...Un Chef Creatif...

With the obvious abundance of roughage coming from our garden (see post below), I have had to become quite creative in the kitchen in order to fully enjoy the produce in all its glory. We hit the normal garden salads HARD for the first few weeks of the garden's life. While the salad is still a Watson kitchen classic, I wanted to utilize the lettuce/Spinach in other, more novel ways. Here is the first of a few recipes I threw together.

Pizza Bianco

1 package pizza crust mix (I used the Wal-Mart brand. We are obviously very pretentious.)
1 cup reduced fat Ricotta Cheese
1 1/2 cup chopped fresh Spinach
1 cup grape tomatoes, halved or sliced...your call
1 cup fresh mushrooms, sliced
1/4 cup fresh onion, minced
2 cups shredded mozzarella cheese
2 tbsp Parmesan cheese
1/4 tsp minced garlic
A good sprinkling of garlic powder
Plentiful Olive Oil

- Prepare the crust according to package directions. While letting the crust rise, prepare veggies and heat in skillet over medium heat with olive oil and minced garlic.
- Once spinach is wilted and onions are slightly soft, remove veggies from heat. (Approximately 5 minutes)
- Spray pizza pan with olive oil or cooking spray and spread dough accordingly.
- Brush olive oil generously over entire area of crust and sprinkle with garlic powder to taste.
- Spread Ricotta cheese over dough.
- Place veggie topping over Ricotta.
- Place Mozzarella over Veggies.
- Sprinkle Parmesan over entire pizza.
- Bake in 415-450 degree oven (whatever is directed on your dough package) for 12-15 minutes.

Voila!
Crispy, Fresh, & Delicious!

This recipe is actually very quick and easy. Patrick said this was the best thing I had ever made, by the way, if that tells you anything.  The man does love to eat.

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