Strawberry Breakfast Mini Pizzas
This tastes really good on a Saturday morning, when you want something just a little sweet and special, but aren't in the mood to fuss too much.
Two small (6”) pitas
2 tsp. olive oil
1 c. chopped strawberries (or other berries)
Splash of balsamic vinegar (optional, but definitely takes it up a notch)
2 Tbsp. chopped almonds or pistachios
Toasted, shredded coconut (optional, but yummy)
Preheat oven to 400.
Brush olive oil on pitas– all the way to the edges, & place on foil lined baking sheet.
In a small saucepan, combine strawberries with 2 Tbsp. water and simmer a few minutes until slightly softened. Using a slotted spoon, place a few scoops of berries onto the pita. (Save liquid for a later use- like in a vinaigrette). Top with chopped nuts, pressing them into the berries a bit with the back of a spoon. Bake for about 5 minutes, until pita and nuts are golden brown. Allow to cool slightly, sprinkle with coconut if using, then cut into halves or quarters to serve.
Pitas To-Go: Slice the pitas in half and pop into the toaster. Put softened berries or jam and nuts into the pocket (or between the 2 halves).
Recipe created or adapted by Liz Talley, Urban Graze
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