Loving the colors in this fleece. Since it turned chilly in CT it's moved up on my wish list.
My cooking endeavors continue... this quick and easy recipe is from Cooking Light Way To Cook Vegetarian. (I loveeee goat cheese.)
Goat Cheese and Asparagus Pizza
Yield: 6 servings
For a crispier pizza, lightly coat the crust with cooking spray before adding the toppings.
1/3 cup commercial pesto
1 (12 inch) packaged cheese-flavored pizza crust (such as Baboli)
2 plum tomatoes, thinly sliced
8 asparagus spears, cut into 1-inch pieces
3/4 cup (3 ounces) crumbled goat cheese
Preheat oven to 450°. Spread pesto over pizza crust, and top with tomato, asparagus, and cheese. Place pizza directly on center rack in oven. Back at 450° for 10 to 12 minutes or until asparagus is crisp-tender and cheese melts.
Teddy added anchovies to his side... no thanks. Maybe one day I will make my own crust or sauce... not anytime soon.
Loving these nautical and sea-inspired pumpkins. This photo reminded me that I will be visiting the Vineyard in just a couple weeks for Columbus Day. So excited!
Thanks to all that entered the Southern Tide Giveaway. Kristin T. was the lucky winner!