Pita Pizza

My husband found a Tuna Melt Pita Pizzas Recipe in a magazine awhile ago and we tried it out today – with our own twist of course.  I thought it worked so well, I just had to share.  I think this would be great for an appetizer as well.  And with the many options of pizza out there – you can get really creative with the Pita Pizza idea and make this is a lot of fun for everyone in the family to make together.  I hand-picked the dill and lettuce from my garden.  It’s great to have the little extras just outside my doorstep!

Tuna Pita Pizza

1 Can solid white tuna in water, drained
2 Tbsp. Reduced Fat Mayonnaise
1/2 Tbsp. Olive Oil
1/2 Tbsp. fresh Dill, finely chopped
1 Green Onion, finely chopped
4 Pitas (white / whole wheat)
2 Cups Baby Greens
1/2 Cup grated cheddar cheese (I plan on using Dubliner Cheese next time, we pick it up at Costco and I use it in almost everything!)
Salt and Pepper to taste

Preheat oven to 425 F.  Line a large baking sheet with parchment paper.  In a bowl, mix tuna, mayonnaise, olive oil, dill, green onion, salt and pepper.  Place the pitas on the baking sheet, then spread the tuna mixture overtop.  Sprinkle cheddar cheese on top of each pita and bake until cheese has melted, 8 to 10 minutes.  Cut each pita into wedges and top with baby greens.  Enjoy!  {A}

Tuna Pita Pizza

Tuna Pita Pizza

Going Fast, SO Yummy!

Lettuce Garden


What’s Cookin’?

It’s Memorial Day weekend and we plan on getting together rain or shine!  I’m excited to make some of our summer favorites this weekend.  BBQ Santa Maria Tri-tip, Ma’s Coleslaw, Homemade Salsa, Watermelon Salad.  Last summer a co-worker of mine brought a watermelon salad to work and urged me to try it.  I was skeptical, but had a bite.  Oh, I am so addicted now!!  It’s the perfect spicy, sweet and sour notes wrapped up into a very refreshing dish, fantastic for summer!  I took his recipe down, but made a couple alterations after making it at home, I urge you to try it, it’s so easy to make.

Audrey’s Watermelon Salad

1 Seedless Watermelon, cut into small cubes
2 cups of heirloom tomatoes, diced or small slices
1 Armenian Cucumber, diced or cut into half circle slices
1⁄4 cup Champagne Vinegar
½ Tbsp. Sugar
1 tsp. Kosher Salt
1⁄8 tsp. Ground Cayenne Pepper (to taste, a little goes a LONG way)
1/2 Red Onion, chopped into small strips
2 Tbsp. Extra-virgin olive oil
¼ tsp.Ground Black Pepper

1. Mix olive oil, vinegar, sugar, salt, pepper and cayenne together in a bowl.

2. In a large bowl, combine watermelon cubes, tomatoes, and cucumber.

3. Stir in the oil and vinegar mixture carefully

4. Cover and place in refrigerator for 1 hour

5. Serve and Enjoy!

Watermelon Tomato Cucumber Salad