresh produce with every meal.

Tomato display

Over the past year, I’ve been experimenting with a lot of high-heat flatbreads – in particular, we’ve been eating a lot of homemade pizzas and pitas. Mostly, they’ve been pretty traditional options: a lot of sausage-mushroom pizzas, felafel and hummas pitas, and delicious meaty shwarma.

At the advice of my friend and co-blogger Mallory, I’ve been using Farmgirl Fare’s pita recipe, with pretty great success. But lately I’ve been having a hard time getting the pitas to puff up as well as they used to, which means unpredictable pockets. I’m not too worried about this, since I started combining two of our favorite meals into a delicious (if obvious) snack: the pita pizza.

Brunch pita
Brunch pita

It started as an attempt to recreate a cherished brunch memory from Madison Sourdough — a warm, fresh focaccia topped with arugula, cheese, oil and balsamic vinegar. (Sadly no longer on their menu). For the pita version, I piled on lettuce, tomato and cheese, and added the oil and vinegar (and a generous amount of black pepper) after two minutes in the broiler.

I think it’s worth noting that Ben topped his brunch pita that day with sauteed kale, tomato and fried eggs. I didn’t get a picture, but it was decadent.

Pita pizza close-up
Here's a close-up of what success looks like to me

Pitas take a lot less work that I thought they would, and once I have a leftover batch lying around, this snack comes together in a snap, especially with fresh produce close at hand!

Not surprisingly, it is also gone in a snap.

June 21, 2011

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