I 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.
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.
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.
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!)