Today it was the lowest tide it will be all year, so we went on down to the area of Alki Beach near Mee-Kwa-Moos Park (which is one of the most awesome places in Seattle to view the sunset)  to have a peek at skittering baby crabs, spurting clam holes and tickle some anemones in the tide pools.  It was an absolutely beautiful day for a little beach exploration, but it left me not only hungry but also pretty worn out and not wanting to go all crazy preparing an elaborate dinner.

While it’s nice to be able to make everything from scratch, there are just times when that is not a possibility.  This recipe is PERFECT for those times.   It also has the added benefit that you know every ingredient that is going onto your pizza and you don’t have to tip the delivery guy.  Store bought crusts do fine in a pinch, but if you are so inclined you can make your own pizza crust dough and use it.  Just be sure to pre-bake them for this recipe, as the fresh mozzarella has a tendency to make the center soggy with a crust that is not pre-baked.

And so with a quick peek through my pantry  I found a couple pre-baked pizza shells and I was struck with inspiration!  I had some nice juicy heirloom tomatoes, fresh Arugula we picked up at the market along with some fresh Mozzarella and a couple left over slices of cooked Hempler’s Bacon so a BLT Pizza seemed to be the next logical step.  Here you go… 15 minutes to nommy nom deliciousness!

15 Minute BLT Pizza

• 2 – small sized Pre-Baked Pizza Crusts or 1 large
• 1/2 Cup Pizza Sauce (see below)
• 2 ovalini sized balls of Fresh Mozzerella (sliced very thin)
• 1 Tomato, sliced thin
• 2 slices of Bacon, cooked & roughly chopped
• 2 Cups Fresh Arugula
• 1/8 Cup Parmesan Cheese, shaved
• Salt & Pepper to Taste
• Olive Oil, to drizzle

Preheat the oven to 425° F.  If you are doing two small pizzas at once layer them side by side to make sure that you evenly distribute the ingredients between them, if you are doing one big one just layer it all on as follow:  Crust, Sauce, Cheese Slices, Tomato Slices and Bacon Crumbles

Bake in the oven for 10-13 minutes, just until the cheese it starting to bubble and brown at the edges.  Remove from the oven and top it with the Arugula, Parmesan Shavings, Salt and Pepper.  Drizzle your favorite Olive Oil on top as the finishing touch.

Now sit back and enjoy your evening!

This is a great recipe to have the kids help you make!

Quick Pizza Sauce

• 1 small can of Tomato Paste
• 2 Tablespoons Olive Oil
• 1/2 Teaspoon Sugar
• 1 Teaspoon dried Oregano
• 1 Teaspoon Water
• 1/4 Teaspoon Salt
• 1/4 Teaspoon Pepper

Mix together and use. This will keep up to a week tightly covered and stored in the refrigerator.

Full disclosure: I have received no compensation from Hempler for this article. I like several different brands of bacon, Hempler’s happens to be what I had on hand and I like to give props to local products that I enjoy.
Images by Kelly Cline ©2010 All Rights Reserved

I am in “Hurry-Mode” today, so this post is going to be quick and to the point as I have to scoot out of here in just a few minutes… but not before I steal a moment share this recipe with you.  Although it’s fast, it has a lovely complex layer of smoky flavors.  The smoke hits you first, then the sweet of the tomatoes, then the richness of the chicken and beans and it finishes with a nice little kick of heat from the chili flake.  Quick, healthy, cheap, delicious comfort food folks!

I had to make a quick hot dish today and well it sort of slipped my mind.  So I started looking in the fridge and around the pantry to see what i had just laying around that I could throw together in less than 30 minutes.  Now before you scoff at me for using canned beans and tomato sauce… this is a QUICK meal here and well sometimes a shortcut here and there isn’t all bad.  (Besides it’s not like I’m throwing aerosol cheese in a can into the recipe… I’m looking at you Sandra Lee) This is something you can throw together on the stovetop, finish up getting things done and have it ready to serve in half an hour.  It’s gunna taste like something that has been stewing and melding all day long.  Perfect for those days when you are just too busy to be bothered.  This recipe was birthed from grab some of this and some of that and do it as fast as I can.

Smoky Chicken Chili

• 1 cup Onion, diced
• 1/2 cup Red Pepper, diced
• 1/2 cup Roasted Piquillo Peppers, chopped (can sub roasted peppers)
• 2 cups Grape tomatoes (or Cherry tomatoes cut in half)
• 1 cup  Smoked Chicken, diced (can sub smoked Turkey)
• 1 15.5 oz. can of Black Beans, low sodium
• 1 15.5 oz. can of Tomato Sauce
• 3 tablespoons Olive Oil
• 1 Teaspoon Crushed Garlic
• 1/2 Teaspoon Sea Salt
• 1/2 Teaspoon Smoked Paprika
• 1/4 Teaspoon Black Pepper
• 1/8 Teaspoon Red Chili Flake (add more if you want it spicy)

Get your large skillet or Dutch Oven type pan out, set the heat to Medium High on the stove top.  Put the Olive Oil, Garlic and Onions into the pan and quickly sweat the aromatics.  Add in all the rest of the ingredients, give it a good stir and let it simmer on Medium heat making sure to stir it every now and again.  You could certainly turn it to low for a longer simmer if you are not in a hurry.  Add some fresh parsley for garnish, if you like.

That’s it.  Crazy fast & easy!  It’s also good cheap eats!
Enjoy!