1. Seafood pizza can be elevated to a whole new level by the addition of thinly sliced celery.
2. Carrot cake is delicious. Carrot cupcakes are a in whole other world of divinity.
Recipes, you ask? Coming right up:
Use your favourite whole wheat pizza crust. Whole wheat is the key.
Roll out dough on a rectangular cookie sheet (or pizza pan, or baking stone…)
Spread with a thin layer of pesto
Add thinly sliced celery, thinly sliced sweet peppers, sliced baby portobello mushrooms and sliced tomatoes too if you don’t mind tomato guts.
Add shrimp, crab, scallops, etc. to suit your tastes
Sprinkle sparingly with grated mozzarella cheese
Bake at 400 deg F until seafood is cooked and cheese is toasty.
Enjoy with a crisp beer or white wine, preferably within full view of the ocean. Don’t bother with a side dish of bread or salad, because you won’t want to waste any tummy room on anything but seafood pizza.
Carrot cupcakes with cinnamon frosting
Makes 6 large cupcakes
1 1/2 c. flour
1/2 c. sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
pinch of salt
2/3 c. oil
1 c. shredded carrot (Hello, food processor!)
1/2 c. crush pineapple with juice
1 tsp. vanilla
Mix until moistened. Pour into greased or lined large muffin tin (6). Bake at 350 deg F for 20-30 min.
Beat together 4 oz. cold cream cheese and 1 tbsp butter. Add 1/2 c. to 1 c. icing sugar and 1 tsp vanilla. Add a pinch of cinnamon.
Cool cupcakes completely before frosting.