What's for Dinner: Swiss Pizza

I call it "Swiss Pizza" because wayyyy back in high school, I took a summer trip to France & Switzerland with our French class. Part of our trip included an extended stay with a family (which was one of the best experiences EVER, by the way, I learned more in that short time frame, immersed in it than I did in years of classes!) Anyway, we cooked dinner together a few times during my stay, and this pizza was one of the things my adoptive siblings made for the family.

Now, I know this sounds really strange, as some of the toppings aren't the norm, but trust me, it's really tasty when you put it all together. And it's fast and fairly healthy too.

You can use any pizza crust you like-the mix, frozen, refrigerated, or try making mini pizzas with english muffin crusts. Here, I used multigrain tortillas for a thin crust and less carbs (and hey, they were in the fridge and ready to go.)

So what's in it?

Pizza crust of your choice (I made 2 pizzas with 10" multigrain tortilla crusts)

Tomato sauce

Italian herb seasoning

1/2 to 1 cup shredded cheese

1/3 green pepper, sliced

5 grape tomatoes, sliced

3 mushrooms, sliced

1/8 medium red onion, sliced into wedges

1 pouch tuna (regular or albacore)

1 egg

Preheat oven to 400 degrees. Prep crust if necessary, put onto baking sheet. Spread tomato sauce onto crust, sprinkle with herbs, top with cheese. (I like mozzerella for this recipe, but used dairy free Veggie Shreds here. Definitely not as good.) Add pepper, tomato, mushrooms, and onion. Evenly drop pieces of tuna on top of pizza. Bake for about 5 minutes, then remove from oven. Crack an egg over the center of the pizza, and break the yolk. Bake another 10 minutes until egg is cooked, cheese is melted, and edges are starting to brown. Let cool for 2-3 minutes, then transfer to plate and cut into slices. Enjoy. I know it's weird. But it's good.

What's for Dinner: Luau Salad

The warmer spring weather has us eating lighter, but still, there's always that question: What's for dinner? Tonight I used a little creativity and came up with a twist on the old standby of grilled chicken and salad, and we were all pleasantly surprised with the result, hereafter known as the Luau Salad.

 

So what's in it?

1/2 bunch romaine lettuce, washed/dried/chopped

2 handfuls baby spinach (from a bag)

1 cup sliced fresh strawberries

1 cup fresh pineapple, cut into 1 inch pieces

1/4 cup diced red onion

1 cup uncooked campanelle pasta

1/4 cup chopped dried mango

1/4 cup walnut pieces (or macadamia nuts would be great too!)

bottled raspberry vinaigrette and/or poppy seed salad dressing

Cook pasta in salted water according to package directions. Drain, and rinse in cold water to cool rapidly to avoid it becoming mushy. Put spinach, lettuce, onion, pineapple, and strawberries into a large salad bowl, add pasta and toss. Top with walnuts and mango.  

I topped ours with grilled chicken, which was first marinated in the raspberry vinaigrette dressing for 20 minutes. The same dressing is wonderful over the whole salad, or change it up with poppy seed dressing-I like Paul Newman's.

This was both kid and husband tested and approved!