After a hot day touring gardens in Greenwood, SC, with a group of garden blogging friends, we were offered some much appreciated refreshments. Pizza Popcorn was my favorite. Served with refreshing pineapple mint lemonade, it made for a fun treat at the end of the day. When I got back home, I decided to try to make it myself. I added a couple of embellishments (parmesan and tomato powder), but it’s good with only the herbs, too. A big thank you to the garden/herb clubs of Greenwood for the hospitality—and the inspiration!
¼ rounded cup popcorn kernels, popped
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon paprika
⅛–¼ teaspoon cayenne pepper, to taste
½ teaspoon garlic salt
2 tablespoons parmesan cheese
1 teaspoon (or more, to taste) tomato skin powder,* optional
2–4 tablespoons melted butter, to taste, also optional
Grind all spices and parmesan cheese in a blender or spice grinder. Add tomato skin powder. (What, you don’t have tomato skin powder lying around? It is entirely optional, but if you want, you can make some! See below.) If you’re using butter, mix it into the freshly popped corn. Sprinkle with spice mixture and toss.
Yields approximately 2 quarts.
*Gayla Trail of the You Grow Girl blog posted a genius use of tomato peels a while back — talk about using every little thing! — and it suddenly occurred to me that tomato skin powder would be a perfect addition to Pizza Popcorn. I am not inundated with tomatoes just now, so I used a vegetable peeler to thinly peel just the large one I was going to eat for lunch. The peels dried thoroughly in about half an hour at 250°F. Yield was about a teaspoon of powder.