Tuesday, January 08, 2008
Posted by Petra Hildebrandt
The bentos I pack are for a very hungry husband, so they have to be nutritious, not about calorie-counting. If you are like me, you have a pizza night every now and then, preparing homemade pizza (I have to admit, sometimes I use a ciabatta baking mix for the dough). The perfect time to plan ahead for your next lunch box! Prepare a little more dough, have your favorite toppings at hand, and get prepared. My hubby has the opportunity to reheat part of his lunch in a microwave/taoster oven, but cold pizza is a nice treat, too :-) Think pizza crackers... and go wild with the toppings!
Pizza is such a comfort food and satisfying, and it does also go well in a bento - for this Mr. Bento-style lunchbox I chose a glass of the size of the tuna can as a cutter. You can cut off the lid and bottom of a tuna can or whatever fits your bento. Make sure you choose the cutter a tad smaller than the box because the dough will rise inevitably.
The topping is simply tomato paste (of course you can use your basic pizza sauce, but tomato paste gets less soggy), Italian herb blend and your extras of choice - here it is salami and mushrooms and tuna/capers, plus a little mozzarella cheese. You can prebake these miniature pizzas until the cheese just melts, and then freeze them on a tray, pack into bags when frozen. Warm them in a toaster oven right before packing your lunch box, or use yesterdays leftovers.
The menu is rounded out by a fresh zucchini salad with homemade Caesar dressing - prep time, including grating, about 2 minutes, if you make the dressing the day before - and in this case, an apple, a few walnuts, two cookies and some chocolates.
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This Post was written by Petra from FoodFreak