Homemade Italian Nachos

Inspired by Johnny Carino's.

Baked wonton wrappers
Italian sausage
Black olives
Chopped tomatoes
Mozzarella cheese
Alfredo sauce

Mozzarella-basil-tomato tart

Fresh Tomato Tart at Ezra Pound Cake
from The Completely Italian Vegetarian Cookbook

Italian fried eggs on garlic bread

Fried Egg with Tomato & Mozzarella from Ginger Rose

I first made a version of this after I saw Giada DeLaurentiis make it on her show. When I saw Ginger's post, I knew it was time to make it again.

I love the combination of eggs and tomato sauce! I often make egg pizzas in the morning or actually...any time of the day. This version served on top of french bread is delicious and savory...definitely a satisfying and easy meal!

Easy onion flatbread

Flatbread with Onion & Rosemary (Lazy Version)
Adapted from a recipe in Vegetarian Bible

There are a lot of flatbread recipes in the Vegetarian Bible, and they all look yummmmmmy. But most of them require you make your own dough. Well I'm too lazy for that.

Here is my version of one of the recipes, made from a can of Pillsbury pizza dough. This is unbelievably good! And ridiculously easy. Definitely making this again soon. Enjoy.

1 can refrigerated pizza dough
1 TB rosemary
2 TB extra virgin olive oil
1 red or yellow onion, finely sliced and separated into rings
1 tsp coarse sea salt

Preheat the oven to 400 degrees. Oil a cookie sheet. Open the canned dough and spread it on the sheet in a rough oval shape. Make holes about 2 inches apart on the surface of the dough with the handle of a wooden spoon. Spread the onion rings over the dough, then drizzle with the olive oil and sprinkle over the salt. Bake the dough about 15-20 minutes (check the directions on the dough packaging). Five minutes before the end of the cooking time, garnish with the rosemary. Transfer to a cooling rack; serve warm.