Personal Pizzas for Lunch
Over the summer, Funk and I started Operation Bring Lunch for him. Funk is a super healthy eater, and even though he’s loading up on the salad bar in his work cafeteria, the costs add up. Especially when you compare the costs to meals made at home. I’m constantly educating my clients about the calorie and cost savings of bringing your own lunch as opposed to buying it out, so it was time to nail that message home. When I brought up the idea of Funk bringing lunch every day, he was on board, but I knew two things would need to make it work:
1. I’d have to make the lunch.
2. He’d have to want to eat it.
To start Operation Bring Lunch off with a bang, I offered to make him a week of personal pizzas that he could defrost and heat up at work every day. I was sure he’d be excited about pizzas. Little did I know I’d ONLY be making pizza. The boy loves his pizza. In the past two months, he hasn’t wanted anything except the pizzas for lunch. If it aint broke…
So I’ve mastered the art of 10-minute prep personal pizzas, and have to say, I’m getting quite creative with toppings. I’ve received several requests for my pizza lunch tutorial, so here is my method:
Frozen naan bread – it is sturdier than something like a pita pocket, and perfectly sized
Sauce – could be tomato sauce, salsa, or even BBQ sauce! One week, I literally couldn’t get the jar of sauce open, so in a pinch, I used BBQ sauce instead. Funk loved it!
Cheese – I use Trader Joe’s shredded soy cheese
Veggies – always a veggie…sliced mushrooms, cut bell peppers, spinach, broccoli
Protein – I try and top the pizza with some protein, whether it is black beans or smart ground (which is soy that mimics ground beef)
Extras – If I’m feeling fancy, I’ll sprinkle on some wheat germ or flax under the sauce for a nutrient boost, or dash on some fresh or dried herbs
Preheat the oven to 350. I lay out the naan, spread on the sauce, sprinkle with cheese, and top with whatever toppings I have on hand. Usually the toppings are ingredients I’m using in other meals that week so I don’t have to buy or prep extra.
Cook the pizzas in the oven for about 10-12 minutes until the cheese melts and the crust/naan browns. Let cool completely.
Once the pizza has cooled, I wrap them each individually in wax paper and then tin foil. It’s a bit wasteful, but it does the trick. If I could find flat naan-sized containers, I’d use those. Funk brings the pizza to work at the beginning of each week and stashes them in the freezer. Each morning he moves one to defrost in the fridge, and then pops it in the microwave or toaster oven at lunch.
I’m waiting for the day he tells me he’s getting sick of pizza, but I honestly don’t think its coming.