The first week of March I made a roasted red pepper pizza with feta and half kalamata olives. It was one of the top pizza so far. I roasted the peppers myself, and used the same sauce and crust recipes as I always do.. it was even really good cold the next day for lunch.
I know many people are not fans of brussels sprouts, nor am I. However, they have been totally redeemed by my friend Chad. He sautees them with olive oil (the original recipe called for bacon, but they're vegetarian). (I sauteed them with bacon grease I have on reserve in my fridge.) Then adds sriracha hotsauce and some lime juice, and then roasts them in the oven until perfectly cooked. Mine didn't turn out as wonderful as his, but still good nonetheless. I then threw them on a pizza with red sauce. Pretty good, but the next day's leftovers, not so good.
I know I've made just a plain ol' four cheese pizza previously, but I haven't made just a one cheese pizza. (well, actually I have, but it was the fried pizza crust one). So simple, so easy. Needless to say, this one was delicious. Same crust and red sauce recipes.
The last week of March I made a pineapple "chutney" topped pizza. I used some pineapple, yellow onion, and some cherry tomatoes, mixed it all together and threw it on top of some red sauce and topped it off with my salty favorite: feta. Todd was a big fan of this one, he loves pineapple, and especially when it's mixed in with other ingredients. It was really good, though.
So this week I made strombolis, and was in a rush to get to Todd's work with them so we could eat dinner together on his break (how lovely is that?). I was about half way there when I realized I forgot my satchel that contained my CAMERA. So no stromboli pictures.
I made some red sauce, thawed a package of frozen chopped spinach, waited for my pizza dough to rise while squeezing out the spinach. Crumbled some feta. Cut up some kalamata olives and sliced some yellow cherry tomatoes. I formed the dough then layered one half with sauce, spinach, feta, olives, and tomatoes, mozzarella, and then another layer of sauce. Baked at 425 until a nice golden brown.
I've made them before, but these two were a pretty good concoction. Try it!
