Pizza Pr0n

I picked the first batch of cherry tomatoes, probably about a pint and a half.  Mrs J looked at the bowl and thought they would go good on a pizza.  She was right.

These are more of those naan loaves we bought at the International grocery.  They are about 8 inches in diameter and make great little individual pies.  I brushed them with garlic infused olive oil, added pieces of sliced provolone, and the sliced tomatoes.  They went into a 400 degree oven for about 10 minutes.  Add the fresh basil after they come out.  Shredded parmesan works well.  I use a microplane grater on a small block of hard cheese.

Tidbits

via20150821_133622 (1600x1060)My brother-in-law and his wife pulled their new RV/camper rig down to Mrs J’s old home town and spotted it in a campground right next to the river.  It’s a pretty fancy rig, nicely appointed.  It’s not Trump level gold plated fancy but it is comfortable.  I took a picture through one of the camper’s windows of a tow heading downriver.  That’s the Mighty Mississippi, from the Illinois side, that’s Missouri over there.  When the river gets high, like it was this spring, this spot is underwater.  Plays hell on the landscaping.DSC_5411 (1600x1060)We see wasps of various types, along with the occasional honeybee at the hummingbird feeders, but this is the first time I’ve seen one of these bald faced hornets.  I leave it be in the hope that it will reciprocate.DSC_0797 (1600x1060)Mmm… burritos!  These are beef and bean, with cheddar and pico de gallo, rolled up and grilled in a little oil.  Zap them in the microwave for a minute before you brown them – saves time and assures that the cheese melts.DSC_0685 (1600x1060)Buffalo wings!  I usually make more but I had some vacuum sealed and frozen and there weren’t as many as came in the fresh package – I divided that in two and froze them separately to cut down on leftovers.  Most of the time I bread the wings before frying them but these went straight into the hot oil after drying them with paper towels.DSC02784 (1600x1200)Kittehs!  The black cat is Frank, he came in feral and was a wild thing at first but he’s been slowly coming around.  He’s been at St Francis for about three years and gets along well with other cats.  Mrs J says he won’t let her pet him but the lady they call The Cat Whisperer is able to.  The dilute calico is Daisy, a five month old kitteh that is chipped and vaccinated and is ready for adoption.DSC_5406 (1600x1060)Bea expresses an interest in the catnip Mrs J has growing in a pot.  I was fully expecting her to climb right in but she held off.DSC_0817 (1600x1060)My basil is still doing well, I’ve been clipping the blooms off as they appear, that seems to keep it vigorous.  I guess I need to think about what to do with all those delicious leaves.  I suppose I could dry a lot of them and process them to use in recipes.  I’m not a big fan of pesto but I may make up a batch or two and freeze it in an ice cube tray like all the other folks on Google advise.

Roasted Tomato Sauce

DSC_0666 (1600x1060)I look forward to making this dish every year when the little tomatoes come in strong.  We have grape tomatoes this year instead of the cherry variety but they are much the same thing.  I saw this recipe where the tomatoes were roasted in the oven before they were mixed with the usual herbs and garlic and went with that method today.  I think it worked very well.

Pizza Pr0n – Margherita

DSC_0658 (1600x1060)I let my bread machine do the dough for this one while we were making a quick store run.  I knew I wanted a thin crust so I made a half recipe from here.  They were out of the mozzarella pearls I wanted so I made do with slices.  The tomatoes are a grape variety that I halved and cored with a spoon to leave just the shell.  I’m a big fan of what they would term “meat lover’s pizza” – several different meat toppings and mushrooms and olives and onions and on and on, but these minimalist types are really very good.DSC_0655 (1600x1060)I usually add the fresh basil after these come out of the oven so that it doesn’t turn black and crispy but I’ve seen them made that way, pretty sure there isn’t a rule about it.

Pizza Pr0n – Pizza Margherita

DSC_6392 [1600x1200]This is the classic pizza with just a tweak to the usual recipe – I added sliced mushrooms to the mozzarella, tomatoes, and fresh basil.  The toppings sit atop a crust brushed with garlic infused olive oil, the basil is added after the pie comes out of the oven.  I always sprinkle red pepper flakes and Parmesan on my pizzas and this one is no different.  It also got the pink salt and fresh black pepper treatment.  We classy, yo.