The weekends just are not long enough and there is never enough coffee… but always too much coffee.
You know that feeling of needing and wanting more coffee but feeling like if you had just one more sip you might self-combust? No? Maybe it’s just me.
This is how my Sunday went.
Daylight savings time be damned. I so look forward to that extra hour of sleep and then feel the total let down of knowing I slept through it. So many things I could have done with that hour, read a book, write, make a second batch of cookies, clean a closet. Instead I slept through it. And now it is gone and I feel like I squandered it.
And even with an extra hour of sleep I felt irritated and tired all day. Which isn’t right and isn’t fair. Weekends are for recharging and I don’t feel recharged.
My mom always said that she felt tired all winter because of daylight saving time. I get that. She may have been on to something….
Dinner ~ Greek Salad Pizzas.
It’s fresh and quick and one of those meals you can make and eat and clean up all at the same time. Convenient on a Monday. We will eat this around the kitchen island. I don’t think I even sit down… which is not healthy I know, but hovering while I eat allows me to help the kids, cut things into quarters and fetch drinks and napkins. It’s highly efficient. Minimal cooking here – the epitome of 30 minute meals.
Game plan ~ Turn on the broiler. Make the salad (dressing and salad in one bowl). Toast the bread, melt some cheese. Pile on the salad. Eat. Make another..
For the kids, leave out the onions and the pepperoncini peppers, or whatever else they don’t like. Mine love olives but aren’t crazy about the roasted red peppers so olives go into the salad, peppers are on the side.
A little extra dressing, the stuff left at the bottom of the salad bowl, drizzled around on top of the pizza before eating is the best part… the bread will soak it up.
Serves 1 mini pizza
10 minPrep Time
5 minCook Time
20 minTotal Time
- 4 tablespoons red wine vinegar
- 2 tablespoons olive oil, plus more for brushing on the pitas before broiling
- 1/2 teaspoon sea salt
- fresh ground black pepper
- 1 teaspoon dried oregano (or 2 teaspoons fresh)
- 5 greek style pitas
- 1 cup crumbled feta cheese, divided
- 10 basil leaves, torn into chunks
- 2 cups romaine lettuce, shredded
- 2 pepperoncini peppers, finely chopped
- 1/2 cup chopped cucumbers, or thinly sliced into half moons
- 1/4 cup roasted red peppers, thinly sliced
- 10-12 Kalamata olives, pitted and chopped
- 1/2 a small red onion, cut into rings
- 1 cup cherry tomatoes sliced or cut into quarters
- Heat the broiler.
- Combine vinegar, oil, salt, pepper and oregano in a large bowl (big enough to toss the salad) and whisk until well combined. Add romaine, peppers, cucumbers, olives, tomatoes and onions and toss. Set aside.
- Place the pitas under the broiler, (do not oil, just dry) to toast what will be the bottom of the pizzas. Watch carefully, a minute or so only. This step is optional - I like a crisp crust and this way the bottom of the pizzas will be toasted a bit.
- Remove from the oven, turn over and brushed the un-toasted side with a bit of olive oil and a sprinkle of feta cheese and a few torn basil leaves on each. You use a little more than half a cup of feta here. Again, stick the pitas under the broiler - cheese side up (obviously). Let the cheese soften and melt a bit. The olive oil will bubble around the cheese and the cheese might brown slightly. This takes 1-2 minutes … watch carefully.
- Remove the pita from the oven and topped with a generous handful of salad and sprinkle with extra feta cheese. Cut into quarters and serve.
Measurements are just a guideline here. Recipe can easily be halved or doubled for your needs. If you like more cheese use more, if you don't like onions, leave them out.