6 am tomato sauce

6 AM Tomato Sauce| theclevercarrot.com

I’ve always been an early riser.

When the birds are up I’m up, and there’s nothing more satisfying than basking in a full 60 minutes to myself before the rest of the house rolls out of bed and asks me for breakfast… and socks.

Morning’s are when I get to create!

In fact, I learned something interesting about myself; if I don’t allow myself some ‘playtime’ in the morning regardless of how much work I have to do, or where I need to be, I’m totally cranky for the rest of the day until I get it out of my system. I’m like a pressure cooker.

It could be as simple as writing a few pages in my notebook (I do this every morning, religiously), making a batch of sourdough, or even lighting a darn candle while stirring my oatmeal.

It’s still dark at 6 AM, you know.

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preserving the family table: rigatoni with sausage sauce

preserving the family table: rigatoni with sausage sauce | theclevercarrot.com

I was watching this awful reality show the other night.

And I couldn’t pry myself away.

You see, beyond the glitz and glamor there was an important message: family tradition.

A dramatic scene unfolded in this gaudy, gold accented dining room where the quintessential Italian grandfather sat perched at the head of the table. He was speaking to his family about preserving family traditions. With arms flailing and emotions flying, I got his message loud and clear: it is up to us young people to preserve the family table. He went on and on about how everyone is too busy to cook in today’s generation, and this is how family recipes get lost in the sauce (literally).

My mind drifted to our family recipes… and then this dish….

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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.