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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This recipe is from Kathleen Cannata Hanna's cookbook, The Good-to-Go Cookbook: Take-Along Food, Quick Suppers, and Satisfying Snacks for On-the-Go Families . The author's goal is to help parents walk the very fine line of nutritiom, economy and readily available ingredients when trying to feed the family. This recipe, published in the Chicago Tribune, is her family's favorite and is very flexible: you can wrap it in foil and put it in the oven, you can cook it on the stove, bring it camping, cook it on the grill, make it in the microwave. Ingredients:
2 precooked prepared pizza crust, 8 inches across |
4 ounces cream cheese |
4 thin slices tomatoes |
4 thin slices green bell peppers |
4 thin slices pastrami |
4 thin slices salami |
2 thin slices red onions |
4 slices provolone cheese |
Directions:
1. Take one of the the pizza crusts and spread it with the cream cheese.
2. Layer with all the remaining ingredients.
3. Top with the other crust; wrap in foil, and set on a baking sheet.
4. Bake 25 minutes at 350 degrees. Cut into wedges.
5. Note: The recipe does not call for it, but for older palates, I would add some oregano, crushed red pepper, perhaps some other things.
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