Only for the weekend though. Pete left this morning to go to New Jersey to visit his parents and a friend of his. I am home all by my lonesome. Work isn’t even over yet and I am missing him. He is just a constant around my house and with out him being here I am going to be lonely. It is like when I first moved on my own into my apartment and I was all alone. Weird. I have about 20 hours of shows Tivo’ed(Rachel I will tape Abulance girl this weekend for you), so that will keep me busy! I am also going to plan out my meals with Jodi for our upcoming Disney Trip! I hope you all have a great weekend. Oh and here is a recipe I made this week and it was soooo good!!!!
Mega Meatball Pizza
1 pizza dough in a can Pillsbury has a good one!
Extra-virgin olive oil, for drizzling, plus 2 tablespoons – 2 turns of the pan
2 tablespoons finely chopped rosemary leaves, a couple of sprigs
2 pounds ground sirloin
1 medium onion, finely chopped
4 to 6 cloves garlic, finely chopped
1 (6-ounce) can tomato paste
1 cup grated Parmigiano-Reggiano
A handful flat-leaf parsley, chopped
1 teaspoon dried oregano
1 pound fresh mozzarella or brick mozzarella, your choice, sliced or grated
Preheat oven to 425 degrees F.
On a baking sheet, drizzle pan with extra-virgin olive oil then set crust in place. Poke the pizza dough in several areas with the tines of a fork. Drizzle the dough with extra-virgin olive oil then season it with finely chopped rosemary and a little salt. Place in oven 10 minutes.
Heat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, then the meat. Brown and crumble meat a couple of minutes, then add onions and garlic. Season the meat with salt and pepper then work in the tomato paste using the back of a wooden spoon to combine. Stir in the cheese, parsley and oregano.
Remove pizza crust from oven and top with meat. Arrange cheese over the pizza, working to edges. Return the pizza to the oven and bake until cheese is golden, another 10 to 12 minutes.