It’s the lovechild of a menage a trois between bruschetta, pizza, and a quesadilla. And it is beautiful.
Last night, I had intended to use the bruschetta topping in our dinner, but it didn’t happen… so all night, the flavors melded together in the fridge. The topping consisted of:
- A little bit of canned tomatoes leftover from something else
- A few fresh Roma tomatoes, seeded and chopped
- Black olives, cut
- Extra Virgin Olive Oil
- Garlic salt
- Balsamic Vinegar
Can you say YUM?
I’ve been trying to eat random things in the fridge, in preparation for Thanksgiving… you know how much room you need to brine a turkey in there, right?
So I had one lonely flour tortilla, and part of a bag of mozzarella/provolone shredded cheese mix.
It all came together so beautifully there are no words to convey the feeling…
The tortilla hopped into my skillet, and cheese sprinkled itself over it, waiting to melt. I turned the heat to medium-low so that the cheese would melt and the tortilla would get crispy and firm, but not burned. Then, spoonfuls of bruschetta topping danced their way across the cheese…
…and in mere moments, I had my Bruschetta Pizza-Dilla. A perfect lunch!