The Catchpenny Kitchen: August 2011

I'll admit, I'm quite proud of this recipe. Not only is it healthy, it uses things that are typically in my fridge! Bonus points for not having to make a last minute Meijer run for ingredients. One of my projects this summer has been to grow a mini-garden of herbs. In my collection are basil, cilantro, oregano, chives, parsley (although it's struggling to make it) and echinacea. I was able to use some of them in this recipe, and it added a wonderful freshness to it. This recipe is super easy and each "pizza" is individual so you can personalize it (see ideas at the bottom of this post). Enjoy!

Before starting, preheat your oven to 300 degrees. Take your tortilla, brush some olive oil on it, and sprinkle with basil, chives, and a bit of garlic powder (or use the real thing if you enjoy the strong flavor). Place on a cookie sheet and put it in the oven for ten minutes. This gives it a nice crunchy "crust" and a great flavor.

While that is baking, heat olive oil in a skillet, and saute onions, adding spices after a couple minutes. The spices I chose were: Chili powder, black pepper, mustard, paprika, and lemon herb. After the spices and onion have mixed add in the clove of garlic with a garlic press. Let cook for 2 minutes, constantly stirring and flipping. Add the chicken breast. Cook on medium heat until the chicken is cooked thoroughly.

When the tortilla is done, take out of the oven and set aside. Cut up the desired amount of toppings. My pizza contained mini-tomatoes, bell peppers, and fresh basil leaves. Top the tortilla with the chicken and then the veggies, and now you're ready to add one of my favorite things: mozzarella cheese! Sprinkle on top and you're ready to pop it in the oven for about 12 minutes. The crunchier you like the veggies, the less time it should spend in the oven.