d's favorite food group.

okay, not really.
but that boy loves his pizza. it's been ingrained in him since he was a little one.

when asked why he loves his mother (for a mother's day assignment in grade school), he replied something along the lines of, "i love my mom because she takes me to barnaby's to get pizza". precious.


tonight, we made a lovely spinach ricotta pizza with vodka sauce. it was a quick fix, using things in the fridge that we wanted to utilize before they spoiled, specifically:

• 1/4 jar of vodka sauce leftover from forever ago
• 1/4 container of ricotta cheese left over from the gratin (i'll post as soon as i perfect it)
• a decent size plastic container of organic, local spinach from ward's

i lightly boiled the spinach in (hardly any) water with a dash of salt, then sautéed it with garlic before putting it on the pizza.

the rest of the ingredients we had around the kitchen. olive oil, garlic, basil, and a giant bag of mozzarella we bought in bulk.

the dough was bought from publix (they keep it in the bakery, usually with the cakes. sometimes you have to ask for it from someone behind the counter.) and baked on a pizza stone. pizza stones are a wonderful thing. i had no idea that such things ever existed outside of hard core pizzerias, but when d and i moved in together he made sure that he dusted his off.

it arguably follows all three of the goals.
1. you can't beat organic, local spinach for freshness
2. it's much better than delivery or microwave pizza, in both taste and good-for-you-ness
3. the ingredients didn't exceed $10, maybe even $7

fun fact: the most expensive pizza created was a $2,745.00 priced valentine pizza topped with smoked salmon, medallions of venison, edible gold, cognac marinated lobster, and champagne soaked caviar. (see #3, above.)

the finished product:


<3
k