Here's another one...
Took a couple of slices of wheat sourdough, brushed the down side with olive oil and got the toaster oven warming to 400F.
Squeeeezing the slices into my tray, I then spread with the sauce made of Sriracha, garlic/onion/italian spice powders and a sprinkle of parmesan. Topped with a bit of shredded Mozz.
Tricky bit: I sliced up the pepperoni, laid out on a paper towel, then microwaved about 25 secs to get rid of the excess fat, and so it'd need less cooking.
Let that set while I prepped some onion, red pepper, baby portobellos, and one of my Evil Burkina Habs.
Now I assembled it all, adding more Mozz and the diced hab.
Cooked until cheese was starting to get puffy, and voila!
I did melt more cheese on top after, but decided to take the pics without so ya could see all the pretty stuff. :-D
From Idea to Chomping Down took about 15 minutes..not too bad for a late-night snack.
Cheers!
-QS
Took a couple of slices of wheat sourdough, brushed the down side with olive oil and got the toaster oven warming to 400F.
Squeeeezing the slices into my tray, I then spread with the sauce made of Sriracha, garlic/onion/italian spice powders and a sprinkle of parmesan. Topped with a bit of shredded Mozz.
Tricky bit: I sliced up the pepperoni, laid out on a paper towel, then microwaved about 25 secs to get rid of the excess fat, and so it'd need less cooking.
Let that set while I prepped some onion, red pepper, baby portobellos, and one of my Evil Burkina Habs.
Now I assembled it all, adding more Mozz and the diced hab.
Cooked until cheese was starting to get puffy, and voila!
I did melt more cheese on top after, but decided to take the pics without so ya could see all the pretty stuff. :-D
From Idea to Chomping Down took about 15 minutes..not too bad for a late-night snack.
Cheers!
-QS