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Pandemic Pizza: Part 37

Submitted by Bethany on Mon, 09/27/2021 - 11:02

I was born and raised in the Midwest by Southern born & raised parents. My Mom was a great cook and we ate well. But we did not have any ethnic diversity in our meals.

I was out of college before I ever had Chinese food. A new coworker had been raised in Taiwan. She invited the team over for an elaborate Chinese dinner and even taught us how to use chopsticks. I have loved Chinese food ever since. Our old neighbors own a Chinese restaurant and we like to support them, so other than an occasional stir-fry, I usually don’t make it at home. But Matthew and I gave it a try on…

Thursday Doughday: We made baked Crab Rangoon and Chicken Fried Rice.

It was good, but not as good as the Lin’s.

We ventured to the Mediterranean on…

Friday (Fruit) Pieday: Lamb, Pine Nuts & Pomegranates Pizza…my pan crust brushed with olive oil, then topped with Feta, Parmesan, Ground Lamb (mixed with red onion, sun dried tomatoes, tomato paste, pine nuts & some spices), mozzarella and garnished with a drizzle of pomegranate molasses, pomegranate ariels and garden-fresh mint.

(In case you’ve lost count, this is the 20th pizza with a different kind of fruit on it other than tomatoes & pineapple. I have 15 more to go.)

On Sunday we ventured to the Deep South into Cajun country…

Sunday’s Creation: Gumbo Pizza…my pan crust topped with a Cajun pizza sauce, Monterrey Jack Cheese, Parmesan, the Holy Trinity of Cajun cooking (equal parts onion, celery, bell pepper-from the garden), garlic, okra-from the garden, andouille sausage, chicken, shrimp, mozzarella and garnished with green onions and a drizzle of hot sauce.

Next week we will celebrate my hubby’s birthday with a special pizza. We will also celebrate the beginning of fall with some apple creations.

~Peggy Palmer-Johnson