Homemade Pizza has been a Thursday Night tradition in our home for as long as we’ve been married. In my pizza night post last May, I told you all three of our kids had jobs at either Round Table or Mountain Mike’s when they were in their teens. And now they all make their own homemade version.
Well David has taken that to a whole new level.
He took a Saint Paddy’s Day Pepper and Pesto Pizza to work today for their office potluck. Celebrating his true Italian and Irish heritage.
He called us late last night from his “test kitchen” and told us about the project, and we laughed so hard. The nut…er shamrock…doesn’t fall too far from the tree.
David’s Pesto Pepper Pizza
All you need for the crust is 1 Tablespoon yeast, 1 ½ cup warm water, 2 teaspoon salt, and about 4 cups of flour. And a little oil and green food colouring
David’s toppings were: bell peppers, Anaheim chilis, jalapenos, green onions, and cilantro. He also used grilled chicken breast that had been marinated in pesto to make it green.
Dissolve yeast in warm water and stir in half flour and add salt and foor colouring
Stir in some more flour to make a sticky dough, turn out onto floured surface and knead flour in until the dough is not sticky
Knead for about 5 minutes
Place in buttered or oiled bowl and let it rise a little, then punch it down
Roll out to a circle and place it on a baking screen or metal pizza pan.
Brush the crust with pesto
Sprinkle with shredded mozzarella cheese.
Place chicken and vegetables on top.
Bake in a preheated oven (400°) for about 25 minutes.
Welcome! My name is Andrena Paladini and this is a blog about family and love and faith and fun. I call it Paladini Potpie because a potpie is like an adventure in a crust. You never know what might come up, but it’s always going to be good!
Think of the best potpie you’ve ever eaten…hot flaky crust holding a rich savory sauce and all kinds of pieces of meat and vegetables…and who knows what?
As a family, we’ve chosen to live within the parameters of God’s love and protection. This is the crust of our Paladini Potpie. The crust never changes. Within this crust, the savory sauce of family love binds it all together. That is also fairly constant. But beyond the crust and the sauce we can add just about anything!
Good ideas come our way and we’ve adopted and adapted them to add to what John calls our treasure box of memories. These stories and ideas from John’s treasure box of memories are the ingredients I’m putting into our Paladini Potpie.
(Okay, so this ridiculous mixing of metaphors about treasure boxes and potpies is exactly what I’m talking about. Silly and ungrammatically correct. But both illustrations work… so we’ll mix them together and it’ll be just fine!)
John and I have been married for 30 years. Our children have wonderfully doubled in number since David married Amanda, Monica married Dan, and Matthew married Sarah.
And the newest little treats that have been added to our potpie are six adorable grandchildren - Ethan, Angelina, Nathan, Audrey, Maleia and Caleb!
I hope you’ll subscribe to my Paladini Potpie blog, and keep up with all the fun new ingredients I add. Hopefully you’ll enjoy our stories and ideas, and find something you’ll want to put into your own potpie! Bon appétit!
March 16, 2015 at 5:21 pm
Reblogged this on Paladini Potpie and commented:
I thought this was worth a rerun – a nice change if you’re not a fan of corned beef and cabbage!