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
 
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Cook time
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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.

banana bread with greek yogurt frosting

banana bread with greek yogurt frosting | The Clever Carrot

There’s nothing like reaching for the remote only to find a cold, half-eaten banana smashed in between the couch cushions. OK?

This is my life. I have boys. They squirrel things. Any normal person would’ve been like (#$!@*%!!!) and for a brief moment, I went there. But at the same time I thought ‘Hmm, I haven’t made banana bread in a while…’

Welcome to my brain.

banana bread with greek yogurt frosting | The Clever Carrot

This banana bread is loosely based on my pumpkin granola version. I have a penchant for baking things in a 9×5 loaf pan and I’m always looking for ways to use it. Whether it’s this recipe or any another, all banana breads require the same thing; overripe bananas. Overripe= good flavor. There’s no way around it. You’ll get a delicious end product full of banana-y goodness. This one is particularly moist and fluffy.

banana bread with greek yogurt frosting | The Clever Carrot

As for the frosting, the Greek yogurt was not planned. It was one of those, I’m out of cream cheese quick throw in something else no one will notice kind of thing. There’s not a lot in there but it’s really good.

You could always make muffins too…

banana bread with greek yogurt frosting | The Clever Carrotbanana bread with greek yogurt frosting | The Clever Carrot

Whenever I like a recipe, I usually make it a million times. I go through these mini obsessions if you will. As I write this, I’m staring at a mountain of 9×5 loaves that need to go into the freezer. Who’s squirreling now?

*Have too many overripe bananas? Freeze them! Simply peel away the skin and wrap separately in plastic wrap. Freeze until ready to use. Make sure to thaw before using in this recipe. Frozen bananas are great for smoothies too.

banana bread with greek yogurt frosting
 
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Author:
Serves: 1 loaf
Ingredients
Dry
  • ¾ c. all purpose flour
  • ¾ c. whole wheat flour*
  • ½ tsp. salt
  • ½ tsp. baking soda
  • 1 tsp. baking powder
  • ½ tsp. cinnamon
Wet
  • 1⅓ c. mashed, overripe banana (2-3 bananas)
  • ¾ c. sugar
  • 2 eggs
  • 1½ tsp. vanilla
  • ⅓ c. oil
Frosting
  • 1 c. cream cheese, softened (regular or low fat)
  • ½ c. greek yogurt (I used Fage 2 %)
  • ½ c. powdered sugar
* If you do not have whole wheat flour, substitute with ¾ c. of all purpose flour.
Instructions
  1. Preheat your oven to 350 F. Lightly grease a 9x5 loaf pan and line with parchment paper (so that it sticks). Set aside.
  2. In a large bowl, whisk together all of the dry ingredients so that they are evenly incorporated.
  3. In another bowl, mash the bananas with a fork or potato masher until it looks like puree. You could also do this with an electric mixer.
  4. Add the sugar, eggs, and vanilla and mix well to combine. Slowly stream in the oil.
  5. Combine the dry and wet ingredients and stir gently until all of the liquid is absorbed. Do not over mix (the bread will be tough). Add the batter to the prepared loaf pan.
  6. Bake in the center of the oven for about 50-60 minutes. The bread is done when a toothpick comes out clean when inserted.
  7. Transfer to a cooling rack. Cool completely before frosting.
  8. To make the frosting, beat together the cream cheese and greek yogurt until smooth. Sift in the powdered sugar to avoid any lumps. Mix well to combine. Taste the frosting and add additional powdered sugar if you like it sweet.
Notes
* This recipe will also make about 12 muffins. Bake for 15-20 minutes or until a toothpick comes out clean when inserted.

whole wheat pasta salad with feta + pea shoots

whole wheat pasta salad with feta + pea shoots | The Clever Carrot

Welcome back Spring! We really missed you.

Today was the nicest day we’ve had in a long time. The weather was warm and the sun was shining. I fantasized about trading spots with Nala (my incredibly fat cat) who was basking away in the sun like a diva. Not a worry in the world…

Instead, I spent my morning chasing around 2 little boys who have not played outside since November. It was a beautiful thing. Even better, the lovely weather stayed with us through Easter weekend.

The Clever Carroteaster eggs | The Clever Carrot

When we came inside, we made pasta and peas for lunch. That’s Dillon’s favorite. I fed the boys, and then turned the rest into a make-shift pasta salad. Have you ever tried pea shoots before? I had them once in a pasta salad and I’ll never forget it. They add this unexpected crunch making everything taste light and refreshing, kind of like Spring.

Now, I’m no stranger to this dish. I usually make it when we have BBQ’s because it’s a great crowd pleaser and you can make it in advance (only add the pea shoots right before serving!) It’s one of those salads that get better as it sits. Oh, it’s great with handfuls of parmesan cheese too. I forgot to add some this time around!

pea shoots | The Clever Carrotwhole wheat pasta salad with feta + pea shoots | The Clever Carrot

As I sit here writing this, I’m sure that Spring and all of its glory will be blasted by another foot of snow. Mother Nature likes to play tricks on us. But for now, I’m enjoying the change of pace, new seasonal ingredients, and taking the time to soak it all in (you go girl, Nala!)

* Gluten-free? Try substituting with corn or quinoa pasta for a delicious nutty flavor.

whole wheat pasta salad with feta + pea shoots
 
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Author:
Serves: 4
Ingredients
  • 1 lb. whole wheat pasta
  • 1 garlic clove, grated
  • 1 pint grape tomatoes
  • 1 c. peas, fresh or frozen
  • 2 handfuls of pea shoots, trimmed
  • ¾ c. crumbled feta
  • parmesan cheese, to taste (optional)
  • 1 lemon
  • olive oil
  • salt & pepper
Instructions
  1. Bring a large pot of water to a boil and season with salt. Add the pasta and cook according to the package instructions. About 2 minutes before it's ready, add the peas. Drain the pasta and spread out evenly onto to a baking sheet. Drizzle with a little olive oil (so that it does not stick) and cool to room temperature.
  2. In a large saute pan, warm 1 tbsp. of olive oil over medium-low heat. Add the grape tomatoes (whole). Using a microplane, grate in the garlic. Saute until the tomatoes are slightly blistered and begin to release their juice.
  3. For the pea shoots, trim the stems about ½" and discard. Set the rest aside.
  4. In a large bowl, add the cooled pasta, peas, tomatoes (including any pan juices) pea shoots, and feta. Add the juice of ½ a lemon and drizzle with extra olive oil to coat. Add parmesan cheese (if using) and toss gently to combine. Season with salt, pepper, and more lemon juice if necessary.
  5. Serve at room temperature.