I’m super excited about today’s recipe. Because PIZZA!!!
It’s probably one of my most loved foods. I could eat pizza almost every night and not complain. And I’ll take any version you want to throw at me. Deep dish, thin crust, wood-fired, plain or fully loaded. It’s all good.
We have something here in coastal New England that we affectionately call “beach pizza”. I’m sure others have this too. But it’s basically the thinnest crust ever, sauce and cheese. No frills. Served on a paper plate. A bit greasy. And cheap as all get out.
I love it. I crave it. And when I moved back here from the West Coast, it was one of the first things I ate.
This Grilled Balsamic Chicken Salad Pizza with Fresh Strawberry Salsa is WAY fancier than my beloved beach pizza. But it’s pizza nonetheless. And I’m obsessed with it.
The other thing I’m obsessed with lately is store-bought naan (I typically buy the Stonefire Tandoori Naan). I got hooked on this stuff a couple months ago and there has been no turning back. Because it makes life really easy. I warm it up either in my oven or on my grill. And then I go to town with all the toppings.
Today’s version has some marinated grilled chicken breast, mozzarella cheese, mixed salad greens and a sweet and spicy strawberry- jalapeño salsa. It’s everything you need for a complete meal all in one neat little package. And it’s ready in just about 30 minutes. I guarantee you’ll be making this one all Summer long!
Be sure to look for the thin cut chicken breasts in your grocery store. They cook up much quicker, helping to get this meal on the table FAST!
It’s also the first Thursday of the month, which makes today 30 Minute Thursday! Check out the links below to see what some of my blogging friends have cooked up for June. I hope you find some inspiration for your next dinner!
Creamy Sausage and Mushroom Rigatoni by Pumpkin ‘N Spice
Chicken Caesar Pasta Salad by Life Made Sweeter
Blackened Fish Taco Bowls with Corn Salsa by Bake Eat Repeat
One Pot Creamy Vegan Caprese Pasta by She Likes Food
Vegetarian Portobello Mushroom Fajitas by Kristine’s Kitchen
One Pot BBQ Chicken Pasta by The Recipe Rebel
I really like rhubarb. Like really. Like probably way more than is considered normal for a human being to like a vegetable (<— yes, that’s true!).
As a kid, I would pick those tart, fibrous stalks straight from the warm soil and dip them into brown paper lunch bags filled with sugar. Instant gratification: farm style.
These days, my rhubarb preparation has gotten a little bit more sophisticated. I’m baking it into pies, mixing it into cocktails and freezing it into popsicles. You name it. I’ve probably tried it. Rhubarb knows no boundaries for me.
Unless of course, we’re talking about savory rhubarb applications. Because there, I’m a total novice. Well, until now.
The idea of a savory rhubarb recipe hadn’t even really crossed my mind until about a month ago. I’ve had a few rhubarb chutneys in the past (and maybe even made one myself at some point), but they were still much more on the sweet side of the equation. A full-fledged savory rhubarb recipe had escaped me. That is, of course, until I spotted this rhubarb and radish salad on Bon Appétit. I immediately started experimenting with a slightly modified version of that recipe. And it’s been on constant rotation in my kitchen ever since.
This rhubarb-radish slaw is a wonderful side dish that celebrates Spring produce. I find it pairs particularly well with flavorful meats, like ribs or brisket. But I also love it as a topping for sandwiches, tacos and these vegan tostadas which I’m sharing here today.
These Chickpea and Avocado Pita Tostadas with Rhubarb-Radish Slaw are such a breeze to prepare. Seriously. 20 minutes is all you need to make these perfect little pitas. Try them some night when you’re in need of a low fuss vegetarian dinner. Or make them for Cinco de Mayo tomorrow! Which is like the best food holiday ever because it involves all of my favorite foods and beverages (hello tequila!).
Because these tostadas are so quick and easy, I’m sharing them as part of our monthly 30 Minute Thursday series. Just scroll down below to find links to other creative (and fast!) dinner recipes. As you might except, there are a couple of other Mexican-themed dishes in this months installment. I hope you find some inspiration for Cinco de Mayo. Or for any night when you need food in a hurry!
Recipe adapted from my Roasted Delicata Squash Pita Tostadas with Black Beans and Guacamole
Easy Black Bean Soup by Pumpkin ‘n Spice
Grilled Portobello Mushroom Asparagus Fajitas by Flavor the Moments
10 Minute BBQ Ham Sandwiches by The Recipe Rebel
One Pot Sausage and Asparagus Pesto Pasta by Bake.Eat.Repeat.
30 Minute Chicken Marsala by My Kitchen Craze
One Pot Teriyaki Beef Zoodles by Life Made Sweeter
One Pot Black Bean Enchilada Pasta by Savory Nothings