so, , , healthy? everything in moderation I say. but i'll bet it's healthier than my favorite pizza i was trying to imitate. ("the californian" at Cobblestone -- mmmmmm) I just had to post this 'cause it was so darn yummy. my kids polished theirs off and asked for seconds and thirds -- so it MUST be acceptable.so. I made Creamy Pesto Pasta from Our Best Bites the other day for my mom -- and we all agreed it was our new favorite dish. So since the dish only calls for a half of the Guiltless Alfredo recipe -- I have leftovers. of course I added the pesto into all of it -- so I have leftovers of pesto alfredo - which is what I used as the sauce on the pizza. Made my normal (favorite) crust, and here are the rest of the additions.
pre-cooked sliced bacon
raw spinach leaves
chopped tomatoes
chopped red onion
mozzerela
sprinkle of fresh parmesan
bake at 425 for 15 min
top with chopped avacado
YUM- that's all I have to say - YUM!
6 comments:
well if it was anything like cobblestone...it would be yum! How do you get your pizza crust to poofy?
Yum. I hate pesto, but the rest sounds super delish! I'll have to try it with just plain alfredo.
Kallie, 1st of all we love the Brownes. Second for my birthday can you remake the Hamburger Cake? With a layer of frosting in the middle sandwiching a layer hamburger?
hey - I was just thinking... what was that yummy chicken 3 pasta noddle creation you made when I was there? I can't remember what it was, but remember I didn't want to stop eating it. I'm pretty sure there was red sauce involved. remember?
it was from Adrie's Taste the Joy - Chicken Fettucini a la Fuente -- a favorite of mine, now.
oh, and how'd I get the crust to poof? i stretched it -- as opposed to rolling it out or smashing it with my fingers to the pan. Just using it's own weight to make a circle by letting it hang as you turn it. it's a technique similar to throwing it in the air.
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