Ya, ya, ya, not important, but to someone who is striving to get lazy in the kitchen, this is for me, therefore a goal completed for the lazy food file. We love Greek salad and today I didn’t bother with a jar, I blended the dressing in the salad bowl, added halved San Villagio Marzano tomatoes, cucumbers, green peppers, kalamata olives, sliced red onions, sliced green peppers, sliced Greek pepperoncini peppers, cubed feta, a sprig of fresh oregano/leaves only, and a sprinkling of dried oregano.
Prepare all of your veggies ahead of time and wash and dry your favorites salad greens then it is just a matter of whisking the dressing in a bowl, toss in all of the vegetables tossing in the dressing several times to coat the veggies, add the lettuce and gently toss…I only made enough dressing for a salad for 2 people, so the dressing is 1 tablespoon lemon juice, 1 tablespoon red wine vinegar, salt and pepper, 1 clove garlic, minced, 6 tablespoons Greek olive oil, fresh oregano leas/about a small sprig worth, and sprinkles of dried oregano. Taste test and add more lemon or olive oil depending on your taste buds. Enjoy with Jacques’ tortilla pizzas…
4-10 inch flour tortillas
Extra-virgin olive oil
1/4 cup freshly grated Parmigiano-Reggiano cheese ( I used the Bel Giosio shaved blend)
4 medium tomatoes (2 pounds) also can use Villagio Marzano tomatoes, halved
Salt and freshly ground pepper
1 pound fresh mozzarella, preferably buffalo, shredded or torn (4 cups)
1 cup finely shredded basil leaves
Brush both sides of one tortilla with olive oil. Place the tortilla on a lightly floured or semolina covered pizza peel, sprinkle with 1 tablespoon of the Parmigiano-Reggiano or cheese blend. Thinly slice 1 tomato; arrange on the tortilla. Season with salt and pepper and top with 1 cup of the mozzarella. Drizzle lightly with olive oil.
Slide the tortilla onto the hot pizza stone and bake for about 8 minutes, until the pizza is crisp on the bottom and the cheese is bubbling. Garnish with 1/4 cup of the shredded basil, cut the pizza into 8 wedges and serve. Repeat with the remaining tortillas, tomatoes, cheeses, and basil.