Friends, what you are looking at has been my lunch/dinner for 3 days last week. I think it’s safe to say that I’m completely hooked on these Pizza Stuffed Mushrooms and the best part? They literally take like 15 minutes to make.

This recipe for Pizza Stuffed Mushrooms was created by Katie of Mom to Mom Nutrition and can be found in the Healthy Family Classics cookbook from my dear friends Produce For Kids. The cookbook is filled with healthy, simple recipes that you’ll enjoy making for and with your family. Not only is it a great cookbook to have in your collection, but you can feel good knowing that 100% of the proceeds from this cookbook go towards helping end child hunger in our nation through Feeding America‘s children’s programs. Produce for Kids is generously providing 3 copies of the cookbook for me to give away today to 3 lucky readers – see below the recipe for details.
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What’s great about having a food blog is you basically have a food diary that documents what you’ve eaten over the years and if you’re lucky, a little story behind it. For example, I stumbled across this recipe for Greek Salad & Hummus Pita Pizza in my blog archives recently and was instantly brought back to a season that I remember eating these very very often. These pita “pizzas” are so incredibly light and delicious I really wanted to share them again with you, in case you are looking for new ideas for lunch or light dinners. ‘Tis the season for light dinners right?

Since I’ve been in a bit of a lunchtime rut these last few months, I know what I’ll be having this week. 🙂

If you haven’t already and have a minute, would you mind filling out my first ever Reader Survey? It’s my way of getting to know you a little better. Thank you to everyone who has already taken the time to complete it, I’ve loved reading through your answers and I appreciate you so much!!

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If you don’t know by now, I’m pretty obsessed with pizza of any form. I think it’s safe to say, it’s in my blood. As much as I would love to eat pizza daily (I pretty much did growing up in my parent’s restaurant), I know it wouldn’t be one of my better ideas.

Since I crave pizza constantly, I try to get creative and get my pizza fix in lighter ways – enter pita and flatbread pizza.

I put together flatbread (or pita) pizzas for dinner pretty often. They are so easy to make and great for weeknights or even as a healthier alternative to Friday night pizza. For some reason, my kids don’t love pita pizzas as much as I do (boo!) but I’ve found that they do like these flatbread pizzas I’ve been making lately. What’s so awesome about making individual pizzas like this is you can adjust the toppings to everyone’s liking – for instance, my kids are totally okay with chicken and broccoli but hold the red pepper please. No problem.

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Let me introduce you to a few of my favorite things – feta cheese, pine nuts and anything that resembles a pizza.

Yea, that pretty much sums up all this goodness right here…meet my favorite skillet tortilla pizza.

If you haven’t noticed, my last few posts – including this one – have been super easy, whipped up concoctions that I’ve been making myself at lunchtime. My life has entered a whole new level of crazy busy recently (upcoming baby, yes, but also there’s more…will fill you in soon) and with it being my last few weeks of pregnancy, I can’t guarantee much energy leftover for cooking up anything too fussy. For the most part our family dinners have been some sort of crockpot, pasta, sandwich or breakfast for dinner type meal – or if I’m lucky it’s something my husband puts together off the grill. We have been resorting to take-out a little more frequently too, which is something I am trying to avoid.

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Remember a few weeks ago I posted this recipe for Grilled Baby Portabella Pesto Flatbreads? They turned out so good that I wanted to go back and make a heartier, meatier version that my husband would be satisfied with for lunch or dinner. Me? I would be perfectly content with the cheese, sun-dried tomato spread and mushrooms. My husband, as good as he is about eating all the meatless meals I crank out for weeknight dinners, really enjoys a little bit of meat on his pizza. And so that’s what I gave him here with my latest naan pizza creation.

I had a package of julienned sun-dried tomatoes in the pantry and with a few quick pulses in my blender (along with some olive oil and garlic), I turned it into a spreadable base for the pizza. I decided to stick with my favorite mushrooms, the baby portabellas, as well as a couple of links of some turkey andouille sausage I recently picked up to kick up the flavor. The flavors worked so well together!

Now, if you want to make things easier on yourself, feel free to pick up a jar of pre-made sun-dried tomato spread. I’ve seen a brand in my produce section that would work, I’m sure most grocery stores have something similar as well. But the sun-dried tomato spread I threw together here was really simple – the sweetness from the tomatoes were incredible and the little add-ins made it a perfect complement to the other ingredients.

I obviously love making naan pizzas (like these killer Grilled Veggie Naan Pizza and Grilled “Stinger” Naan Pizza), and the only problem that I have with them is that they are so darn good you can really go overboard with the calories if you’re not careful. If you look on the package of the bread, you’ll see a serving size is for 1/2 a loaf (at least on the ones I pick up) and if I am not prepared with a big salad to serve alongside my serving, then I might just go ahead and polish off the whole thing. With all the toppings and cheese, that could be considered a calorie disaster…or not. It’s up to you, but if you are watching your calorie intake and don’t want to blow that session on the elliptical or treadmill that morning, stick to just a couple slices and a salad (and save the rest for lunch the next day!).

Enjoy!

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This post is sponsored by The Mushroom Council via Kitchen Play.
I don’t know about you, but I really appreciate a good spread of meatless options at any party or get together – especially appetizers. I have nothing against meaty snacks, but I just love veggie snack food better. Maybe because mentally I think I can eat more of it?

To me mushrooms are the ultimate compromise when it comes to satisfying both meat and veggie eaters. When cooked, they make a substantial addition to any recipe, and you can really flavor them up with fresh herbs and spices to pair up with cheese, breads, rice and pasta – among many other ingredients. You can stuff them for bite sized munching, saute them with savory garlic and herbs for a topping to a sandwich or main dish or use them as the star ingredient in a recipe like a grilled portabella mushroom burger or a stuffed portabella mushroom cap. I tend to use a good handful of chopped mushrooms to bulk up recipes like sloppy joes or stuffed peppers to keep them on the lighter side. The ideas are truly endless and I find myself always wanting to experiment with them more and more.

I love cooking with mushrooms so much I have a Pinterest board dedicated to them.

When I was asked to come up with an appetizer recipe to contribute to the “Swap It or Top It” Kitchen Play event with The Mushroom Council, this grilled summer meatless flatbread pizza immediately came to mind. Flatbreads are a great option for entertaining because they are so easy to whip up. I prepared these by first sauteing the sliced portabella mushrooms with a little olive oil, fresh thyme, salt and pepper. The flatbread pizzas (I used Naan for the bread since they hold up so nicely on the grill) were quickly warmed up on the grill then taken off and topped with a shmear of fresh pesto, the sauteed mushrooms and of course cheese. Throw them back on the grill (or into the oven) until the cheese melts and gets bubbly and you have yourself an impressive little appetizer with minimum effort.

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There’s a pizza place in my area that my family and I LOVE to eat at. It’s one of those pizza places that has a coal fired oven where the pizzas come out nice and crisp, well done and in our opinion, just perfect. They have the best toppings (Italian finger peppers anyone?? HOT HOT HOT!), garlic rosemary chicken wings cooked in the same oven smothered in grilled onions and served with perfect foccaccia triangles, huge salads and great beer and wine. The atmosphere is easy, fun, and family friendly – a good place to be. Just the thought of a visit to Anthony’s makes my mouth water…no lie.

The only problem? It’s a small hike from our house. About a 35-40 minute hike out of our small, quiet piece of suburbia to be exact, and really that’s just a bit too far to drive for Friday night pizza as far as I’m concerned. Sigh. It is what it is…and what it’s become for us is a treat that we try to enjoy every few months (birthday dinners!) or if we happen to be driving through the area like we found ourselves just a couple of weekends ago on our way back from Sanibel.

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Is it possible to fall in love with food? I feel like I’ve asked this question a few times before.

I fell in love with this pizza. Totally took me by surprise, though not sure why since it’s pretty straight forward why – grilled vegetables, pizza crust, cheese and lemon pepper. Does it get much better?

I can most definitely eat like this every day.

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It’s Valentine’s Day. I have no chocolate or hearts or anything really all that cute for you. Doesn’t mean I don’t love you though. I do.

I have pizza for you.

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I really hope this recipe doesn’t scare you off. I know that it’s a little…different. It is honestly so delicious…I was hooked on it for days when my husband was out of town and I was dining alone in the evenings. Well, I wasn’t exactly alone, but when it’s just me and the kids, the kids are pretty happy with a bowl of buttered noodles and veggies while I am usually looking for something a little more exciting.

This tortilla pizza was exciting.

It was a random put together. I had sauteed some rainbow chard (oh how I love rainbow chard!!!) in a little olive oil and Aleppo pepper…and needed to eat it with something. I had some homemade salsa in the fridge, and the rest just happened. It was a building process…the beans and Ezekiel tortilla were my protein, the greens my super veggie, and the salsa was the flavor.

I can seriously eat like this everyday.

Rainbow Chard Tortilla Pizza

Ingredients:

• Ezekiel Sprouted Tortilla
• Sauteed Rainbow Chard with Aleppo Pepper
• Pinto Beans, drained, rinsed and dried (I prefer Bush's Beans pintos)
• Red Onion, sliced
• Homemade Salsa

Directions:

1. Pre-heat oven or toaster oven to 400.
2. Take your defrosted Ezekiel tortilla and place on baking sheet (tip: to keep bottom of tortilla crisp and to avoid getting too soggy, I preheat baking sheet with the oven so that it's already hot when the tortilla hits it). Spread thin layer of salsa on tortilla then top with thinly sliced red onion, sauteed rainbow chard and pinto beans.
3. Bake in oven for about 5-7 minutes or until tortilla is crisp and slightly browned. Take out and let cool. Drizzle salsa over top, slice and serve (to yourself).

Check out my Pinterest board for more pizza recipes.
Follow Aggie’s Kitchen’s board Pizza & Flatbread on Pinterest.

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