grace grits and gardening

ramblings from an arkansas farm girl

Chili Lime Sugar Cookie

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Chili Lime Sugar Cookie

Oh my goodness, this chili lime sugar cookie is addictive. Sweet and citrus-y with heat on the back end. And easy! Easy because these “shortcut” cookies are made with pre-packaged sugar cookie dough. I’ve decided these are the perfect cookies to have on hand during the holidays. Or anytime.Continue Reading

Salmon Croquettes (for Project STIR)

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Salmon CroquettesI hadn’t eaten homemade salmon croquettes in a hundred years, not since I left home for college. When we were kids, Momma made salmon croquettes for my sister and me nearly every week—it was one of our favorites. (But we called them salmon patties.) Last weekend I made them using the recipe in Momma’s copy of the Keiser’s Kitchen vintage cookbook. And I’m dedicating this recipe to Project STIR, storytelling through international recipes. Continue Reading

End of Summer Pizza

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End of Summer PizzaI’m pretty excited that I just made this wonderfulness for lunch. I’m calling it End of Summer Pizza because my whole goal was to come up with a great way to use the last of my basil and that’s what I did. End of Summer Pizza is easy to make and healthier than ordering delivery pizza because a) it’s loaded with veggies, and b) I don’t have a bunch of leftovers calling to me and driving me crazy until I eat every last bite. Know what I mean?

The crust is Naan, an Indian flat-bread purchased from the grocery store. Yes, I could have made it, but I’m trying to keep it simple while still eating well. Plus, I don’t make crust.

End of Summer Veggie Pizza

End of Summer Pizza

Print Recipe

Ingredients
  

  • Naan
  • Olive oil
  • Parmesan Regianno
  • Green onions chopped
  • 4-5 cherry tomatoes sliced thinly
  • 2 Tablespoons chopped red pepper
  • Basil chopped
  • Shredded cheese I used 6-blend Italian
  • Salt and pepper to taste

Instructions
 

  • Preheat oven to 400 degrees.
  • Brush Naan with olive oil.
  • Grate parmesan over Naan.
  • Layer chopped green onions, thinly sliced tomatoes, chopped red pepper, and basil (in that order).
  • Sprinkle with grated 6-cheese Italian blend, or cheese of choice.
  • Add more grated parmesan. Please, use the real thing not the stuff in the can.
  • Top with a slice of red bell pepper for additional flavor and crunch. Add salt and pepper.
  • Bake 5-7 minutes until cheese has melted.

A couple of things… I think goat cheese would have been a great addition, but I didn’t have any. Really, add whatever you like—shredded chicken, black olives, purple onions, etc. You could also add pesto sauce or tomato sauce instead of olive oil.

Grace Grits and Gardening
Farm. Food. Garden. Life.

[tweetthis]End of Summer pizza made with flatbread and the last of my basil. #vegetarian #Naan #simpledinner[/tweetthis]

Musical Pairing:

This has nothing whatsoever to do with my pizza, other than I love this performance, Barrett Baber lives in Fayetteville, and I was walking in Memphis last week.

Barrett Baber & Dustin Christensen, Walking in Memphis

 

Food. Farm. Garden. Life.

THANKS FOR READING!