We are being hit with a good ol’ spring time snow-thunderstorm here in Minnesota today… Yes, I said snow thunderstorm. We are having blizzard conditions, yet some how this morning we also had lightning and thunder. Odd. But nothing seems to surprise us in MN anymore! Unfortunately, most everyone I know has been struck with a *snow-in-the-middle-of-April* induced form of turrets today, so I am trying to keep positive and focus on the fact that it is indeed actually springtime.
Since road conditions are pretty bad today, my daughter and I have decided to stay at home and keep ourselves busy with crafts and cooking. At 9am we whipped up some egg salad. Egg salad is one of her favorite things to cook, yet she only eats two bites and is finished with it. For lunch she suggested making pita pizzas, so that’s just what we did. I decided I wanted to put a summer-time twist on my pizza and I did that by adding the ultimate summertime herb: BASIL!
If you have time, making dough from scratch would be preferable, but we didn’t have that available so instead we used whole wheat pita pockets as the crust.
For the sauce we used organic tomato sauce and added garlic powder and an Italian herb seasoning. (This is my daughter’s pizza. It can get a bit sloppy, but hey, kids love making their own pizza).
My daughter added green olives and shredded mozzarella cheese to her pizza.
I put mushrooms, fresh basil and fresh mozzarella on my pizza.
We cooked our pizzas at 375°F for 8-10 minutes on a parchment paper lined cookie sheet.
The end products were so delicious and I highly recommend you to try my version of the pizza. Tasting the basil definitely takes away the winter blues… err… springtime blues? Enjoy!
If you liked this recipe using fresh basil, then please head over to the Gardenista’s facebook page and vote for my photo by liking my picture! I’m trying to win a vertical garden which would allow me to use fresh herbs in my recipes all of the time!
Hi, I'm Stephanie. I'm the best selling author of Can It & Ferment It, WECK Small-Batch Preserving and WECK Home Preserving. My fourth book, Small-Scale Homesteading, is now available for pre-order! I'm a certified master food preserver, food preservation instructor, organic gardener, chicken keeper and nature lover. I specialize in creating easy to follow recipes and directions to help other homesteaders meet their goals.
Yummy, I’ll have to try the pita crust with pesto sauce and portabella mushrooms that I usually do:)
I’m dying to see what you do with the vertical garden – please post pictures! It looks so cool!
I just received it in the mail yesterday! The box is HUGE. We are going to put it together this weekend. You can definitely expect some updates! 🙂
Whatever happened to the garden? I’m so curious!
I did win the vertical garden!! 🙂 It is sitting in my kitchen! My household had a soil gnat outbreak that I have been trying to take care of and I think we finally did. I didn’t want my herb garden to get infected too, it would be a nightmare here. Once I am sure all of the soil gnats are gone, I will plant stuff and post pics!