It’s not so much homemade as it is assembled at home, but pizza is pizza, am I right?
1. Preheat oven to 450 degrees. 2. Unroll pizza dough (this is Wewalka Flatbread)* 2. Lightly spread small spoonfuls of pesto over dough.* 3. Add a few handfuls of mozzarella. 4. Drop spoonfuls of marinara in sections across pizza. 5. Sprinkle parmesan cheese over pizza. 6. Cook as directed. 7. Enjoy washing your one dish: A SPOON!
*You can make your own pizza dough and pesto but the recipe won’t be quick and easy anymore.
How fitting is it that the daily prompt is edible? These egg cups are edible, but more than that they are delectable and versatile. Lately I have been looking for meals that are healthy and easy to prepare in bulk. Egg cups are perfect for that and there is no shortage of recipes out there to try out. After my friend Carly recommended these I perused a few recipes and came up with my own twist.
Delectable Egg Cups:
1/2 Cup Cheddar Cheese
1/2 Container Mushrooms
1 Small Onion
1/2 Bell Pepper
1 Handful Spinach
1 Tsp Paul Prudhomme’s Magic Salt Free Seasoning
Preheat oven to 350. Saute vegetables. Mix in large bowl with cheese and eggs. Spread mix across greased muffin tin. Cook for 25 minutes. You’re done!