Breakfast, Lunch & Dinner…and then some

In the kitchen at Di's House

Pizza-palooza

on March 2, 2014

When in a slump, it made it easier to just have the same thing (pizza!) for dinner the last four nights.

Night One was pizza with lentil meatballs, mushrooms, onions, and garlic.  It turned out overdone on top because I tried it in the Galloping Gourmet convection oven, thinking 500 degrees would be good for pizza.  The top got cooked before the crust was baked through.  It wasn’t burnt, though.

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Night Two was the same, except baked in a regular oven.  The crust was the best, this way.

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Night Three was onions, garlic and sundried tomatoes.  I added some queso quesadilla to the mozzarella.  Yum.

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Night Four finished off the run with salsa verde for the sauce, queso quesadilla, mozzarella and pepper jack for the cheese, onions and diced Morningstar Farms black bean burger.  I topped it off with avocado and crema after it was done.  I tried cutting out a sort of “snowflake” with parchment paper, to set the crust on, hoping it would be crisper in the convection oven, but it didn’t help much.

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I need to find a small piece of unglazed tile next time I go to Lowe’s, for a makeshift pizza stone.

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