It’s been super hot the last here few days, as in 80’s and 90’s! That’s melting temp to those of us who are used to negative temps for half the year. For me, warmer weather causes a reduced appetite and a distinctive change in palette. I now find myself craving veggies and fruits rather than the starches and salts that typically make my mouth water all winter. Luckily, I have a few recipes to satisfy that desire thanks to my previous life in the lower 48’s hotter climates. One of my favorite such recipes is veggie pizza.
I learned how to make this dish from my Aunt Diane who lived in Florida and has now passed on, so it has a bit of sentimental value to it as well. It’s super easy and quick to make which causes me to like it even more. Here’s what you’ll need:
- 1 Boboli Pizza Crust
- Olive Oil
- Fresh Spinach
- Provolone or Muenster cheese slices
- Fresh veggies for toppings
I like the thin crust works best for veggie pizza, but you can use a regular crust if you prefer that. I often consider this a ‘garbage meal’ where I use up whatever I have in the fridge – tomatoes, onions, mushrooms, peppers, etc.
I’ve convinced the hubs to like this dish by adding chopped ham as a topping so the carnivore in him isn’t deprived. And honestly I like ham on my pizzas too, so it’s a bonus for me as well. Notice how ‘my’ half is loaded with yummy toppings, while his is fairly sparse?! LOL Here’s how it all comes together:
- Give pizza crust light coating of olive oil.
- Rip spinach into small pieces, enough to cover crust.
- Top spinach with cheese slices.
- Add whatever toppings you want/have.
- Bake for 10-15 minutes at 350, or until melted.
And that’s it! Just five simple steps to a delicious light summer meal.
Another recent successful recipe pin was this Lemon Blueberry Bread. The first time we tried it we used frozen blue berries which all settled at the bottom. It was still super yummy, but it was a little strange having a massive clump of blue berries at the bottom of each bite.
So the second time we used fresh blue berries and as you can see they stayed throughout the batter during baking making it a better mixture of bread and berries in each bite.
Although the glaze did make a huge mess – possibly because hubby was in a hurry – it truly was the icing on the cake. I highly recommend making it with the glaze for those of you with a sweet tooth, but if you’re trying to be ‘good’ then skip it. Trust me, it will still be a delicious little treat without that little added hit of sugar.
I’ve been eating a slice of this unglazed loaf every morning with yogurt for breakfast and it’s very satisfying. While I’m sure it’s not the lowest calorie option out there, it is homemade which means no preservatives or other additives. I think this recipe will become another staple in our house!
Our cherry tomato plant I mentioned in my last post has now produced it’s first harvest! Albeit meager, it was sweet and juicy!
And it was the perfect compliment to this homemade ranch recipe we recently tried. I found it on Facebook and decided to upload it to Pinterest for later. I’m sure glad I did.
My hubs, the hobbist chef, liked it, so I think this one is a keeper – both the man and the ranch! LOL! We added a bit more dill than it calls for, but that’s just to suit our taste. My one issue is knowing how long to keep the ‘liquid’ batch once it’s made as there is no suggestion on that in the recipe.
We also halved the recipe since we don’t need such a large quantity for just the two of us and still have enough dry mix for at least 3-4 more batches. So it’s highly economical too! Tasty and practical. That’s my kind of recipe!