Tag Archives: tomato

My Favorite Way To Do Deep Dish

I was born in Jersey, and raised on Long Island, with an Italian mom. So, yeah. I like pizza.

But as much as I like a good New York-style foldable slice, covered in thick cheese and loads of garlic and mushrooms, I like this kind even more…

The bakery I used to work in might have deemed this a focaccia, but in my world this is deep dish garden pizza heaven.

This is what we eat during the time of year when the garden is giving us more than we can handle. The ingredients vary a little each time we make it, depending on what is ripe and ready at any given moment. It also boasts the added bonus of being really easy and quick to make, which comes in super handy these days. The convenience of take-out and fast food is SO tempting, so I’m glad I have this favorite to turn to, because most of the other easy options are just plain crap.

On this particular day, the yellow pear tomatoes were abundant, the Brandywines were just reaching perfection, and the basil was beginning to get out of control. We also had some garden garlic that had dried to perfection out in the sun.

So, I picked up some store-bought pizza crust dough (gasp!) and an all-natural rotisserie chicken (the key on weeknights is “easy.”) Even though I have cut way, way back on dairy, a pizza’s gotta have cheese, so I also grabbed exactly 4 little fresh mozzarella balls (the ones that are about the size of a cherry tomato) which was more than adequate.

Rotisserie chickens usually yield enough lean, white meat for 2 pizzas (more if you’re a good picker, which I’m not), which is pretty cost-effective considering the time and energy savings of not having to cook it at home. So I cut what I needed from the chicken and tossed it with the yellow pear tomatoes, halved, and the Brandywine, cut into bite-sized chunks. I drizzled them all with olive oil and a good shake of oregano, sea salt and pepper.

This is the part where my deep dish baking stone from Pampered Chef gets to shine. That thing makes such a nice, perfectly baked pizza (and phenomenal cinnamon rolls!) and it just might be one of my favorite kitchen items.

After pushing the garlic through a press, I rubbed it on the crust, and piled my chicken and veggies on top. Then, I baked it according to the package instructions (the ones on the crust package.) About 5 minutes before it finished, I cut up the mozzarella balls with kitchen scissors, then rolled and sliced the basil, chiffonade-style, and scattered both about the top of the pizza. I like to add them at the very end because they are way too delicate to endure the entire baking time.

A few minutes later, the house was filled with the fragrance of fresh tomato, basil and garlic. Pure heaven.

What I love about this recipe is that it’s not a recipe. It’s just a simple, budget-friendly way to use what we have, enjoy what’s fresh, and give my family a meal that’s easy without sacrificing quality or taste. And when our boy is old enough, he can not only help us eat it, but he can help make it, too, with the vegetables he helped us grow. You just don’t get that sense of satisfaction out of a box. 

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Any suggestions on how I can healthy up this crust? I need an easy option, but haven’t found a good store-bought whole wheat yet.

What would you top this pizza with in your kitchen?

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Filed under Recipes & Food

I Heart Tomatoes

What do you do when there is a luncheon at work, and nobody wants the leftover salsa? Why, you take it, of course. And then you EAT IT!

But when you have no chips, you’ve gotta get crafty….

I’m really digging this Food for Life bread. It has sprouted grains, you know.

Oh yeah, I have some of that Yucatan Avo-hummus in the fridge… Who knew I’d find so many ways to use that stuff? It’s so huggable!

This was such a good snack that I had 2 and it turned into lunch!

Later, I was feeling a bit poached-salmony, and I thought that would be good topped with fresh salsa. Turns out I was right. As usual, I had lots of garden spinach to use up, along with more local strawberries. I threw them together with an orange (see my first attempt at orange supremes below), a little feta, some walnuts and my fork! I was very smiley while eating this… :D

I hope Finn is smiley, too. They say the flavors of your food influence the flavor of your breastmilk, and that a varied diet can influence your child’s palate throughout life. Neat, eh?

Oh, and a little sidenote: Why haven’t I been making my own salad dressing? Duh. This one was lemon olive oil, rice wine vinegar, honey, Dijon mustard and oregano. A few good whisks, and it was better than any store-bought bottle. Hello!?

What’s the use of talking about food if you’re not going to mention the best beverage on the planet

I mean that. Best. Drink. Ever. Period.

I want to work for Sweet Leaf. I wonder if they have a position, like, say…Tea Drinker?

Granny wisdom for today?

Yeah, I don’t know about that. I love shoes and expensive ingredients, and money sure can buy those!

My favorite Sweet Leaf Grannyism to date? Life is a Garden. Dig it.

Wait…where do you think you’re going? My salsa might be gone, but my tomato bender isn’t over quite yet. 

If I could actually be a tomato, this is the one I’d be. Isn’t it pretty? Forget the flowers…I want a bouquet of these!

Today we’re heading out to the annual Blues Fest at the Spyglass Ridge Winery!  This is one event that we really look forward to every year, I just hope it doesn’t rain too much. No wine for mama this time, but I’ll have a blast anyway, because this is the first year that WE are THREE!

Ta ta for now!

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I also like to stuff a baked potato with salsa. What do you do with salsa when you find yourself chip-less?

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Filed under Home & Garden, Parenting & Family, Product & Service Reviews, Recipes & Food, The Everyday