Lunchboxes need to be quick, healthy AND tasty, and something that will stay tasty 4 hours after you fill them up. Even though I am an early morning person, a number of chores miraculously line up for my mornings, no matter how well I try to organise them.
I am on most days left with no more than 15 minutes allotted to prep-cook and pack the son’s lunch
While making things from scratch is a done deal for most part, some cheats help in keeping things fun while being easy on parents. These mini pitas I picked up from Foodworld were just that.
Cut them through the center and they make a nice pocket to fill up with whatever you fancy. The Splitz tomato paste is another such ingredient that leads to umpteen cheat meals – instant rasam, pasta sauce and in this case, a faux pizza sauce.
Keeping a couple of veggies handy, that kids will never say no to, such as red bell pepper is another winner in my book.
Also, I find the humble tava such a quick alternative to, preheating the oven, and while they do need a little monitoring on the tava, you can clean up on the side, so it’s not entirely a time killer
Pita Pocket Pizza Sandwich
Makes 4 pieces
{lunchbox / sandwich recipes}
Quick lunchbox recipe: Pita pocket pizza sandwich
Ingredients
- 2 tbsps tomato paste
- 1 tbsp extra virgin olive oil
- 5 to 6 basil leaves of fresh , finely chopped
- 2 pinches basil Or dried , crushed . (fat pinches)
- black pepper . Ground
- Pinch salt .
- 3 tbsps red bell pepper onion bell pepper zucchini diced or a mix of , , .
- or 2 strips cheese pizza , cut into grated tbsps
- 2 tsps ghee butter or to cook
Instructions
- Slice the pitas horizontally through the center to separate into two layers, but not through and through, so that they are still attached at one end.
- In a small bowl, with a small spoon, mix the tomato paste, extra virgin olive oil, finely minced fresh basil, black pepper and salt, until well combined.
- In a pan, heat a few drops of olive oil and sautxe9 the bell pepper for 1-2 minutes until just a little soft.
- Gently spread the prepared tomato sauce inside both the cut open pita breads.
- Divide the cheese strips between the two pockets, and divide the sautxe9ed bell pepper on the top of the cheese equally.
- Close the pockets by pressing down gently.
- Heat a non stick pan or heavy bottomed pan. Spread a thin layer of ghee or butter.
- Place the stuffed pitas on the hot pan and on medium heat let it turn golden brown on one side. Flip them around and let the other side turn a nice golden. By this time the cheese melts and holds on to the vegetables.
- Slice into two semi-circles each-wrap tightly in cling wrap or foil and pack in a hot casserole lunch box so that the sandwiches are still warm at lunchtime.
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