To go with the beef and sauerkraut pizza from last week, we made a slightly lighter veggie pizza to balance things out. It started with a pesto base and was topped with fresh spinach, sun-dried tomatoes, artichoke hearts, feta, and a mozzarella/provolone mix. The sauerkraut ‘za stole the show that evening, but on any other night this pizza would have been the winner.
Pizza dough + pesto + spinach + artichoke hearts + sun-dried tomatoes + feta + mozzarella + provolone. Bake at 450 for 20-ish minutes or until the cheese melts and the crust is crispy.
And…photos from a busy, fun-filled weekend
Tailgating on Saturday
Perfect fall day for football
Twin Cities 10 Mile on Sunday (that’s me to the left)
We didn’t get medals this year, but the nut rolls that they handed out at the finish more than made up for it. I snagged two. Holler!