December 9, 2009 by sandwichcontrol
It was -7°C this morning when I got up. That is like 19°F and 266°K. It sounds so much colder in Celsius. Regardless, it’s friggin’ cold.
So many things are wrapping up this week. I finished and delivered the Secret Doctor’s Book. Classes are over. And all warmth has left the Earth.
So…(sound of chattering teeth)…cold…
Tonight is also the season finale of Top Chef. White Chocolate is scheduled to come over and watch it with us. She has put in a request for me to make pizza for dinner, so it looks like I will be donning the cape and cowl once again to fight culinary injustice. I know exactly which pizza she wants, too. I make a chicken pizza that is to die for. It is also quick and easy. Check it out:
Two store bought crusts (whichever style you prefer)
Two bags of preseasoned/precooked chicken strips (I get the Italian seasoned ones)
One small jar of either Bertolli’s or Paul Newman’s Alfredo (whichever flavor you prefer)
One bag or bundle of fresh baby spinach
One small jar of artichoke hearts
One small jar of sliced salad olives
One small red onion (or two shallots), chopped
One 8 0z. bag of cheese (I usually opt for an Italian five cheese blend)
Here’s the fun part. Building them. It is so simple. It goes:
Crust, Alfredo, spinach, chicken, onions, olives, artichokes, cheese. I usually will sprinkle the top with a little Italian seasoning and garlic powder. Bake on the rack according to the instructions on the crust package. That’s it.
You will usually have to buy more ingredients than you need. Typically a small jar of artichokes or olives is enough for lots of pizzas. You will typically spend about as much for this recipe as you would going to Pizza Hut or somewhere, but you can usually make about six pizzas worth with some of the ingredients. I also like to totally cover the crust with spinach once I have applied the Alfredo.
Try it out and let me know what you think. Experiment with and keep me posted on how it turns out. Anyway, time for work. More soon. ~SC
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