This week, I am partaking in some of my favorite summer activities, including (but not limited to):
- daydreaming in my cubicle
- eating summer foods
Okay, so my definition of “summer foods” may broaden to include a few vodka sodas. Sue me. They’ve got lime.
Regardless, I think we can all agree on one thing – this little strawberry feta pizza screams “swimsuit season.”
I mean, come on. It’s healthy. It’s small. And it is deliciously fresh.
Imagine, if you will, a mouthful.
The creamy tang of the feta.
The zesty bite of the arugula.
A gentle burst of unexpected sweetness.
It’s like 50 shades of awesome. Right in your mouth.
I’ll give it to you straight – the portion isn’t huge. I think it took approximately sixty seconds to stuff the whole thing down my throat after the last photo was taken, and I’m pretty sure my ex could swallow it whole. But it’s perfect for a light dinner, or even an appetizer.
And the wheat tortilla crust makes it officially one of my easiest dinners ever.
So double the recipe if you’re feeling frisky. You’ll still look good in that two-piece.
Ingredients (for one pizza):
- 1 whole wheat tortilla
- 1/3 c feta cheese
- 1 tsp olive oil
- 3/4 c fresh strawberries
- Juice of half a small lemon
- 1/8 tsp of cracked black pepper, plus more to taste
- pinch of salt
- 3/4 c arugula
Preheat oven to 400 degrees. Set aside 1-2 Tbsp of feta cheese. Sprinkle the rest on the wheat tortilla, and bake at 400 for 5 minutes. After 5 minutes, switch the oven to broil and continue to cook for an additional 5 minutes, or until edges of tortilla are golden brown.
Heat olive oil in a nonstick skillet. Add strawberries and lemon juice, cook for 2-3 minutes until strawberries are tender. Add cracked black pepper.
Top tortilla with arugula, then strawberry mixture. Sprinkle on remaining feta. Add salt and pepper to taste. Devour.