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Peggy's Pizza: Part 29 of 2023

Submitted by Bethany on Mon, 08/07/2023 - 04:47

I can’t believe we are into the first week of August. It was a busy week…

Monday in the Kitchen with Matthew: Southern Cracker Salad…crushed saltines, tomatoes, green onions, hard boiled eggs, Hellman’s Mayo, salt & pepper. garnished with fresh chives from the garden. (Brings back childhood memories!)

On Tuesday we celebrated 42 years…We and the world may have changed, but our love has endured the test of time. Happy Anniversary to us!

On Wednesday we went to the movie theater. (My first time since pre-pandemic times.) I loved Barbie! If you haven’t seen it, I highly recommend it.

On Thursday we beat the State Fair crowd with an early corn dog and lemonade! One of the vendors opened a week early so everyone working to set up had a place to eat. 

On Thursday evening we went with Matthew to visit Lester, one of the Budweiser Clydesdales at the store where he works…Fareway Stores Clive West.

Friday’s Pieday: Caprese (named after the island of Capri) Pizza, all of the flavors of summer…pan crust brushed with a garlic & oregano olive oil then topped with fresh mozzarella, ripe tomatoes from the garden, fresh cracked pepper & salt, garnished with fresh basil and a drizzle of balsamic glaze. 

(I think this was one of my all-time favorites.)

Friday Pieday and Sunday’s Creation were born during the pandemic. And in case you haven’t noticed, pizza has become my hobby. So, I am always on the lookout for new ideas to top a crust. But, I don’t think I will be trying these any time soon… Click here to see the most expensive pizzas in the world! 

Sunday’s Creation: Double Sausage & Roasted Red Pepper Pizza…a thin crispy crust topped with Green Tomato Pizza Sauce, fennel, grated Parmesan, Provolone, Ground Sweet Italian sausage, grilled & sliced Hot Italian sausage links, roasted red peppers, red onions and mozzarella cheese.

On Saturday a friend of Matthew’s gave him a large bag of tomatoes and green peppers. So we threw everything in the crockpot. On Sunday, we finished it up and froze 15 half-pints of pizza sauce. (I did throw in a zucchini, onions and garlic, as well.)

Till next week,

~Peggy Palmer-Johnson