Pizza Pizza

This is a quick and easy meal. I use one tortilla per person. The meal can be finished with a simple garden salad.

Ingredients:
Prepared tortilla
Splash of olive oil
Chopped garlic
Basil to taste
Tomato chopped--quantity to taste
Cheese--mozzarella is traditional
Toppings as desired

Instructions:
Preheat oven to 400 degrees.
Cover cookie sheet with parchment paper.
Lightly oil both side of tortilla.
Add the garlic and the basil.
Cover with cheese. I cut mine in thin slices.
Top with tomatoes.
Tip: By putting the tomatoes on last, it prevents the pizza from getting soggy.
Cook no more than five minutes.

The Last of the Fall Harvest

There is a freeze warning for tonight; soon the outdoor basil will be no more, as well as the eggplants, peppers, and squash. I won't mourn the tomatoes until a month of eating the insipid fruit from the grocery as I have been inundated with them. This is a simple meal from my harvest.

Ingredients:
1 medium tomato chopped
1 baby squash chopped
1 baby eggplant chopped
1 clove garlic minced
1/4 large red pepper chopped
1 small garden green pepper chopped
1 handful fresh basil chopped
Not Shown:
1 sprig rosemary
1 cup whole wheat orzo cooked as directed on box
olive oil
1/4 already cooked boneless chicken breast--optional
salt and pepper

Directions:
1. Heat a small amount of oil in a medium skillet at low medium heat.
2. Saute the firm vegetables including the garlic about 3 minutes. Salt and pepper to taste.
3. Add tomato and already cooked chicken if using it. Cook until tomato softens.
4. Remove from heat stir in orzo and chopped basil.

I served it with a green salad from my fall lettuces and a hand full of grapes.