My brain is seriously fried today. I don’t know if it was leprechaun naughtiness during the night, the tediousness of making a batch of double rainbow cupcakes or the sudden burst of sunshine we got today, but I’m feeling like this week has seriously kicked my hide and I’m crawling my way to Friday. But then again, our days and weeks are so full, it always feels like that.
And that is precisely when UNrecipes like this one are the perfect thing for me, because today is not a day when I can wrap my head around following a recipe. You know days like that, right?
This week, for a few of my lunches, I’ve been playing around with various whole wheat pita pizza toppings, each one simpler than the next but seriously upping the yummy ante each time. For the past few weeks, I’ve had the combination of artichokes and roasted red peppers in my head and couldn’t shake it. So earlier this week, that was the first pita pizza I made (and the picture I shared here), along with a bit of goat cheese.
Today totally trumped that. Like blew it to smithereens. Caramelized onions. Sauteed Baby Bellas. Warm melted goat cheese. And a little bit of Garlic and Herb Salt-Free Mrs. Dash (thanks to the folks at Mrs. Dash for the awesome care package!). The pita crust was slightly crispy and toasted just so. The sweetness of the onions comingling with the woodsiness of the mushrooms and the creaminess of the goat cheese… oh man, it was heaven on a plate. I tried to pace myself, really, I did. But I might have just inhaled the whole darn thing. Thank God it was healthy.
It’s an UNrecipe, because there are no real measurements. I just mixed and matched based on what I thought would work well together, and work well together it did. I’ve included basic guidelines below, but go crazy and swap out what you like and don’t like and come up with your own flavor explosion… would love to hear YOUR favorite combinations!
Have an awesome weekend!