Don’t worry, though. We’re making pizza today! Pizza makes it feel more like a Friday than a Monday, right?
Oh, and while we’re on the subject of happy things, can I just tell you how glorious it is to have the sun set at 6pm?
No more of this dark at 3:30 in the afternoon junk. NO MORE.
You realize what this mean, don’t you? SUMMER.IS.COMING.
That means I need to shove things like basil and tomatoes in your face every day until it’s realllly here. If you don’t want to hear about how excited I am for winter to be over…then you should probably stop reading blog until June 21st. At which point I will just take pictures of glowing sunshine and Adrienne in a swimsuit, and zucchini’s from my garden and life will be grand.
Wait, life is already grand.
It’s Monday. There’s pizza (with bacon and arugula) in my kitchen. We’re eating it with the sun still shining.
Happy, happy day.
Bacon Arugula Pizza
- 14 oz. can fire roasted tomatoes
- 2-3 basil leaves, chopped
- 1 clover garlic, minced
- 1 t salt
- 2 slices of bacon, cooked and crumbled
- 4 oz. fresh mozzarella
- 1/3 c shredded parmesan
- a couple of handfuls of baby arugula
Prepare the pizza crust and bake for 425 for 5 minutes. Meanwhile, combine the tomatoes, basil, garlic and salt in a small saucepan. Once they heat up, mush them when a fork or potato masher until some of the tomatoes break down and start making the sauce thick.
After the crust is pre-baked, add the sauce, bacon, mozzarella, parmesan and bake for another 10-15 minutes. Add the arugula just before eating.