I love food, I love cooking. I love food blogs. This is my humble contribution. I can't guarantee frequent updates, but I'll do my best. What is beginning as one young woman's blog will hopefully morph into a group effort, updated by a club of young people like myself who are dedicated students by day and culinary crusaders by night.
Until then, here is a simple pizza recipe. I threw this together with my roommate Nena earlier this summer. I am shamed by the packaged pizza crust, but alas, we were low on time and couldn't wait for dough to rise. I imagine, however, that this would be divine with a crispy, wheat crust.
This pizza is topped with a slew of vegetables and crumbled feta cheese in lieu of mozzarella. Instead of a tomato sauce, balsamic vinegar, fresh garlic, a few spices, and olive oil are drizzled on the crust and over the toppings. We opted to use some delicious olive oil infused with spices and peppers that Jesse procured for me in Greece. It suited the pizza well as it has a Mediterranean flair. Despite the store-bought crust, it was mouth-watering. Nena deserves most of the credit.
- pizza crust
- portobello mushrooms cut in 1/4" slices
- 1/2 red bell pepper and 1/2 green, roasted (recipe follows)
- small jar marinated artichoke hearts, chopped
- crumbled feta cheese
- several cloves garlic, minced
- balsamic vinegar
- extra virgin olive oil
- dried herbs such as basil, oregano, and rosemary