Mini sun dried tomato and artichoke on the left, pineapple and andouille chicken sausage on the right.
My roommates and I needed to do some serious carbo loading before tomorrow (one is in her first bike race, the other and I are doing the Walk for Hunger – 20 miles!). We decided a pizza night would be a perfect excuse to invite a longtime friend over (and also have a cocktail or two…).
Making the vinaigrette!
This was SUCH a good salad. Baby spinach, yellow and red bell pepper, cucumbers, avocado, and strawberries. I tossed it with a really basic vinaigrette.
Honey Mustard Vinaigrette
- 1/2 cup olive oil
- 4 tablespoons red wine vinegar
- 2 tablespoons honey mustard
- 1 teaspoon honey
- sprinkle kosher salt
- few cracks of fresh black pepper
Shake it all together and pour a bit on the salad. Keep the rest refrigerated in a closed container it should keep for weeks!
I started with 2 slices – 1 of each variety – and a big serving of salad. The flavors on the pineapple were out of control – the sausage was spicy and the pineapple gave the perfect sweet finish. I loved the texture of the sundried tomato and artichoke pizza, much more, because the dough stayed much chewier.
I haven’t made pizza in several weeks because our stone mysteriously cracked in the oven one evening (I’m blaming it on the ghost) but the baking sheet method worked pretty well! A 425* oven for 20 minutes made for a very tasty dinner.
We split a slice of leftover brownie sundae cheesecake (and a handful or two of mini cadbury eggs =)) for dessert.
Our friend brought over the fixings for a LIFE CHANGING cocktail. I begged her to write a guest post about this fabulous drink but you’ll have to wait until tomorrow before we reveal any secrets.
Very early alarm tomorrow for the walk. I’m sure I’ll have a lot to say about it…my memories from last year are much too vivid! Goodnight!
happyaspie 