The snow is certainly falling here in Wisconsin. I live right on the border of heavy snow and just plan slush. It looks like we got about 6″ of snow so far – and, it’s still snowing. It’s wet and heavy. I’m sure glad I still live in an apartment – I don’t have to do any shoveling. 🙂 The temperatures are supposed to drop later today and the winds are supposed to pick up. Not a pretty situation. I think I’ll stay in for most of the day!
Last night, I stayed in from class in order to avoid the roads. It was nice to be home when the husband got home. We had dinner at a reasonable time. Last night it was our chicken caprese pizza. It was delicious as always. 🙂
Chicken Caprese Salad Pizza
1 refrigerated pizza dough
10-15 grape tomatoes, quartered or halved
3/4 – 1 cup of prepared basil pesto
4 oz fresh mozzarella cheese, diced
4 oz shredded Italian cheese blend
1 cup cooked chicken, shredded or diced (I used the leftover engagement chicken)
Preheat the oven to 375 degrees. (Or the temperature your pizza crust package indicates) Spread the pizza dough out on a greased pan (I use a standard sized jelly roll pan). Spread an even layer of the pesto on the pizza crust. Sprinkle the remaining ingredients, except for the balsamic vinegar, on the crust/pesta. As a final step, sprinkle balsamic vinegar over the pizza. (Remember a little goes a long way!)
Bake in the oven according to your pizza crust’s instruction. (Approximately 15-18 minutes)
We had it with a side of garlic bread.
Dessert last night was a No-Sugar added Klondike bar. It’s a fun treat every once-in-awhile. 🙂
As for today, I’m enjoying some banana bread oats and watching the snow fall from the inside. Good thing I picked up season two of “Dexter” on DVD from the library yesterday. There might be some online shopping in my future too… 🙂