My internet is out right now, and I’ll give you three guesses as to the person that’s been on the phone enduring Customer Service Purgatory for a day and a half. *This gal.* So let’s talk about food, yeah? My favorite subject, next to puppies and the Amerindian wars. But not just any food…strawberry lemon breakfast pizza.
The idea for this came from something similar I saw on Pinterest, but I can’t remember what it was. Also, I’m not in the mood to look it up, so there’s that. Says the woman that might have screeched I DON’T KNOW THE ACCOUNT NUMBER OFF THE TOP OF MY HEAD at the third customer service rep I spoke to yesterday. I am not pleasant.
Here’s the deal. Take a whole-wheat pita. Spread some ricotta cheese on it, then a (gigantic, if you’re like me and live for sour things) spoonful of lemon curd.
Top it with strawberries, and you’re done. That’s it. Filling, tasty. Lemony.
Any berries can be used, or you can use jam instead of lemon curd if you’re some kind of heathen. I like sourness, as it reminds me of my soul.
Side note – I did some math the other day, and while strawberries are in season, I go through approximately 20 pounds a summer.
I eat them all. By myself.
No regrets. Except for the stray strawberry seeds that get lodged in my teeth every so often.
This is one of those stupidly easy things to make, so I won’t bother typing up a recipe here at the bottom. (When my husband was in the military, he was on KP duty for awhile, and they legitimately have a recipe for making a peanut butter and jelly.)
See you later!