Friday, May 8, 2009

“Kiddie” Pizza with Strawberry and Mozzarella Salad

About a month ago I was featured as a “Durham Cook” in Raleigh's newspaper, The News & Observer. I got a kick seeing the title my article was given and it made me realize it'd been a long time since I'd gotten back to my “roots”…aka Chef Boyardee. The gourmet-ed up version was quite good, and so fun to reminisce; but my taste buds have matured and I’ll be sticking with my homemade whole wheat pizza dough for the most part in the future.

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The Pizza

  • 1 Chef Boyardee Pizza Kit
  • 4 slices fresh mozzarella, halved
  • 10 Italian green olives, sliced
  • sprinkling of Penzey’s pizza seasoning

Prepare and bake according to package directions.

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Strawberry and Mozzarella Salad

  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 heart romaine lettuce, torn or cut into bite-sized pieces (3 cups lightly packed)
  • 1 8-ounce container of strawberries, hulled and sliced
  • 3 ounces part-skim mozzarella cheese, diced (about 3/4 cup)
  • 1/4 cup fresh basil leaves, cut into ribbons

In a small bowl whisk together the oil, vinegar salt and pepper. Place the lettuce in a large bowl and toss with half the dressing. Place the lettuce onto 4 salad plates.

Toss the strawberries with the remaining dressing and place 1/4 of the berries on top of each mound of lettuce. Top each with cheese and sprinkle with the basil.

Recipe courtesy of Ellie Krieger

I paired the pizza and strawberry salad with a refreshing rose from Wine Authorities. Also, enjoyed with the aroma of fresh roses, grown and given to us by great our neighbors.

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Spring CSA - Week 4

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  1. 2 bags of lettuce mix
  2. 1 bag of baby spinach
  3. 1 bunch of swiss chard
  4. 1 bunch of spring onions
  5. 2 lbs of 100% whole wheat flour

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1 comment:

Leah @ Simply Fabulous said...

Great CSA!

Have a good weekend :)