Happy Monday!

What a great weekend filled with fun times and great friends! We went to dinner, did a little shopping, and watched some football! Unfortunately, our Aggies didn't fare too well. The fell to the University of Arkansas after a hard fought game.

After our guests headed back home, Eric and I made our weekly trip to the grocery store. Per the great suggestion of my friend Gretchen over at Really Well, I decided it would be fun to make homemade pizzas. Since Eric and I don't share the same taste in toppings, I made two individual pizzas. I decided to experiment with new veggie toppings for my pizza. My vegetable of the week is eggplant, a perfect topping for a veggie pizza!

Look at how big the eggplant and zuchinni are! They were both on sale at Kroger this week, and they were just calling my name from the produce section.

For the crust, I used Bob's Red Mill gluten free pizza crust. It includes a yeast packet, and all you have to add is 2 eggs, water and 2 tablespoons of olive oil. It was super easy and equally delicious. The directions on the bag walk you through it step by step.

Tip: you need to roll out the dough thinner than you might think. It rose dramatically while cooking! It was yummy but a little thick.

For the sauce, I used a can of stewed tomatoes, a pinch or Italian seasoning and a pinch of salt.

Then, I layered my pizza with spinach, before topping it with part-skim mozzerella.

I finished off my pizza with chopped eggplant, zuchinni and mushrooms.

Eric chose to stick with cheese, peperoni and bacon. Healthy right? At least the crust and sauce were healthy!

What a beautiful finished product! They were so good; Eric even liked his! MMMM Perfecto!!

Food for thought:
What are your favorite pizza toppings?

Yours truly,

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