Confessions of an Unintentional Domestic Goddess

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Margherita Pizza on steroids

Yes, it’s me, I’m back. I have garlic and I’m not afraid to use it! In my house, garlic is a food group, along with chocolate and red wine. Sounds like a party, no? 🙂 Last summer I had a bumper crop of basil. I love me some fresh basil, also a food group. Because I didn’t want to waste any, I ran it thru my food processor with a little olive oil and put it in ice cube trays & froze it to use later. Since pesto is just basil that’s been put through a food processor with olive oil, garlic, pine nuts & parmesan, I figured I’d have the hard part already done, right? Great. So, now I’m coming up with new ways to use my bounty. And just in case you’re curious, yes, I will have basil in my garden again this year.

Today I was trying to decide what dinner would be and I saw the premade pizza shells at the grocery. I love the thin & crispy crust pizza and was thrilled to see a pre-made thin crust. Pizza Margherita is wonderful and I rarely see it when I go out. Hmmm, thin crust pizza shell, tomatoes in the fridge and basil ready to go? I’m in! But….here I go again, changing things up. You’ll be so proud, I took pictures!


In case you don’t know what Margherita pizza is, it’s a pizza crust with olive oil, minced garlic, mozzarella, sliced tomatoes and basil. Yum! It’s a very light & flavorful pizza. Mine, well, mine was essentially pesto pizza with tomatoes. In my fridge, I happen to have some gorgeous fresh asparagus that I picked on Friday at Thunderbird Berry Farm (I so wish they had a website). And a jar of pine nuts in the cabinet calling my name too. Yep, I did it. I added them to my Margherita pizza and, well, all I can say is WOW. amazing! So, if you love caprese salad, you’ll love Margherita pizza! Give it a try! You won’t be sorry!

Margherita Pizza on Steroids

1 pre-cooked thin pizza crust
2 roma tomatoes sliced thin
4 oz shredded mozzarella
2 tbsp. olive oil
5 garlic cloves (you can use less if you don’t want to stink!) finely minced
5 tbsp. chopped basil (or 1/2 C fresh basil cut into thin strips)
6 stalks of asparagus
2 tbsp. pine nuts
salt & pepper

1. Preheat oven to 400F.
2. On pizza crust, spread 1-2 tbsp. olive oil all over crust using a pastry brush to be sure and get all of the crust
3. spread chopped basil over olive oil, sprinkle garlic & pine nuts over basil.
4. sprinkle cheese over basil & top with tomato slices
5. arrange asparagus around tomatoes
6. bake 10 minutes or until crust reaches your preferred crispness
7. enjoy with altoids!

****NOTE-if you don’t want your tongue to slap your brains out, feel free to decrease the amount of garlic and/or basil. If you use fresh basil, the taste will be delicious, but not quite as powerful as my version.



Taco Pizza

Another brainstorm. Another amazing recipe! Wow! I’m just full of them this week! Er, or full of something. Right now I’m full of taco pizza! Yummy! It’s really actually pretty healthy and loaded with protein! You can make it unhealthy if you choose to, but how I made it turned out even better than I had hoped for!

Taco Pizza

1 can refrigerated pizza crust
1/2 to 1lb browned ground beef
1 can vegetarian refried beans
1 can black beans, drained and rinsed
1 packet taco seasoning
shredded cheese
shredded/chopped lettuce
black olives & sour cream (optional)

1. Preheat oven to 400F. On a greased jelly roll pan/cookie sheet, press the pizza crust out as thin as you like, if you can make it go edge to edge, you’ll have a nice thin crust.
2. Heat refried beans in a small sauce pan and then spread over the pizza crust, as far to the edges as you like.
3. In a microwave, heat the black beans to soften and fork mash.
4. In a skillet, add the seasoning packet to the browned ground beef according to packet instructions. When meat has completed simmering, add in the mashed black beans and mix well.
5. Spread the meat mixture over the refried beans.
6. Bake for 15 min or until crust is golden brown.
7. Cut into 12 squares, top each piece individually as desired, or top entire pizza prior to serving.

I have several children in my house tonight, so it worked best to cut and dish up each piece then dress w/taco toppings. by not topping the whole thing, I’m able to store leftovers in the fridge and can heat them and top them at a later point. I was nervous my DD wouldn’t like it, but she and her friend both loved it, as did my DS. Yummy!


Pepperoni Pizza Paninis!

You try saying that three times fast!  I found, and knowing me, later altered, this recipe several years ago and we all just love it. You can easily change it to your tastes. If you don’t like pictures, well, stop here. This recipe is basically done with photos.

For each sandwich you will need:

2 slices Texas Toast

6 slices mozzarella

1tbsp shredded parmesan

9 slices pepperoni


garlic salt

pizza sauce

While you are assembling sandwiches, heat grill pan to med/hi

lay three slices of mozzarella on each slice of bread

arrange pepperoni in three rows, overlapping a bit, sprinkle with garlic salt and shredded parmesan

lay the last three slices of mozzarella over the parmesan, top with second slice of bread, butter and put butter side down on grill pan

now butter the side that is up and put grill weight on top

cut the sandwich and serve with warmed pizza sauce for dipping

Here's my boy enjoying his dinner. YUM-O-RAMA!

I also made a lower fat/calorie version for myself using only 5 slices of pepperoni and three slices of mozzarella. Still tastes great, but with alot less guilt!

This can also be done on a skillet or griddle, I just like the grill marks/panini style sandwich.