Rosemary Garlic Pita Chips

This recipe can be as easy or as complicated as you like depending on how much time you have to prepare these.  By this I mean you can whip them up in a flash using store bought pita pockets (white or wheat) or take the long route (like I did) and make them from pita pockets you have made from scratch.

They are better than store bought pita chips because you can control your seasoning level and you know what it is them.

Rosemary Garlic Pita Chips

6-8 Pita Pockets (sliced into desired size)

Generous drizzle of Olive Oil (or preferred oil)

2 Sprigs Fresh Rosemary (stems removed)

2-4 Cloves Fresh Garlic (crushed)

Salt and Pepper To Taste

In a large bowl drizzle pita pieces with oil and sprinkle with garlic and spices.  Toss to ensure mixture is well coated.  I like to use my hands to do this as it is the best kitchen tool I have.  Distribute pita into one even layer on a cookie sheet (use parchment paper for easy clean up) and bake for 15-20 minutes or until golden brown and crisp all throughout.  Serve warm or allow to cool and store in airtight container for up to 5 days.  Pairs well with hummus and red wine.

Chef note:  If you want to be adventurous and have the time try making your own pita pockets using the following recipe:

http://chefindisguise.com/2012/10/03/pita-bread-recipe-how-to-make-pita-pockets/

To keep the recipe vegan, for my purposes, I substituted the honey with raw blue agave syrup and used powdered soy milk in place of the powdered milk.  I also use this recipe to make English Muffins.  It is so versatile.  Enjoy!!

Chumbutt Pizza Topper

I didn't need to put an entire 1/3 cup of canola oil in my pizza toppings.  But I did.  I didn't need to consume nearly an entire pizza in one sitting.  But I did.  I didn't know this mornings' batch of roasted vegetables was going to be one of the best things I ever ate.  But it was.  Follow this recipe next time you are craving a truly decadent vegan pizza.  I guarantee you won't miss the cheese.  Did I really just say that?!  Me?  Miss Hardcore Cheese-Lover who in my former life would have put at least a pound of cheese on this bad boy.  Yep.  I did.  Consider me converted.

This recipe is only for the vegetable pizza topper.  The other components of the dish, crust, pesto and red sauce were all homemade and things I like to keep on hand at all times.  I crave Italian food.  Constantly.  I have made some notes to indicate the other components of the dish so use your imagination when making your own.  In all honesty, I'm pretty sure you could put this pizza topper on a piece of cardboard and it would probably still be tasty.  It's that good.  Give it a go.  Share your adventures with me.

Chumbutt Pizza Topper

1 Eggplant (peeled and cubed)

1 Red Bell Pepper (roughly chopped)

1/2 Bunch Green Onions (roughly diced)
1/2 Bunch of Kale (finely chopped, use food processor or use pure kale pulp from juicing)
2 Cloves Garlic (minced)
1/3 Cup Canola Oil or Olive Oil
1/4 Cup Aged Balsamic Vinegar
Salt and Pepper to taste

Thin Crust (made my own but any crust will do)
Pesto (made my own in my food processor with basil, garlic, cashews and lemon)
Red Sauce (made my own with tomato paste base, red wine, herbs and spices)
Red Pepper Flakes (garnish)
Curly Parsley (garnish)

This is the easiest pizza topper ever.  All you need is a casserole dish, the above ingredients and an hour of time.  Add all ingredients to casserole dish and toss to combine.  Roast at 400 F degrees for about 45 minutes, tossing every 15 minutes to ensure even browning.  Allow toppings to cool slightly and scoop them up with your favorite crust and sauce.  Or just grab a fork and start eating straight from the dish.  Delish!

Chef note:  the pizza dough pictured here is made using Chef Mario Batali's wonderful recipe that can be found here:

http://www.foodnetwork.com/recipes/mario-batali/pizza-dough-recipe/index.html

Chumbutt Pizza Deconstructed

Close up of the Chumbutt Pizza Topper - "Ah"-Mazing

Chumbutt Pizza Topper - before being roasted, so colorful, so flavorful, so luscious...

Chumbutt Pizza Toppings - after being roasted, you can see they shrunk considerably and browned beautifully