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One of the things that helps keep me sane with my busy schedule is planning our weekly menu. To some people it seems kind of weird but once you get into the groove of it, I find menu planning to be a lifesaver. We know in advance what we’re going to eat each night so we don’t have to spend 30 minutes each night opening and closing the freezer or pantry trying to decide what to eat.
Fridays are made doubly easy because it’s the same every week. Pizza.
Pizza is the one thing I allow us to have all the time. I’m strange in that I don’t want to be eating repeats during a given month. We might have pasta with tomato sauce twice, but only if I can’t come up with something more creative. At the end of the week, though, I love having pizza as our go-to. I make a bowl of dough when I get off work, prep toppings, and by the time 5 rolls around, we just need to have fun assembling.
At first I was determined to make pizza cones, something I had tried back in March but didn’t have success with.
Unfortunately, no success again. I just couldn’t get the dough pre-cooked enough to not be soggy in the final product.
I moved on, and somehow immediately thought of the leftover barbecue beef in the fridge. Because we bought a side of a cow, we always seem to have a lot of beef around, and a roast sure does make a lot of barbecue. And then of course I thought about all the fresh produce right now – oddly enough we’re still getting summer lovin’ from the eggplant and tomato plants.
These two-bite pizzas are perfect for appetizers or a light lunch. Or maybe as midnight snacks. Or as breakfast. However you do.
- 4 ounces diced roasted Hatch peppers
- 1/2 tbsp flour
- 1 1/2 cup vegetable broth
- 1 polenta chub, cut into 1/4-inch slices
- 1/2 cup leftover barbecue beef, I used the recipe from Simply in Season
- Crumbled goat cheese
- Preheat broiler.
- In a saucepan, heat peppers until starting to sizzle a little, then stir in flour until all mixed in. Slowly stir in broth. Heat on medium low, stirring occasionally, while preparing the rest.
- Spray a large frying pan with nonstick spray and heat over medium. Cook polenta slices for 3-5 minutes on each side, until golden. Remove to a parchment-paper lined cookie sheet.
- Spread a small amount of sauce onto each polenta slice, then top with barbecue beef and goat cheese. Pop under broiler for about 3 minutes, until heated through.
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Nutrition Information:Yield: 12
Amount Per Serving: Calories: 50Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 9mgSodium: 182mgCarbohydrates: 4gFiber: 0gSugar: 2gProtein: 3g
1 eggplant, sliced into rounds
2 ounces pesto sauce
1 tomato, diced
In a dry cast-iron pan (preferably grill pan) sear the eggplant for about 2 minutes on each side. Remove to parchment-lined cookie sheet.
Spread a layer of pesto on each round, then top with chopped tomato and shredded mozzarella.
Put under the broiler until heated through and the cheese is melted, about 3 minutes.
The tangy goat cheese plays off nicely with the hatch pepper sauce, and I love the meatiness of the eggplant. Plus this pizza combination is perfect to serve to others, because you can please both the carnivores and vegetarians. And no fussy yeast required.