For dinner (last night, I will get better with posting in a timely manner) we made pizza on the grill.
One (Brady’s) had:
- leftover grilled chicken
- real bacon bits
- basil
- finely shredded chedder
- Panera’s tomato dipping sauce ( I didn’t realize we were out of sauce…)
The other (mine) had tons of veggies. So many, in fact, that I cooked the veggies separately and was going to put them on the pizza after it came off the grill. I didn’t want to risk perfectly good veggies falling through the grill. There were mushrooms, broccoli, basil, arugula, tomatoes and feta. Instead of putting the veggies on, I ripped some of the bread and added it to my bowl.
The green sauce all over my dough is a dip gone bad. I was making a fat free spinach and artichoke dip the other night and food processed it into a cream or puree instead of chopping it. It worked great as a sauce though! I would use it again on pizza but I need to keep working on the dip part of it!
I love artichokes in any fashion — dip, spread, whole, out of a can. Would love your recipe!