Tuesday, February 05, 2008

JOHN CHUCKMAN'S QUICK, THIN CHEESE/ BACON/ SPINACH PIZZAS

An absolutely delicious snack or light meal or appetiser

CHUCKMAN’S QUICK, THIN CHEESE/BACON/SPINACH PIZZAS


INGREDIENTS:

Commercial Tortillas or Flat Breads – the very thin kind – whole wheat or white – 7 small ones for the amounts in this recipe

Oil – to lightly coat tortillas

Red Sauce – leftover or a good bottled – you need just enough to coat each tortilla

Cheese – grated – I suggest a mixture of mozzarella, parmesan, and provolone, but use your favourite - have enough to cover each tortilla generously

Spinach – I small box of frozen – thawed and excess water lightly squeezed out

Bacon – thick-sliced kind – cut – through the width - five or six strips, each about half an inch wide – this will yield enough small chunky pieces for 5 or 6 to a tortilla

METHOD:

Preheat oven to 400.

Saute Bacon chunks ahead, drain and let cool – do not over-crisp because it will cook additional time in the oven.

Use a cookie sheet for Tortillas, either lightly oiled or, as I prefer, covered with parchment paper (no clean-up with this wonderful stuff).

Lightly oil both surfaces of each Tortilla. Spread a very thin layer of the sauce on one side.

Sprinkle each Tortilla with Spinach.

Sprinkle each Tortilla with 5 or 6 chunks of Bacon, spread fairly evenly.

Sprinkle generously with Grated Cheese so it is almost spilling over.

Bake until all the cheese has melted and turned lightly golden – this should be on the order of 10 minutes, but go by appearance

Serve either whole as light meals or sliced (scissors work best) into wedges as an appetiser.

FURTHER SUGGESTION: Top cheese with thinly sliced brown mushrooms before baking.

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