simple arugula salad with nectarines + pine nuts

Simple Arugula Salad with Nectarines + Pine nuts

I remember the exact moment like it was yesterday.

My body was firmly positioned in the middle of a driveway watching my friends play basketball. I was about 10-years old. I was wearing Keds. And I’m pretty sure my long brown hair was securely fastened in a side ponytail complete with a bright neon scrunchie (you’ve got to love the eighties).

While everyone was dribbling around trying to toss the ball into the net, I just stood there.

Eating a peach.

It wasn’t just any old peach. This fuzzy, thin-skinned beauty stopped me dead in my tracks. The flavor was beyond sweet, and bite after bite the golden, syrupy nectar just dripped down my arms!

I remember thinking to myself, “Is this thing for real?”

What I don’t remember however, was why on Earth I was standing in the middle of a high-impact sports game eating fruit.

But the memory of this peachy euphoria would set the bar for every future peach to come, even after two decades later.

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whole wheat tortilla pizzas with arugula + prosciutto

whole wheat tortilla pizzas with arugula + prosciutto | The Clever Carrot

Today’s story is about my cats.

And how annoying they are.

While preparing the ingredients for this pizza, 3 of them formed an elite pride slowly stalking my every move.

They wanted scraps.

I tried to ignore them (as you do) but with cat-like fury, they unleashed a master plan; the alpha male swiped my cell phone onto the floor creating a diversion, while his girlfriend scurried off with the loot!

She hijacked my prosciutto, ok?!

The third cat was monitoring close by ready to pounce.

I let them feast.

Because you just don’t mess with felines & pork products…

whole wheat tortilla pizzas with arugula + prosciutto | The Clever Carrot

Once the drama had settled, I got back to making one of my favorite light bites.

We like nibbling on these tortilla pizzas with drinks before dinner or as a quick snack.

My 2 year old could probably make this himself- just take a little tomato sauce, spread it on some whole wheat tortillas, and top with cheese. Bake in a hot oven until it’s all crisp and bubbling. I love pizza with arugula, so I add a handful of greens dressed in good quality olive oil and lemon.

And of course, there’s the prosciutto.

One slice per pizza is all you need for a delicious, salty flavor.

This would be good with fresh mozzarella as well…

whole wheat tortilla pizzas with arugula + prosciutto | The Clever Carrotwhole wheat tortilla pizzas with arugula + prosciutto | The Clever Carrot

The elusive madame editor wanted me to mention and I quote, ‘how not to burn the s*** out of this tortilla pizza’ (apparently, she’s blackened quite a few back in her day).

My answer is to bake them at 425 F so that the edges and cheese all bubble and brown at the same time. Rotate the pans halfway through cooking.

Sound good?

Tips:

  • The next time you make a batch of tomato sauce (or have some leftover from dinner), freeze some in snack-size Ziploc bags. This way you can pull out a small amount without having to defrost a large quantity.

whole wheat tortilla pizzas with arugula + prosciutto | The Clever Carrottomato sauce | The Clever Carrot

whole wheat tortilla pizzas with arugula + prosciutto
 
Prep time
Cook time
Total time
 
When I crave something light and quick, this is my go-to solution. It's very simple to prepare and you'll have delicious, crispy pizza faster than you can oder take-out. It's much healthier for you too.
Author:
Serves: 4
Ingredients
  • 4x 8-inch whole wheat tortillas
  • 8 tbsp. prepared tomato sauce
  • 2 c. mozzarella cheese, grated by hand
  • 4 slices of prosciutto
  • 1 handful of arugula leaves
  • ½ tsp. fresh lemon juice
  • 2 tsp. olive oil, divided
Kitchen Notes:
I prefer to use block mozzarella cheese and grate it myself. Although the pre-shredded variety is more convenient, it contains anti-caking agents which changes the overall texture. I find that it doesn't melt as nicely. If you freeze the cheese for about 15 minutes, it will be much easier to grate.
Substitutions:
Any store-bought or homemade tomato sauce can be used. I'm partial to Trader Joe's Three Cheese Tomato Sauce.
The next time you make a batch of tomato sauce (or have some leftover from dinner), freeze some in snack-size Ziploc bags. This way you can pull out a small amount without having to defrost a large quantity.
Instructions
  1. Preheat your oven to 425 F. Grab 2 rimmed baking sheets and place them into the oven to heat up.
  2. Add 1 teaspoon of olive oil to a small bowl. Lightly brush both sides of the tortillas- use a folded paper towel if you don't have a brush. This makes them nice and crispy when baked.
  3. Spread 2 tablespoons of tomato sauce onto each tortilla, leaving a ½- inch border around the edge for your 'crust'. Use the back of a spoon to help guide you.
  4. Top each base with ½ cup of mozzarella cheese.
  5. Bake for about 5-7 minutes or until the pizza is crisp and the cheese is melted. Rotate your pans and swap racks halfway through cooking for even browning.
  6. In a small bowl add the arugula, lemon juice and olive oil. Toss with your hands to coat.
  7. Remove the pizzas from the oven.
  8. Tear up the prosciutto slices and add to each pizza.
  9. Top with arugula salad.
  10. Serve warm.