Hi! I’m about to leave for the airport to go to North Carolina for the weekend, but first I wanted to quickly tell you about the delicious pizza that we made this week.
The first one was really basic – pepperoni and lots of cheese. Basic is good, though.
Lots and lots of cheese – provolone, fresh mozzarella, and parmesan.
And the second one was the corn zucchini lime pizza from Shutterbean. Fresh corn, thinly sliced zucchini, red onion, cilantro, feta (I used queso fresco), jalapenos, and a squeeze of lime juice. It’s kind of like an upscale taco pizza.
Side note: If you’re looking for a new podcast to listen to, check out this one with Tracy from Shutterbean and Joy from Joy the Baker. It makes long days of legal work more exciting, and maybe it will make your days more exciting, too.
Have a good weekend, and treat yourself to some pizza.
Say hi to NC for me and have a great time at the wedding!!
NC here we come! Can you bring some of that corn pizza leftover for me?
No, but I will bring you a can of corn to remind you of the corn from the Fund salad bar.
Awesome. So glad you put up that second pizza! How much sodium is in that thing?
Well, there were 20 grams of salt that went into the pizza dough, and that was divided to make two pizzas, and then there’s the salt from the cheese, so I’d estimate about a hundred thousand quadrillion milligrams or so. BEWARE.