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.

dinner tonight: mediterranean baked chicken

mediterranean baked chicken | theclevercarrot.com

This is my kind of food!

A simple tray-baked chicken dish packed with Mediterranean flavors.

I like to brown the chicken first and roast it alongside plump cherry tomatoes, red onions, and white beans. It comes out all sticky and caramelized.

I have 2 secrets- the first is to use marinated artichoke hearts and bocconcini (bite-size mozzarella balls). The garlicky/vinegary marinade adds incredible flavor to the dish without having to do a thing. The second trick is to toss in plently of fresh herbs right before serving. Fresh basil and parsley will make your kitchen smell out of this world!

mediterranean baked chicken | theclevercarrot.com

If you can marinate your chicken beforehand, this dish will taste even better. If you’re pressed for time, just skip it. It will still be very good.

Serve this with homemade bread and a nice green salad. Any leftovers are great mixed through with pasta.

*UPDATE-  Since posting this Mediterranean baked chicken, I’ve come up with a couple of variations that you might enjoy:

Tips:

  • Make sure to use a baking dish larger than 9x 13 inches. A large roasting pan is ideal. Overcrowding will cause the ingredients to steam rather than caramelize. Use 2 pans if necessary. 
dinner tonight: mediterranean baked chicken
 
Prep time
Cook time
Total time
 
This dish is one of my most popular recipes on the blog. It's a one-pan meal that showcases both convenience and flavor. We love it in our house too.
Author:
Serves: 4
Ingredients
Marinade
  • 1x 14 oz. jar of marinated artichoke hearts, juice only
  • 2 garlic cloves, thinly sliced
  • 4 sprigs of fresh oregano, leaves stripped
  • 1½ lbs. boneless, skinless chicken thighs
Bake
  • 2 tbsp. olive oil, divided
  • 1 small red onion, thinly sliced
  • 1 pint cherry tomatoes, left whole
  • reserved artichoke hearts
  • 1x 14 oz. can white beans, drained & rinsed
  • ¼ c. roughly chopped Kalamata olives
  • 1x 8 oz. tub marinated bocconcini (mini-mozzarella balls), drained
  • salt
  • freshly ground black pepper
Garnish
  • ¼ c. roughly chopped parsley
  • 2 tbsp. basil leaves, cut into ribbons
Kitchen Notes:
Save extra artichoke juice to drizzle over the finished dish for flavor.
You will need a roasting pan at least 13½ x 11 inches or larger. Otherwise the ingredients will steam instead of caramelize. Use 2 pans if necessary.
Substitutions:
Swap mozzarella for crumbled feta.
Use cannellini or Great Northern beans.
Instructions
  1. Marinade: drain the artichokes hearts reserving the juice. To a large bowl, add 2 tbsp. of artichoke juice, garlic, and oregano leaves.
  2. Cut the chicken into thirds, about 1½- inch strips. Add to the bowl. Cover with plastic wrap, and refrigerate for at least 1 hour, maximum 3 hours.
  3. Bake: preheat your oven to 400 F.
  4. Add 1 tablespoon of olive oil, sliced onions, and tomatoes to a large roasting pan. Season with salt and pepper and toss to combine. Roast on the center rack stirring occasionally, until the onions are soft and the tomatoes begin to burst, about 15-20 minutes.
  5. Meanwhile, prepare the chicken. In a large skillet warm 1 tablespoon of olive oil over moderate heat. Season the chicken with salt and pepper. Brown the meat on both sides, working in batches and transfer to a plate. The chicken will be slightly undercooked.
  6. Pat the artichokes dry with a paper towel. Cut into quarters.
  7. Remove the roasting pan from the oven; the onions should be soft and sticky. If not, bake for an additional 3-5 minutes.
  8. Add the chicken, artichoke hearts, beans, and olives to the pan (not the bocconcini- if you add the cheese too early it will melt all over the place). Roast for about 7-10 minutes until the chicken is cooked through.
  9. To serve, add the cheese and toss gently. The heat from the pan will soften the cheese.
  10. Top with parsley and basil leaves, and drizzle with extra artichoke juice if desired.