Friday, April 6, 2012
Homemade pizza was always a treat in our house; sure most weekends we got a pizza or two for our family, but the times when Mom would make her homemade pizza, well they are some of the best dinner memories I have. Now that Mom and Dad really watch what they eat and take care of themselves, they treat themselves to pizza a whole lot less. Not like John and I’s Friday night pizza nights that are practically a religion unto themselves at our house.
Last week, Target had dishes on sale and Mom was all about buying herself some beautiful new pieces. Of course, everyone thought the same thing and they were sold out everywhere. We finally went to another store to find them (where they conveniently matched competitor prices). Well right next to her dishes (I bet this was NOT a coincidence) was this gorgeous cast-iron pizza pan. I had to have it. I would have bought it, too, but the price stopped me.
The price of it might have stopped me but pizza inspirations always stay with me! When Mom had some leftovers on Saturday night, her and I threw together this delicious pizza. I think I’ve said this before, but it is worth repeating: there is no such thing as a bad pizza. You get cheese, crust, a sauce (or not) and you’ve got yourself an amazing dinner. It just so happened that a lot of the ingredients we had were very seasonal and made a delicious dish. Customize it with your family’s favorites. Try going meatless! I am the biggest fan of meatball and John loves his pepperoni but there’s something about such a fresh vegetable pizza that you don’t even miss the meat. Plus, loading up each slice with veggies makes it so filling! Cut the pie smaller and you have yourself a nice springtime appetizer!
Gorgonzola and Veggie Pizza
Serves: 3 (12-inch pizza)
1 Mom's Pizza Dough
2/3 cup Gorgonzola cheese
1 tomato, diced
1 zucchini, sliced
1 red onion, diced
2 cloves garlic, minced
1 tablespoon oregano
Preheat the oven to 400 degrees F. Roll out the pizza dough. Top with half of the cheese; and the tomato. Top with onion and garlic. Then layer zucchini slices. Sprinkle remaining cheese and oregano over the pie. Bake for 12-15 minutes, until crust is nicely browned. Serve hot.
Enjoy your springtime weekend!
Until the next time my oven is on...
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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