Happy Tuesday after long weekend! I don’t know about you, but my weekend seemed like a whirlwind and right now I am enjoying some much needed time in a comfy chair at home watching trashy reality tv (ANTM–I can’t help it, I love it).
Yesterday Steve and I brought mi hermano (ever since Jacob started taking Spanish in school and insisting that he is a “double threat”, we only refer to each other by hermano and hermana) over to Jason and Nacho’s for Labor Day. Nacho volunteered to make his delicious baked artichokes (YUM), I volunteered to make lavosh pizzas (and of course dessert), and hermano’s mom (yes our family is confusing–we have the same dad) offered to go to Serranos and pick up queso 🙂 On the way over we completed a madlib that begam “Hello. Hermano pickle here to tell you about the jo mama.” I love madlibs.
As soon as we got there, I got to cookin! 4 different lavosh pizzas. I made way too much food. And ate too much, but it was worth it :O) I tried a small slice from each pizza and was lured in by the huge bag of kettle chips sitting on the counter–whoops!
In order of my favorite to least favorite 🙂
Bruschetta Lavosh Pizza
yeild 8 slices
- 1 whole wheat lavosh crust
- 1-2 tomatoes (vine ripened or roma), chopped
- 3-4 basil leaves, chopped
- handful spinach leaves
- 1/4 cup part skim mozzarella, grated (friendly reminder that cheese is ALWAYS better when you grate it yourself!)
- 4 oz herb goat cheese
- 1/4 cup balsamic vinegar, reduced (I didn’t use any sugar)
Directions
1) Preheat oven to 450
2) Place lavosh crust on a foiled cookie tin and crisp in the oven for 3-4 min
3) Top with tomatoes, basil, spinach and mozz
4) Use a spoon to dollop goat cheese in the center of where each slice will be
5) Bake for 5 minutes
6) Slice and plate
7) Drizzle with balsalmic reduction and enjoy!
Mexi Lavosh Pizza
yeild 8 slices
- 1 whole wheat lavosh crust
- 1/2 tomato (vine ripened or roma), chopped
- 1/4 cup black beans, drained and rinsed
- 1/2 jalapeno, chopped
- 3 tbs chopped onion
- 3 tbs chopped red pepper
- 3 oz reduced fat cream cheese, softened
- 2 tbs taco seasonings
- 1/4 cup part skim mozzarella, grated
Directions
1) Preheat oven to 450
2) Saute jalapeno, onion and red pepper with non stick spray and 1/2 tbs taco seasoning
3) With an electric mixer, combine cream cheese and remaining taco seasoning
4) Place lavosh crust on a foiled cookie tin and crisp in the oven for 3-4 min
5) Evenly spread cream cheese/taco seasoning micture
6) Top with tomato, onion, jalapeno, red pepper, and mozz
7) Bake for 5 minutes
8) Slice and enjoy!
Spinach and Artichoke Lavosh Pizza
yeild 8 slices
- 1 whole wheat lavosh crust
- 2 handfuls spinach, chopped
- 1/3 cup artichoke hearts, chopped
- 2 ounces reduced fat cream cheese
- 1 ounce low fat ricotta cheese
- 1/4 cup part skim mozzarella, grated
- 1 tsp lemon pepper
- 1 clove garlic, chopped
Directions
1) Preheat oven to 450
2) With an electric mixer, combine cream cheese, ricotta cheese, lemon pepper, garlic, spinach and artichokes
2) Place lavosh crust on a foiled cookie tin and crisp in the oven for 3-4 min
3) Evenly spread cream cheese mixture
4) Top with mozz and extra spinach if desired
5) Bake for 5 minutes
6) Slice and enjoy!
The last one was an imitation crab + spinach. We were all luke warm about it. It was good, but just didn’t compare to the other three, so I’m gonna leave it off from here. If you really want the recipe, ask and I will share.
I also brought the sweet potato cupcakes, and they were a hit!
How was everyone’s 3 day weekend? Enjoy the 4 day work week!