Wow, I can’t believe it has been over a month since I last posted. Life has felt like a whirlwind this past month. Starting a new job, adjusting to my role, and finding a way to take care of my patients while also finding time to care for myself and those that I love, including my wonderful dog son Benji and my fiance.
Thus, for Thanksgiving this year, I had to tackle some smaller and more time-friendly dishes. Although it would have been lovely to post a lavish Thanksgiving spread, I had to be realistic. As luck would have it, I caught a cold yesterday, right as I was entering into 4 days of time off from work and Thanksgiving festivities. But, as I’ve learned from the patients that I care for, we have to roll with life’s punches. Many things in life are out of our control and many situations are not easily changed just because we will them to change. So, in sitting with acceptance of everything- the fact that I have not yet gained mastery of my new work role, the fact that I came down with a cold at the most inconvenient of times, the fact that my lower and upper back have now decided to act up-I had to recognize that I will not be able to pour my heart out into elaborate and traditional Thanksgiving dishes that would razzle dazzle.
Instead, I’ve prepared something that I had to cook in my real life out of a desperate attempt to provide delicious food to my loved ones without casting me over the edge of exhaustion and overwork. I hope that this pita pizza will also help you out when you find yourself reeling from the multitude of responsibilities that have fallen upon your lap and dinner/lunch still needs to be made. This recipe is all about “making it work” and doing just enough to get by. It is a compromise because life is all about making little sacrifices here and there to make room for other things that are important in our lives. Although cooking and sharing cooking tips is a really important part of my life, it has had to take a backseat for the past month and half due to my other roles and responsibilities. But, the most important thing is that I want to keep posting. I want to continue expressing myself and sharing in this way, so I’ve found a way to get back to it. Just in a smaller capacity than I had originally planned. That is how I create balance in my life and I have to accept that some things will not be as perfect as I wish them to be.
Cooking Time: 30 minutes
4 pita pockets
1 can tomato sauce
1 tsp olive oil
2 Italian hot sausages
1/4 cup onion, sliced
1 sprig green onion, chopped
1 cup whole milk mozzarella cheese
1/4 cup whole milk ricotta cheese
Heat skillet on medium high and place in sausage. Cook until browned, breaking up sausage into little pieces. Remove when cooked. In the same pan, add in sliced onion. Cook on medium-low heat until caramelized and golden brown. Stir occasionally for even cooking.
Preheat oven to 425 degrees Fahrenheit
Assemble pizza: spread sauce onto pita and place cooked sausage, caramelized onion, and green onion. Top with generous layer of mozzarella cheese and evenly drop dollops of ricotta cheese on top.
Bake in oven for 10-15 minutes or until golden brown. Depending your oven, the underside may become brown first. To brown the top, simply turn on your broiler for about 30 seconds – 1 minute and watch carefully until the top has browned. Otherwise, the pizza will burn.
Enjoy and Happy Thanksgiving everyone!