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Peggy's Pizza: Part 2 of 2023

Submitted by Bethany on Sat, 01/14/2023 - 04:04

I will admit I procrastinated on getting this blog written. Looking back I’m not sure where the time went. We were getting Matthew ready to go for three days of Special Olympics Winter Games in Dubuque, Iowa.

Due to the pandemic, he had not competed in three years. So, we had to do some shopping at REI (a store carrying gear, apparel & footwear for a wide range of outdoor & fitness activities) for some new pants for snowshoeing and a new warm hat.

This also was an overlap week as he started practice for Special Olympics Basketball.

We finally wandered into the kitchen on Wednesday after a friend posted on Facebook that it was National Spaghetti Day. I keep a well-stocked pantry and freezer, so we were able to throw some spaghetti sauce in the crockpot last minute.

Wednesday in the Kitchen with Matthew: It’s National Spaghetti Day…so Spaghetti with meat sauce, salad and garlic bread is for dinner.

I have been asked how I have learned about so many different pizza styles and variations. Well, Google is my best friend when it comes to research. And of course, with cookies, a lot of related things pop up. (And I swear my iPhone reads my mind, Lol.)

So this next pizza came up somewhere along the way and has been on my list to make for awhile. I can honestly say I have never had hard boiled eggs on a pizza before, but it was really good.

Friday Pieday: Brazilian Style Pizza aka Pizza Portuguesa…a thin, crispy crust topped with tomato sauce, mozzarella, calabrese sausage, ham, sliced tomato, bell peppers, onion, black olives, more mozzarella and garnished with boiled eggs.

A few months ago, I bought a whole beef brisket on sale, approximately 13 pounds. I cut it in half and put it in the freezer. Also, if you remember when we cleaned out Matthew’s refrigerator he had an over abundance of condiments. One of those condiments was spicy ketchup.

So, I Googled what to do with the ketchup and came across a recipe for brisket. I had to plan ahead to use it, as it took a few days to thaw. After trimming off the fat, the brisket went into the crockpot with a sauce of spicy ketchup and grape jam. It was surprisingly delicious!

Saturday in the Kitchen with Matthew: Sweet & Savory Crockpot Brisket, roasted balsamic glazed brussel sprouts and baked potatoes.

I often look in my pantry for ideas for Sunday’s pizza. I happened to find a bottle of Garlic Parmesan salad dressing.

It was a perfect sauce…

Sundays Creation: Garlic Parmesan & Italian Sausage Pizza…pan crust topped with a creamy garlic parmesan sauce, shredded parmesan, Italian sausage, mozzarella then garnished with chives.

(Kudos to Matthew Johnson who makes the perfect pizza dough every week!)

I will let you know how Matthew does in snowshoeing competition. Till next time…

~Peggy Palmer-Johnson