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Peggy's Pizza: Part 43 of 2023

Submitted by Bethany on Mon, 11/13/2023 - 13:32

He did it! I can hardly wait for spring!

A big thank you to my gardener, two hundred thirty bulbs put to bed! Hopefully, the squirrels don’t get too hungry this winter.

And, I couldn’t resist sharing this cartoon…

…I think he planted tulips! Lol

Matthew and I found more time in the kitchen this week…

Variations of Taco Tuesday: Tater Tot Taco Casserole…seasoned ground beef with onion, peppers & garlic, black beans, corn, tater tots, enchilada sauce and of course, Mexican cheese. 

Chili Wednesday: Green Tomato, White  Bean & Corn Chili…ground pork, diced green tomatoes (the very last from the garden), white chili beans, corn, onion, chili powder, cumin, paprika and red chili flakes then topped with Monterey Jack cheese and sour cream.

This was a delicious way to use up the green tomatoes!

Thursday in the Kitchen with Matthew: Roasted garlic & herb pork tenderloin, parmesan roasted zucchini, garlic & rosemary stuffing and tomato ‘gravy’ made from the last of the red tomatoes. 

The leftovers went on Friday’s pizza…

Friday Pieday: Pizza porchetta…a Neapolitan style crust topped with red sauce, Parmesan, smoked provolone, roasted garlic & herb pork tenderloin, fresh rosemary and mozzarella then finished with a drizzle of garlic olive oil and the crust brushed with garlic butter sauce. 

Sunday’s Creation: Creamy Pumpkin Pizza with Truffled Gouda and Herbed Ricotta…a thin crispy crust topped with a Creamy Pumpkin sauce, Parmesan, grated Truffled Gouda (we brought back with us from the Netherlands), fresh baby spinach, white onion, mozzarella and dollops of herbed Ricotta then drizzled with truffle oil. 


Till next week,

~Peggy Palmer-Johnson