Really, you guys have left me utterly amazed. Thank you, all of you, for your comments, tweets, text messages, and emails. As if I wasn’t already excited enough before about my new changes, you have all managed to make me feel even more motivated and enthusiastic about my new adventure. I swear, a weight has been lifted off of my shoulders…and it is such a great feeling!
As an extra ‘thank you’ to all of you, I’m going to share the amazingness that came from my oven this evening. Tonight called for something delicious. A couple of weeks ago, I received my most recent issue of Cooking Light magazine which has, once again, gotten my taste buds all worked up. This issue seriously has some amazing-looking food!
Well, tonight’s dinner was inspired by the Summer Veggie Pizza recipe that immediately caught my eye from the minute I turned to its page…
Does this pizza seriously not look divine or what?
I made a couple slight adjustments to the recipe, swapping zucchini for asparagus, adding some fresh tomato slices, and skipping the infused garlic oil step in place of some regular EVOO + Garlic Gold (courtesy of my HLS swag bag).
At first, Jay was a little weirded out by the fact that there was corn on the pizza; I didn’t blame him…this was definitely something new to me too, but I humored him by putting a majority of the corn on my side (don’t worry, he got the majority of the red pepper flakes on his side).
Okay. Awesome doesn’t even BEGIN to describe it. This seriously may have been the best pizza to ever make its way out my oven (which doesn’t count with my grilled pizzas, since they’re technically not coming out of the oven).
I started with two pieces, easily made my way back for a third, and had to hold myself back from polishing off a fourth. The only thing stopping me was the fact that I will now get to enjoy leftovers tomorrow…which is awesome.
Please, make this pizza. You won’t regret it!
Time for me to go
practice my Party Rock Anthem moves relax on the couch.
Question for the Evening:
Where do you get the majority of your recipes from? (Magazines? Cookbooks? Blogs?)