Pizza for Breakfast? Grilled Romaine for Dinner?

IMG_0467I found ultra-thin Artisan pizza shells in a six pack (cracker-type). Hate to admit to some trepidation about trying this variety since our pizzas tend to be super-sized and groaning under the weight of toppings. But hay ho, it’s something new, right?

I opted to make a version of a breakfast burrito since we have eggs coming out the whazoo (8 hens keep us well-stocked in every size from medium to ostrich).



I sprayed a light coating of Pam on a cookie sheet. Using two shells, I drizzled EVOO (extra virgin olive oil) over the surface and rubbed it in, then added Kosher salt and cracked black pepper.


Meantime, I cut 4 slices of Apple Hardwood smoked bacon into pieces and fried it until crispy.


The first layer on the shells was thin-sliced button mushrooms and tomatoes.


After scrambling 5 eggs (with a splash of hot sauce, salt & pepper) I added that and the cooked bacon as the next layer.

11060018_946506862049688_115981913463859204_nThe final layer was shredded taco cheese. I like using this since it melts very nicely (and quickly).

Bake at 350F just long enough to melt the cheese. The ultra-thin shell tends to crisp very quickly. Too long and it will turn into a brick.


While I’m babbling about food…

I had a head of Romaine lettuce looking a mite poorly. Rather than chop it up and give it to the Hens from Hell as a treat, I decided to try grilling it. Romaine has “substance” and can take the manhandling of high heat.

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I split the head lengthwise, drizzled a generous amount of EVOO over the cut surface. Then I hit it with Kosher salt, lots of cracked pepper and a mixed veggie seasoning with celery salt/garlic/paprika as the main ingredients.


We have a Cuisinart Griller that works a treat in grilling up everything from hamburgers to paninis, and will even make pancakes with the flat plates. It’s a handy size to keep on the counter and is fairly easy to clean since the grill plates pop out.

Meantime I also prepared asparagus with EVOO, salt/pepper/ground dried garlic, added cherry tomatoes topped with dried basil – popped that into the toaster oven at 350F for 20 minutes (longer if the spears are really thick, don’t forget to trim the ends and save for soup).

Getting everything to come out at the same time was a trick. The ham slice went on the stove when the asparagus was almost ready, then the Romaine went onto the griller. I had to hold the two halves in place with a long fork until they wilted enough the lid could hold them without the little buggers ricocheting out.

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Despite the gymnastics required, the end result was quite tasty. We used a honey mustard dressing for the Romaine (woo, that was a dandy explosion of flavor!)

Bon appetit!

About Nya Rawlyns

Crossing boundaries, taking no prisoners. Write what’s in your soul. It’s the bass beat, the heartbeat, the lyrics rude and true. Nya Rawlyns is the pseudonym of a writer who cut her teeth on sports-themed romantic comedy and historical romances before finding her true calling in the wilderness areas she has visited but calls “home” in that place that counts the most: the heart. She has lived in the country and on a sailboat on the Chesapeake Bay, earned more than 1000 miles in competitive trail and endurance racing, taught Political Science to unwilling freshmen, and found an avocation in materials science. When she isn’t tending to her garden or the horses, the cats, or two pervert parakeets, she can be found day dreaming and listening to the voices in her head.
This entry was posted in Pizza for Breakfast? Grilled Romaine for Dinner? and tagged Artisan pizza shells, asparagus with cherry tomatoes, bacon, breakfast pizza, eggs, grilled ham slice, grilled romaine, mushrooms, , taco cheese, tomato. Bookmark the permalink.

2 Responses to Pizza for Breakfast? Grilled Romaine for Dinner?

  1. mo883mpetersdesires says:

    Oh, does that ever sound DELICIOUS. YUMMY. I love your food posts.


  2. Ema Jones says:

    My craving for Italian food is irresistible!



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