Pizza Time

In the middle of the grocery store, on the condiment aisle – in front of the teriyaki sauce, my detailed shopping list was abandoned. The meals I had carefully planned for our family excursion to the lake were thrown over in favor of home-made pizza, which at the time seemed like an easier option. We opted to prepare two pizzas, but once we began selecting ingredients we decided three would be needed. After an hour at the supermarket, my husband, my two grown daughters, my two dogs, and I finally made it to the lake. We unloaded the cars (we came in two vehicles because the dogs don’t like to share the back seat – or the girls don’t like being covered in dog hair, take your pick), opened a bottle of wine and fortified ourselves with cheese and crackers after our long (one hour) drive. When we finally set to work on our pizzas this is what we created:

Pizza #1: tomato sauce, caramelized onions, spinach, red bell pepper, ricotta cheese, mushrooms, garlic, fresh tomato, and mozzarella cheese.

Pizza #2: pesto, artichoke hearts, green olives, black olives, green onion, jalapeno peppers, garlic, and feta cheese.

Pizza #3: refried black beans, chipotle salsa, green chili, jalapeno peppers, green onion, black olives, and four cheese Mexican blend. This pizza was served with avocado and sour cream.

By the time dinner was served we each tried a small slice, wrapped up the leftovers and went to bed. Sometimes it is good to abandon your plans and be spontaneous – I won’t have to cook the rest of the weekend!