Caprese Pizza

I could eat pizza all day, everyday. It verges on sickness. But delicious sickness is the best kind. 

This pizza is simplicity at its best—a thin crust with a mellow red sauce, mozzarella, prosciutto, roasted tomatoes and fresh basil. It all comes together so wonderfully that I can’t imagine anything else would or could ever taste so good.  

Again, I stuck to the Smitten Kitchen’s pizza dough recipe. I’m sure I’ll eventually try others—but why fix something that isn’t broken? It’s easy and fast. And I always have the ingredients around to whip up a batch.

So, try it out. You will not be sorry. 

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Caprese Pizza with Prosciutto
This pizza is simplicity at its best—a thin crust with a mellow red sauce, mozzarella, prosciutto, roasted tomatoes and fresh basil.
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Ingredients
  1. Fresh pizza dough (I used Smitten Kitchen's recipe)
  2. 1/2 cup marinara
  3. 2 cups grated mozzarella cheese
  4. 1/2 cup rosted cherry tomatoes
  5. 1-2 slices proscuitto
  6. Handful of fresh basil leaves
Instructions
  1. Roll out your pizza dough and add the marinara, followed by the cheese then the prosciutto and tomatoes. Bake at 400 for about 13-15 minutes. Once out of the oven, top with basil leaves.
Notes
  1. For an extra thin crust, I make 1 1/2 of Smitten Kitchens pizza dough recipe and divide it among two pizzas.
Adapted from Smitten Kitchen
Adapted from Smitten Kitchen
Maysquared.com http://www.maysquared.com/blog/
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Pineapple Salsa

August 25, 2014

pineapple salsa

I know what you must be thinking. Two back-to-back salsas—what is this craziness? And I must admit, most of me is thinking the exact same thing. I’m really not a salsa kind of girl. My refined tastes typically lead me straight to the ketchup. It’s just my instinctual fancy demeanor.

But, friends, this is no ordinary salsa. If you’ll recall from our earlier exploits with Tomato and Avocado Salsa, fresh tomatoes and cilantro kill my desire to eat and/or make salsa. This, however, is no ordinary salsa. It’s my kind of salsa. What does that mean? Well, simply put, there are no tomatoes or cilantro. 

You may now be thinking, but is it really salsa then? Today, we’ll say yes. After all, I’m running the show around here and I want to believe that I can like and enjoy salsa. 

It’s now a definitive yes. This is salsa. And you will like it.

The mixture is really quite simple. It’s just pineapple, cucumber, green onion, jalapeño, parsley and lime juice. Together, it’s a great combination of sweet and spicy with the added essential freshness cucumbers. It feels like summer in every bite. 

This salsa topped our homemade fish tacos. It was a nice change up to a typical tomato-based dressing. I really like a little sweetness in just about everything, especially if there is any spiciness, and this salsa delivers on all fronts.  

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Pineapple Salsa
A simple salsa that is a great combination of sweet and spicy with the added essential freshness cucumbers. The perfect option if you don't like tomatoes or want to try a new salsa.
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Ingredients
  1. I cup chopped fresh pineapple
  2. 1/2 cup chopped seeded and peeled cucumber
  3. 1/4 cup chooped green onions
  4. 1/4 cup chopped fresh parsley
  5. 2 tablespoons minced jalapeno pepper
  6. 1 tablespoon fresh lime juice
  7. 1 teaspoon olive oil
  8. 1/8 teaspoon salt
Instructions
  1. Combine the above ingredients in a small bowl. Cover and chill for at least 1 hour.
Adapted from Cooking Light
Adapted from Cooking Light
Maysquared.com http://www.maysquared.com/blog/
 

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Tomato and Avocado Salsa

August 24, 2014

Tomato Avocada Salsa

In all fairness, I have to start this post off with a confession. I didn’t eat any of this tomato and avocado salsa. Reasons being, I don’t like the texture of fresh tomatoes and cilantro makes my mouth dry up like a desert. 

It feels slightly like cheating to post a recipe of something I didn’t eat and, really, wouldn’t eat. But it was consumed in my presence—and I’ll take that as a win and justification.

My sister and I made this salsa to go with fish tacos. Everyone loved them. Aaron liked the addition of avocado to the salsa because it turned it into a cross between salsa and guacamole. It was also incredibly fresh. After all, we picked most of the tomatoes from my sister’s garden. 

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Tomato and Avocado Salsa
A fresh and easy salsa that pairs perfectly with fish tacos. The addition of avocado turns it into a cross between salsa and guacamole.
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Ingredients
  1. 1 cup chopped seeded tomato
  2. 1/2 cup seeded yellow or orange tomato
  3. 1/2 cup avocado, cut into chunks
  4. 1/4 finely chopped red onion
  5. 1 tablespoon chopped fresh cilantro
  6. 1 tablespoon fresh lime juice
  7. 1/2 teaspoon jalapeno pepper
  8. 1/2 teaspoon olive oil
  9. 1/4 teaspoon salt
Instructions
  1. Combine the above ingredients in a small bowl. Cover and chill for at least 1 hour.
Adapted from Cooking Light
Adapted from Cooking Light
Maysquared.com http://www.maysquared.com/blog/
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