Football season has begun and it’s time to bring out the Game Day food!
We love to make pizza at home and with more vegetarian friends than ever coming to the football gatherings, Sheila tackled a recipe that’s a mostly veggie version. Nobody keeled over when we served it last week, so this one is a keeper.
2 12” pizza crusts (Mama Mary’s has thin crisp crusts)
2/3 cup tomato basil pesto
2 Tablespoons olive oil
2 teaspoons Italian seasoning
6 Roma tomatoes, thinly sliced
2 teaspoons onion powder
2 yellow squash, halved lengthwise and thinly sliced, about 2 cups
2 zucchini, halved lengthwise and thinly sliced, about 2 cups
2 cups Portobello mushrooms, thinly sliced
2 teaspoons garlic powder
4 cups mozzarella cheese, shredded
Blend pesto with olive oil. Split in half and brush evenly over each crust, leaving 1/2” bare at the edge.
Sprinkle 1 cup mozzarella over each crust.
Sprinkle 1 teaspoon Italian seasoning over each crust.
Divide tomatoes in half and arrange evenly on top of the Italian seasoning on each pizza.
Sprinkle 1 teaspoon of onion powder evenly on top of the tomatoes on each pizza.
Arrange 1 cup sliced squash each, evenly on each pizza.
Arrange 1 cup sliced zucchini each, evenly on each pizza.
Arrange 1 cup sliced Portobellos each, evenly on each pizza.
Sprinkle 1 teaspoon of garlic powder evenly on top of the mushrooms on each pizza.
Evenly top each pizza with the rest of the mozzarella.
Cover lowest oven rack with aluminum foil (to catch dripping cheese or veggies).
Bake uncovered at 350 for 10 minutes.
Turn pizza half way in oven and bake for an additional 5-10 minutes, until cheese begins to bubble and/or brown.
The veggies will be crisp tender.
Cut each pizza into 6 pieces and serve while warm.
*Note: Can’t find tomato basil pesto in the grocery store? Look in the produce section for Bella Sun Luci’s Bruschetta with Italian Basil. Sis says it has sun-dried tomatoes in it and works just fine.
It’s summer. It’s hot. It’s time for salads. 🙂
There are many delicious Greek dishes, but a Greek salad can be tossed together easily and in our house, it’s a tasty partner to sandwiches. Make the salad big enough, with a lot of feta cheese on top, and it could be a meal all on its own as the temperature climbs above 90 degrees.
Serve with a frosty beverage and enjoy!
We like chocolate cake and we also like brownies because of the denser consistency. But, if we wanted to have a gluten-free chocolate dessert, neither one of Sheila’s go-to recipes would quite work. Sheila played around with some ingredients for the flavor she wanted, and then we both taste-tested the results.
After we poured the cherry juice over the cherries on top of the chilled torte, the dessert was a lot like a mousse in texture. We ate it with and without the juice, with and without the foam, with and without the ice cream. We taste-tested our way through the entire dessert while the photos were taken. My tummy liked it all.
If you’d like to make the foam shown in the photo below, use the electric mixer and the whisk attachment. Whisk the well-chilled cherry juice until foamy, about two minutes. This only works while the juice is cold, so work quickly. Skim off the foam, about two tablespoons for each slice, and use as a light flavorful topping to the dessert. Or just pour the juice on top of the cherries. The flavor will be the same.
Photos: by Patti Phillips