Wednesday, April 4, 2012

Recipe: Lotus Root Pizza

I have a plethora of chametez in my refrigerator — phyllo dough, ramyeon noodles and the standard package of "skinny bread" — that's taking a cruise through my alimentary canal before Passover.

What do I do with a package of pita bread if I'm not pining for pita pockets filled with falafel?

A photo posted on Twitter by JLandKev, aka Busan Kevin, of a small personal-sized pizza smeared with tomato sauce, topped with sliced lotus root and sprinkled with mozzarella cheese inspired me. I saved this recipe idea "for such a time as this." I would make a pre-Passover version for myself.

Lotus root doesn't taste like much, but it's a decent source of vitamins B and C and is high in fiber.

Lotus Root Pizza

6 pita pockets, left whole
18 tablespoons pizza or spaghetti sauce (3 tablespoons per pita)
6 slices lotus root
3/4 cup mozzarella cheese

Directions

  1. Preheat oven to 425 degrees F.
  2. Spread the pitas lightly with tomato sauce, pressing them to flatten while spreading.
  3. Top with mozzarella and lotus root slices.
  4. Spread the pitas on a large baking sheet. (Depending on large your pitas are, you may need two baking sheets.) Bake in the preheated oven eight minutes, or until the pitas have reached desired crispness.
  5. Serve whole, or cut into slices.

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