Pita Pizzas with Sautéed Apples and Bacon

Phew!

I just finished writing six articles for a soon to be launched nutrition website and my brain is so fried that I’m having difficulty spelling three letter words. So, you’ll have to forgive me if this post doesn’t quite make sense. It’s a good thing today’s recipe was a breeze. Seriously! It’s so simple a monkey could’ve done it… preferably while wearing a full body hair net.
Granny Smith Apples and Red Onion

Pita pizzas are so simple and homey. They saved my life in university.

These adorable little pizzas are cozy food. The kind of food you eat in sock feet while watching reruns of The West Wing… okay so, maybe that’s just me. These pita pizzas are topped with sautéed apples and red onions with a sprinkling of bacon and cheddar cheese. Once again that magical salty, sweet flavor has stolen my heart. My beau was hesitant at first, because he doesn’t really like the texture of cooked apples (applesauce is his arch nemesis) but, the pizza was sporting a few pieces of bacon so, he couldn’t say no. It’s against his religion.
Sautéed Apples and Red Onion

By the way, don’t leave the bacon out. Mmmm! Sweet, salty and smokey all at the same time! These pizzas have it all. My beau loved them so much he told me not to put them on the blog; he decided they were too good to share, but I’m not one to deprive others of good food so, have at it!

Apples and Red Onion

Now that I’ve completely run out of words, I’m going to leave it here to avoid drooling on my keyboard.
Pita Pizza with Sautéed Apples and Bacon

Try this pita pizza. It’s totally delicious, quick and tasty!  Like totally!

Oh gosh! I’ve turned into a Valley girl… I gotta go!

Enjoy!

Pita Pizzas with Sautéed Apples and Bacon: Makes 2 pizzas
2 pitas
4 slices of bacon, cooked and crumbled
1 granny smith apple, cored and sliced
½ red onion, sliced
4 cloves of garlic, minced (divided)
¾ cup cheddar cheese, shredded
¼ cup demerara sugar
½ tsp cinnamon
¼ tsp ground ginger
pinch of cloves
1 tsp salt
¾ tsp crushed chili pepper flakes
2 tbsp olive oil
1 tbsp butter

Directions:
Preheat oven to 400°
Place the onion and apple in a large bowl.
Add sugar, cinnamon, cloves, ginger, chili pepper flakes, salt and 2 cloves of garlic. Toss to coat.
Melt butter and 1 tbsp olive oil in a large skillet over medium high heat.
Add apple and onion mixture and sauté until the apples are tender. About five minutes.
Remove from heat and set aside.
Brush the pitas with the rest of the olive oil and sprinkle with the remainder of the garlic.
Top pitas with apples and onions and sprinkle with cheese and bacon.
Bake in the oven for five minutes then turn the oven to broil (keeping a close eye on them) for 1-2 minutes.
Slice into quarters and serve.

Warm Open-Faced Mushroom and Brie Sandwich

Mushrooms, Brie and Arugula

Happy Thanksgiving my fellow canucks!  You will have to forgive my somewhat lackluster display of holiday spirit.  There is not a single Thanksgiving recipe on my blog.  There are some that would be most welcome at any holiday table, but none that exclusively scream Turkey Day.

Mushrooms

To make me feel truly ashamed of myself, the good people over at Tasty Kitchen wrote up a lovely piece on the Canadians on their site and included yours truly. Such a wonderful gesture bestowed on a lazy blogger that has basically been MIA since September. I am trying to adjust to a different lifestyle and juggling two jobs and this blog is an exhausting endeavor, but bare with me, I’ll get this sorted out if it kills me.

Brie

I know I’ve been a horrible tease. I leave, announce I’m back and then I leave again. I realize it will take sometime to rebuild the trust between us dear reader, but I think, in time, we can move past this thoughtlessness and be stronger for it.

Multi-Grain Bread

The first step towards healing is this Warm Open-Face Mushroom and Brie Sandwich. If anyone crossed me and then offered me this tasty treat I would definitely rethink excommunicating them.

Mushrooms, Basil

These days I find myself strapped for time. I often have to hit the kitchen running. Lately, grilled cheese has been a favorite of mine. Easy, quick and wonderfully cost effective.  Give me a bowl of hot tomato soup and gooey grilled cheese on a rainy day and I am one happy camper. This open-faced number is riff on this foul weather classic.

Warm Open-Faced Mushroom Brie Sandwich

This sandwich is not grilled, instead the cheese melts into freshly toasted bread.  It liquifies further still when the cheese is crowned with an avalanche of freshly sautéed mushrooms and garlic. If this weren’t heavenly enough, this gorgeous concoction is completed with a halo of peppery arugula. Serve this bad boy up with a hot bowl of soup and consume with a knife and fork.

Open-Faced Mushroom Brie Sandwich

Simple, satisfying and ready to eat in fifteen minutes flat, this sandwich is the perfect treat after a long draining day. Let’s face it; you’ve clocked way too many hours in the kitchen this weekend. After the excitement of Thanksgiving the Warm Open-Face Mushroom Brie Sandwich is just what the doctor ordered.

Warm Open-Face Mushroom and Brie Sandwich: Serves 2

2 slices of Multi grain Bread

4 tbsp olive oil, divided

2 cups cremini mushrooms, sliced

3 cloves garlic, minced

Salt and pepper to taste

4 tbsp fresh basil, chiffonade

6 slices brie cheese

2 handfuls of arugula

Directions:

Turn your oven to broil.

Brush 2 tbsp of olive oil on both sides of the bread and broil until golden brown flipping halfway through.

Heat 2 tbsp of oil in a large skillet over medium high heat.

Add mushrooms and garlic and sauté until browned and fragrant.

Remove bread from the oven and immediately place brie on top.

Split the mushrooms amongst the two slices of bread.

Sprinkle with basil.

Top with arugula.

Serve with a piping hot bowl of your favorite soup.