I’m back from Vegas (I will try to write stuff up about the trip at some point, promise), and other than a couple bowls of oatmeal, I actually cooked something for the first time in over a week tonight. And it felt kinda good to be back in the kitchen.
I haven’t made it to the grocery store yet, so had to work with what I had on hand. I was sorta jonesing for some pizza, but wanted something a lil different… so the pizza-dilla was born.
The pizza-dilla is part pizza, part quesadilla, and in this case it’s pepperoni and jalapeno… with a home-made pizza sauce (that’s today’s recipe btw).
I used two, low-carb, fajita size tortilla, bout an ounce and a half of pepperoni, and an once of cheese, and some chopped up jalapeño pepper, so I got about 22g of protein here. You can fill these with anything you like, have on hand, you basically set it up like a pizza, but top it with another tortilla before cooking. And instead of baking you can use either a George Foreman grill or panani press cooked for about 2-3 minutes, or if you don’t have one a griddle or hot skillet for about 2 minutes each side. Even with making the sauce, this whole thing took me bout 10 minutes.
I don’t buy jarred or canned pizza sauce any more, I just keep canned tomato sauce on hand and make it up in to what I need at the time. In this case, pizza sauce… and it’s super easy… here’s what you need:
1 – 8oz can tomato sauce
2 teaspoons granulated garlic
2 teaspoons dried parsley
2 teaspoons dried oregano
1 teaspoon dried basil
1 teaspoon granular Splenda
Puree this all together, I typically use my Magic Bullet, but you can get buy with just stirring in a pinch. Like most of my recipes, you can mix this up a bit to your own tastes, like tonight I used 4 cloves of roasted garlic instead of the granulated, and added a teaspoon of red pepper flake for a lil zing.
You can also use this for a spaghetti type sauce… I only used about a tablespoon so I have some left, I might try some sort of lasagne dish tomorrow I think. I’ll let you know if it turns out!