This was our (rainy-day-Harry Potter-Marathon) Lunch Treat!
Margarita Pizza Grilled Cheese!
Ingredients: Sourdough Bread 8oz fresh Mozzarella Handful of fresh spinach 1 can fire roasted tomatoes 1 clove garlic 1 tsp olive oil
Directions: Preheat oven to 350*
Sauce:
While oven is preheating sauté minced garlic cloves. Add Fire roasted tomatoes. A few sprigs of basil and dill and simmer for 5 minutes. Turn burner to low heat and assemble your sandwiches.
Sandwich:
Spread a light coat of olive oil on all sides and slices of bread.
Place a few thick slices of Mozzarella on 2 slices Of bread.
Bake all 4 slices for approximately 7 minutes.
Flip empty slices and broil for approx 2-4 more minutes. (Keep a bee close eye on them. Do not walk away. Your broiler can turn from perfect to ash in a blink of an eye.)
Remove from oven when bread is golden brown and cheese has melted.
Roasted Bell Pepper and Zucchini Tostadas with A Spicy Garlic Hummus! Delicious!
Dice: Zucchini Peppers Onion
Season with: Hot Paprika (my favorite) Cayenne S&P to preference
Toss in Olive oil (make sure you coat the veggies in a nice layer of oil to assure they roast evenly.
Bake veggies at 425* for approx 30 minutes. Stir halfway through.
Hummus: 2 cloves of Garlic 4 if you love it as much as we do! 12 oz cooked chick peas (skin them if you used dried) 3 tbsp lemon juice 3 tbsp Olive oil S&P to preference 1/3 cup Almond milk (or milk of your preference) Blend well in a food processor
Note: if too thick you can add water a little at a time as it blends until desired consistency.
You can fry or bake your corn tortillas. I coated mine with olive oil and broiled them for a couple min on each side.