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The Pie Hole: Mamma Mia!

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Although we here at Quiet Lunch feel everyday should be celebrated in honor of our mothers, this Sunday marks the one time of year where you are expected to spoil the woman who gave you the shot in hell. Whether celebrating indoors or outdoors, no mom can resist a great party complete with her children and loved ones, and delicious food. Lifted from the June issue of Glamour Magazine, this recipe comes courtesy of London food writer, Jane Hornby, and it features a healthy (and colorful!) take on the homemade pizza.

For this and the other recipes featured by Hornby, head over to Glamour Magazine online.

Photo Courtesy of Glamour Magazine.


• 3 tbsp. tomato paste.
• 2 tsp. dried oregano.
• 2 tbsp. extra-virgin olive oil, plus more for drizzling Sea salt and freshly ground black pepper.
• 1 large garlic clove.
• 1 medium ciabatta loaf or Italian bread loaf.
• 4 oz. goat cheese.
• 1-3 tomatoes, sliced.
• 10 slices spicy salami.
• ½ cup pitted black olives.
• 2 handfuls arugula or fresh flat-leaf parsley.

On the Clock.↓

Prep/Cook Time: 15min.


Mix tomato paste, all but a pinch of oregano, the olive oil, and some salt and pepper in a small bowl. Crush garlic, and stir into mixture.

Preheat the broiler. Cut bread in half lengthwise, then place on baking sheet, cut side up. Put under broiler until pale golden, about 2 minutes.

Spread the tomato-paste mixture over the bread. Slice or crumble goat cheese, and put on top; add tomatoes, salami, and olives.

Sprinkle with remaining oregano and some black pepper, then drizzle oil on top to meld it all together. Broil pizzas for about 10 minutes.

Top with arugula or parsley. Cut into halves for entrées, thirds for appetizers.

Divy Up.↓

4 – 6 Servings.

About The Quiet Lunch.

The Quiet Lunch.
Quiet Lunch is a grassroot online publication that seeks to promote various aspects of life and culture with a loving, but brute, educational tinge. When we say, “Cerebral Sustenance Daily,” we mean it.

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