Toasted pita bread has a unique light, crunchy texture that is positively addictive. If you don't believe me, consider the number of pita chips on grocery store shelves. This morning I woke up with a craving for breakfast pizza, but no dough. Fortunately I had pita and a blend of shredded cheddar, mozzarella and smoked gouda cheese. I slipped the pita on the pizza pan for my toaster oven, added a layer of shredded cheese, and topped everything with an egg. Seven minutes later the cheese was melted, the whites set, and the pita was crispy and delicious. The yolk was runny enough to break and spread over the top and the smoked gouda made the entire thing taste oddly like an Egg McMuffin, only better. The next time Amaya Alex needs an impromptu pizza I'll know exactly what to do.
June 9, 2005