Last night was a hectic one. I ended up having to work a little extra late, we had a meal to put on the table and we had to be ready for our annual family pictures – all within an hour. The results – a fast meal and a furiously, frantic mom rushing around trying to cook, snap photos, keep the kids clean and finally get us all dressed and ready to go. Fortunately everything looked pretty darn good by the end of the night. Even Miss A’s hair was cooperating. 😉
Since we were still cooking from California, we found another healthy recipe that was seemingly right up Miss A’s alley – Turkey Avocado Pita Pizza. The ingredients are simple and fresh. We started with some Compari tomatoes since they are on the sweeter side and extra juicy.
We quartered the tomatoes and placed them in a greased baking dish. The original recipe from the cookbook, Best of America, Traditional Regional Recipes, by Carla Capalbo and Laura Washburn adds olive oil, salt and pepper to the tomatoes. Knowing this was going to be the tomato sauce though, we had to improvise a bit by also adding some red wine and a dash of sugar.
This is a great healthy lunch or dinner pita recipe. It goes especially well with chips and pineapple jicama salsa – I know because I’m eating mine for lunch today. Dad and I both give the pita pizzas 3 spoons. They’re healthy, fast, fresh and tasty. Mr. N gave them a 2 spoon vote. He picked off the avocado and was only mildly into the rest. Miss A, our little avocado and cheese lover, seems to be on a hunger strike as of late. She refused to eat anything other than some more fruit. I suppose it could be worse. She does like her fruit.
Happy weekend everyone!
Print this recipe: Turkey Avocado Pita Pizza