Nourishment: Crustless Pizza Experiment
“A recipe? What the hell does that have to do with writing?” you ask, and you’re right. Of course. A recipe has more to do with procrastinating from writing, than writing, but that doesn’t make it any less delicious!!
As you know, I’ve struggled with my weight my entire life. And as I’ve finally started to get it under control, one of the most important things I’ve learned is that for me (maybe not you) controlling/cutting/eliminating as many carbs as possible is the key to getting my eating in line. I love carbs. I love sugar and bread and all things starchy and delicious. But, when I don’t eat them, I feel SO SO SO much better. My body feels better. I sleep better. My workouts are better. And, after about a week of no carbs, I no longer crave them. Now, my “handsome as hell” husband goes full Atkins during the week, and cheats over the weekend – but I can’t do that. I can’t cheat and then hope to lose any weight the following week, and I also can’t do NO carbs at all during the week. I eat fruit, and dairy and oats – but nothing “white” – no sugar, no flour, no potatoes, no rice, etc…
Our go to meals are grilled or baked meat, with veggies on the side, or various types of salads, but sometimes you need something different. So I thought this might be a good place to explore and document some of my culinary adventures.
- – muffin tin
- – 1 package of deli ham (needs to be not the super cheap kind, you need to to have a little body to stand up to the toppings.)
- – pizza sauce (I bought a jar but you really only need a half to one cup)
- – 1 brick of mozzarella (I like to shred my own, but if you want to buy shredded you just need 1 package)
- – toppings: we used canned mushrooms, pepperoni, onion, and pineapple (I accidently bought crushed, but tidbits would work better.)
All of the ingredients are from Aldi, the greatest grocery store ever, if you’re on a budget, or if you’d rather spend your money on something else, like say… books!!!!
What you’re going to do:
- Preheat oven to 350 degrees
- Put 2 slices of deli meat into each muffin cup. I found that sort of folding it in like the corner of wrapping paper helped tuck it in. You don’t just want to mash it cause you’ll tear a hole in your meat. (Insert naughty joke – but remember my Mom reads this.) My package of deli ham had fourteen slices, so I made 7 cups. That was the perfect number for me and the hubs to completely stuff ourselves. If you’re making it for more people, or you’re hungrier, you might want to pick up a second package of meat – you’ll have more than enough of everything else to make a few more.
- Put a tablespoon of pizza sauce in the bottom of each cup, then layer in the toppings. I saved the pepperoni for last and put it in vertically.
- Another tablespoon of sauce. You don’t have to, but I’m saucy.
- Cheese it up. Sprinkle the cheese on top. How much if really up to you. Do it like you’re making pizza. I had enough cheese for probably 10 very cheesy cups from that one block.
- Bake it at 350 for 25-30 minutes. I’d check it after 20 minutes to see how your ham is holding up. You don’t want to burn the edges – although a little crisp is nice.
- Pull ’em out of the oven and let them sit for 5 or so minutes before you use 2 forks to pull them out of the tin.
- Do not be afraid of the puddle. You’ll find that a lot of the excess moisture has puddled beneath the ham cup – this is good, you don’t want it in the cup.
- If you’ve been married for almost 8 years and don’t mind getting pizza juice on your face in front of your spouse, you can eat these with your hands. If you’re daintier/more uptight, you might want a fork, they’re a little messy.
You can use whatever toppings/fillings you want, but be aware of things that will put off a lot of water, the juicier, the messier. Crumbled bacon or sausage would be good. Peppers. Chicken. Artichokes. Parmesan. Sun dried tomatoes. Mmmmm… the possibilities are endless. These cups were super good and will definitely become part of our regular rotation!