My best friend Shell comes over for lunch once in a while.  She is a teacher at a local school and I have written about her in the past.  She is a wonderful person and I could not ask for a better friend. She has picked me up on a sunny day when I was on crutches and very antsy and drove me around to feel that sunshine on my face. Next to my family, she is the best hugger in the world!

Today I thought I would make her lunch instead of running out to grab a “sang-a-wich” or pizza….pizza?  I think I can do that, let’s see what is in the fridge.

Ingredients:

Pizza Dough (usually a pound); Fresh not frozen if possible

Homemade sauce: pesto or tomato

Sun dried tomatoes in oil

Mt. Olive Banana Peppers (my favorite brand)

Sliced mushrooms

Left over Broccoli (from kids that hate to eat it for dinner)

Mozzarella cheese, I prefer Cappiello’s brand but don’t skimp, part skim is the lowest fat content tolerated by any good Italian.

Goat cheese, sparingly

Grated Romano Cheese, to top it off

Instructions:

Pre-heat the oven to 425 degrees. Spread olive oil in your pizza pan and distribute with a paper towel to cover it all.

Place the dough on the tin and use your hands to spread it.  You can oil the dough, or your hands to make it easier. If you are “sh-keeved out” by this method, I give you dispensation to use a rolling pin.

Ok now put it all together.  Build your pizza. Cook at 425 for 12-15 minutes depending on the thickness of the pizza and your oven cooking time.

I am pleased to report that Shell loved the pizza and she welcomed me into the “50 Club”.  You know what?  It’s  a great place to be.