Everyone has a favourite aunty/uncle in life. Obviously they were the fun adults in our childhood. If they were as strict as our parents, they won’t be reigned as our favourite right? My favourite aunt, let’s call her Aunty S, is an avid baker. You know how sometimes adults try to force feed children with certain food like vegetables and oats , Aunty S is different. She is like the Mrs Santa Claus but with bake goods.
I have been told that the key’s to one’s heart is through the capturing one’s appetite. And this is in the context of ensuring a harmonious relationship between men and wives. That said, I do secretly think that this applies to any kind of relationship let it be marriage, friendship and family ties. Aunty S is a prime example. Not only she loves to bake, she is good at it and coupled with her jovial manner, there’s no doubt she is very well-liked wherever she is – both at home and work.
She used to visit my family a lot and on each visit she’d shower us with her homemade cookies, pies and pizzas. If she’s preoccupied with her work thus, shortened her free time to bake, she’d come with a jar of homemade pizza sauce with mixed vegetables (comprised of carrots, peas and corn kernels), and made pizza toasts for us as snacks. I remember I had the pleasure of spreading the sauce on toasts and arranged the processed cheese (cut in strips) in 3X3 grid, like the board of tic tac toe.
Last week, I had 2 slices of canned pineapple leftover from dinner (I was making prawn laksa and pineapple was my garnish) and was reluctant to throw them away. Hence, I decided to put them to good use by making these pizza toasts in memory of Aunty S.
Pineapple & Peas Pizza Toasts
(a fuss free cooking recipe)
Makes 6 slices of toasts
- 6 bread slices (any kind from white, whole meal to grains)
- A cup of frozen peas
- 2 slices of canned pineapple
- 1/4 onion
- 2 tbsps tomato paste
- 1 tsp oregano, or any Italian herbs you have
- 2 tbsps ketchup
- 1 cup shredded cheese (cheddar, mozzarella, parmesan), whatever you have really
- paprika (optional)
- Preheat oven to 200 degrees celsius / 392 degrees fahrenheit. Line a tray with baking paper.
- Lightly toast the bread slices. To give you an idea how I “lightly” toast the bread, from scale 1 to 9 (according to my toaster), I toasted the bread on number 2. Then, rest them on the tray.
- In medium sized bowl, pour boiling water over frozen peas and let them sit until fully thawed. Drained and set aside.
- Roughly slice the pineapple and onion into pieces.
- Combine onion, tomato paste, oregano and ketchup with the peas (in the same bowl). If you find the mixture a little too dry, add more ketchup. As there’s already salt in the tomato paste and ketchup, I skipped the salt for this recipe.
- Divide the mixture equally into 6 portions on to the bread (picture below) and spread evenly.
- Dot the pineapple pieces to fill the “gaps” between the peas.
- Lightly sprinkle shredded cheese, oregano and paprika (optional). Bake in the preheated oven for 15 minutes or until the cheese is melted.
Emily’s note: Please don’t limit yourself with frozen peas and pineapple. This can certainly be your “whatever” or “clean-out-your fridge” recipe. Frozen mixed vegetables, corns or any hard roasted vegetables (to be cut in smaller pieces, of course), roasted poultry and meat. In short, the combination can be endless, so be creative with it! As long as the final touch is sprinkles of cheese and dried herbs, you are guaranteed with a satisfying snack, supper or light brunch, whatever you want to call it.