When you are in the weeds, sometimes you need something that is fast and relatively healthy, while still has the cheese comfort you need. My dog recently had surgery so I am monitoring him 24/7, which means my meals need to be fast to make and easy to eat, while also hopefully not a health catastrophe. Enter the pitzas!
1/2 pound broccoli, cut into florets
1 medium red onion, sliced
1 garlic cloves, minced
3/4 ounce piece piece Parmesan
2 ounces shredded fontina
4 Mediterranean pitas
1 cup milk
olive oil, salt, pepper, flour
On a rimmed baking sheet, toss broccoli and onions with 2 tablespoons oil, garlic, and a generous pinch each of salt and pepper. Broil on top oven rack until veggies are tender and lightly charred, about 5 minutes. Remove from oven and transfer to a plate; cover to keep warm. Reserve baking sheet.
Meanwhile, heat 1 tablespoon oil in a small saucepan over medium heat. Whisk in 1 tablespoon flour , and cook until toasted, about 1 minute. Add 1 cup milk, whisking to blend; bring to a simmer. Reduce heat to medium and cook, whisking, until thickened.
Off heat, whisk in fontina and a generous pinch each of salt and pepper until cheese is melted.
Brush pitas generously with oil, then transfer to reserved baking sheet. Broil on top oven rack until golden-brown on both sides. Spread most of the sauce over pitas, then top with all of the veggies . Drizzle remaining sauce over veggies and sprinkle Parmesan over top.
Return baking sheet with pitzas to top oven rack and broil until cheese is melted and slightly golden.
Lightly drizzle broccoli and onion pitzas with oil, then cut into wedges and serve. Enjoy!