PIZZA PIZZA

We had a nice day on Sunday, hiking at the Latta Plantation Nature Preserve and Equestrian Center.  Because the Panthers were playing at home, no one except for a few horsepeople were out on the trails.  The trails meander through woods and by the river, and other than having to look down while walking most of the time, it’s a lovely place to explore.  They offer places to kayak, or to fish for large-mouthed bass, so we will probably go back and fish one day. 

After the hike, we decided to FINALLY make pizza at home.  We hadn’t had the chance to use our pizza stones before, but time was short so we cheated on the crust and purchased a whole wheat crust from Trader Joe’s.  It rolled out very nicely, and Sherry came up, as usual, with some creative toppings.

RECIPE

Whole wheat crust from Trader Joe’s

Tomato sauce on the crust

First Half

12 large shrimp, sautéed in olive oil with chopped garlic, then chopped

½ onion, grilled and cut into 1 inch pieces

Feta cheese, crumbled

Second Half

4 pieces grilled eggplant

Pesto

Shredded Monterey Jack cheese

4 sun-dried tomatoes in oil, chopped

Directions

1. Preheat oven to 400 degrees.
2. Rub a light layer of olive oil over the stone.  Sprinkle with corn meal.
3. Roll out the crust per instructions, to fit the pizza stone.
4. Spread a layer of tomato sauce over the crust.
5. Add the toppings.

Bake 15-20 minutes at 400 degrees.  Serve hot.