Week 18: Brown Bag Lunch – Homemade Lunchables Pizza

This week’s Brown Bag Lunch challenge dangled the opportunity to poke at my nostalgia buttons and I took a swing at my very own set of homemade Lunchables pizza. Overall, this was a very smart decision.

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To begin, mini crust discs are made to fit the lunching tupperware I use on the daily for packing snacks for work. Puffing up in oven may be an issue, which can be remedied by a few stabs from a fork beforehand or a bit of pressure from above afterwards.

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Next the tomato sauce is made by gently cooking garlic in olive oil and then dousing crushed San Marzano tomatoes into the pot for a quick simmer. Fresh basil and dried oregano make up the whole of the spices used.

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Raw ingredients may vary based on personal preference but fresh tomatoes and pepperoni are great toppings of choice.

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A quick mix of cheddar and mozzarella made for a wonderfully complex assortment of cheese aromatics. For further instruction on preparing a two cheese blend, this brief video guide can provide the necessary guidance for mastery.

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Staging is key in creating a bag meal experience. For the majority of my packed food needs, I turn to a set of Rubbermaid kits I found at Costco once long ago. They just happen to fit the REI lunchbag I bought just as long ago.

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Being the responsible worldly thinker that I am, I chose to feature my handy-dandy reusable lunchbox as my “brown bag” for this project. Stocked with plastic utensils and an icepack, all this lunch needs is a nice view and a cool breeze.

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The build is simple. A microwave or toaster oven can zap this mini pizza into a blissful dance through a flavor meadow, but the extra effort can be easily overlooked when hungry.

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If wine is an option, rosé or lambrusco can make a daytime meal sing. If a lunch is forgotten until the later hours, a Louis Latour red burgundy can transform a Lunchables adventure into an epic midnight snack.

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favorites of lately: may 2015

in-n-out dip
5. repurposed in-n-out milkshakes: fries here have no real mojo until dipped into the ultimate have-it-all shake, the neapolitan.
saiko sushi
4. saiko sushi: building off the Coronado OG success, the new North Park location is throwing down some baller moves with high quality fish and a no-nonsense sake list.
negroni trials
3. negroni trials: things are getting heated as Jason switches the variable from sweet vermouth to gin. results due in this summer.
lunch dates
2. lunch dates: the hunt for the right wedding venue requires immediate reflection and sustenance. happily, the search has resulted in a series of indulgences at some of san diego’s prime lunch locales.
sharing with jack
1. sharing with my nephew: as this little munchkin readies his palette for the great big world of food, he inhales small bites from all plates brought to the table. keeping up with his quickdraw snatching abilities requires a thorough scattering of goodies while he lacks the ability to eat with efficiency.
BONUS:
wine of the month
wine favorite: Gosset – Grande Réserve, Brut Champagne NV. creamy and indulgent with apple and caramel aromas to emphasizes the richness of the style. to be paired with anything from butter noodles to caviar.
urbn pizza of the month
pizza favorite: URBN pepperoni, arugula & roasted garlic pie: eating pizza in the company of strangers requires the discipline of a Pai-Mei pupil so as to not eat into other people’s portions. i think i reached a new level of serenity during polite conversation over this pie.
kill bill 2