After work I dropped off Kimchi at a friends where he is staying until next Wednesday and I think Clifford was a bit sad to see his buddy leave. He keeps wandering around looking for him 
Poor guy is probably lonely. I was contemplating what to make for dinner on the way home and since Mike was heading back from the airport I knew we would want something quick.
I decided tonight was a clean out the fridge kind of night, get rid of the leftovers and ready to go veggies. I figured a Pantry Pizza would be a great way to use up those leftover bits. We had a pizza crust, mozzarella cheese, peppers and some smoked salmon but no pizza sauce. So I improvised mixing some organic tomato sauce with Trader Joe’s red pepper spread. This turned out a lot better than I thought it would! The sauce had a nice kick that paired well with the fresh mozzarella and smoked salmon. For a bit of extra flavor I topped the pizza was a Tuscan Spice blend.
Pantry Pizza
Ingredients
1 Pizza Crust
1/4 cup Tomato Sauce
1/4 cup Red Pepper Spread
2 oz Fresh Mozzarealla
2 oz Smoked Salmon
1 Orange Pepper
Sprinkling of Tuscan Seasoning
Directions
Preheat oven to 425 and lightly oil crust, spread sauce and red pepper spread over crust.
Top with mozzarella, smoked salmon, peppers and Tuscan seasoning
Bake for 13-17 minutes, or until crust is golden brown and cheese is melted.
On the side we had a big ol salad of spinach, broccoli slaw, pepper, smoked salmon and some dressing. My choice tonight was Annie’s Goddess Dressing that may be one of the best tasting options out there.
So glad it is Thursday night, only one more crazy work day and then we get to enjoy some beautiful summer weather.
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I figured what better than to incorporate a few of these things into breakfast this morning. I chopped up some strawberries, apple, banana and topped with some Trader Joe’s Blueberry and Pomegranate Flakes. Sweetness from the fruit and crunch from the cereal made this a great breakfast. A cup of Perfectly Pear tea on the side completed breakfast.
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