Now, I’ve gotta be honest: I’ve been looking forward to
dinner all the day long. I knew I was
making pizzadillas,
you see, and they are just so good and so tasty that my mind kept going back to
them throughout the workday – in meetings, at my desk, even when eating
lunch. I know, I have problems. That’s OK.
Diff’rent strokes and all that.
So after my volunteer shift at the shelter, and after I’d
gone by LeeLee’s office to pick him up, and after we’d gotten home, changed
clothes (well, I did – my volunteer clothes always come back smelling like hot
dogs and dog-dogs), and fed the cat, it was time to get to work. This is when pizzadillas really shine – they take
no time to put together and don’t even dirty up any pots and pans!
I brought out two baking sheets and laid two flour tortillas
side by side on each one. To each
tortilla I added several spoonfuls of pizza sauce, spreading it around evenly;
a generous portion of sliced white button mushrooms; seven or eight slices of
Yves pepperoni; and a heaping handful of Trader Joe’s vegan mozzarella. Once my pizzadillas were dressed, I laid
another tortilla on top of them, sprayed the tops with cooking spray, and
cooked them in the oven for 15 minutes at 350 degrees.
As they baked, I tossed a simple salad of romaine lettuce,
cherry tomatoes, black olives, and a little extra vegan cheese. Then I sat and petted the cat for a few
minutes as the pizzadillas continued their time in the oven!
Once they were done cooking, I let them sit for a couple of
minutes to firm up and then ran my pizza cutter in the middle of each one crosswise
and lengthwise, making four quarters out of each pizzadilla. We each took four pieces, filled the rest of
our plates with salad, and dined happily!
And now we’ve got three more pizzadillas waiting in the
fridge for lunches. LeeLee may have to
arm-wrestle me for these!
:)
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