Thursday, October 8, 2009

Kitchen-sink pizza

Ever heard the phrase "Everything but the kitchen sink"? Well, that's what went onto my pizza tonight. And MAN was it ever good! I started with a Bob's Red Mill gluten-free crust mix (which is delicious on its own, by the way, and mentioned in Clean Eating Magazine as a good alternative to the real thing) and wanted to use up the pepperoni (nitrate-free) and goat cheese in my fridge. The idea just ballooned from there. Somewhere in the middle of the process, we invited a friend over and she brought even more goodies, plus the fixings for a salad. By the time the (heavy) pan went into the oven, this is what we had created:

1 pan cheese bread, made with extra crust mix, Greek vinaigrette, Parmesan and Cheddar
1 platter bresaola appetizer with arugula, lemon, and olive oil
Salad with Romaine, carrots, red cabbage, tomato, green onion, sweet onion
Pizza with marinara sauce, pepperoni, baby bella mushrooms, maitake mushrooms, two kinds of goat cheese, feta, sundried tomatoes, marinated artichoke hearts, Parmesan, and a smattering of shredded Cheddar.

What a delicious and filling way to clean out the fridge. :)

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