PIZZA #7

I often make pizza from a flour tortilla.  A great vehicle for toppings without a lot of crust, and the crust gets nice and crisp.  For my pizza bento I cut circles from a tortilla with a 2 inch biscuit cutter - practically no waste.  It's really important not to put too much sauce on them.   Topped with Newman's marinara, green pepper, onion, pepperoni and bacon from Dakin Farms, Cabot monterey jack and sharp cheddar cheeses.  Baked at 405 for 10 minutes, so it's also a very fast pizza, great for preparing a bento box in the morning.

I made popcorn and gave it a pizza flavor with butter, black pepper, Cabot dry cheese powder, oregano, and a little bit of garlic powder.  Black pepper and the cheese powder are my standard popcorn topping, so this was just a little punched up.  The pea salad is thawed petite peas with the leftover onion and green pepper from the pizzas, a little red bell pepper and celery, and a garlic dill herb mix.  Ranch dressing would have been good too, but not necessary.  The grapefruit should be a nice foil to the cheese.

This bento:  Tortilla pizza with Newman's marinara, onion, green pepper, pepperoni, bacon, monterey jack and cheddar; flavored popcorn, pea salad, grapefruit sections.

Local foods: pepperoni and bacon from Dakin Farms, Cabot monterey jack, cheddar, and dry cheddar cheeses, Haliday's garlic dill herb mix, onion from my garden.