I didn’t eat the aforementioned together, but now that I think about it, roasted pumpkin seeds would be mighty tasty on pizza! I’ll have to give that a try this week on pizza night & let you know how it goes. In the meantime, here is my latest pizza love creation.
There are 2 pre-made crusts that I swear by – Udi’s gluten-free or Kinnikinnick. This pizza uses Udi’s. Here is what I did:
- Udi’s personal pizza crust
- Prego three cheese marinara
- mozzarella cheese
- Sliced mushrooms
- Sundried tomatoes
- Spinach
- Cabernet sauvignon
1. Preheat the oven to 400 – 425.
2. Heat a saute pan and drizzle a touch of olive oil or spray with Pam. Add mushrooms & saute over medium – medium-high heat, stirring occasionally. When they are about half done, pour in some Cabernet. I probably used about an 1/8 – 1/4 cup total. Allow mushrooms to continue to cook in the wine. Once the mushrooms are cooked, sprinkle with sea salt & freshly ground black pepper
3. Assemble your pizza. Sauce, cheese, tomatoes, mushrooms & spinach.
4. Bake 10-12 minutes, or until crust has begun to get brown & cheese is melty.
5. Enjoy!
I love the added flavor the sauteed mushrooms add to the pizza. This meal took me no longer than 30 minutes to make from start to finish. And yes, I ate it all. Fortunately no one else in my family likes mushrooms or spinach, so this was all mine!
Yesterday we carved pumpkins. I really shouldn’t say “we” because this part of the “we” didn’t do much besides clean the seeds & roast them. Knives & I don’t get along so well and & I usually come out with a band-aid or 2. I seem to have issues chopping vegetables, no telling what would happen carving a pumpkin! If I didn’t have my wonderful husband, I would absolutely carve, but he was there to be my Knight in Shining Armor once more.
After they were done, I cleaned the seeds off & roasted them. It was much easier than I remember:
- Heat oven to 325
- Rinse seeds*
- Spray a cookie sheet with Pam
- Lay seeds on pan & spray them with Pam
- Sprinkle with sea salt or other preferred seasoning
- Bake for 8-10 minutes, stir, continue baking for 15 min more or so
- Cool completely & store in an air-tight container
I can’t keep my hands out of that container! Only this morning did I see another recipe for pumpkin seeds that has me drooling – Balsamic Lime ‘n Avocado Pumpkin Seeds. After reading that recipe, I have now realized that I have to go buy another pumpkin so that I can make those! Thanks a lot, Amie! 
*I used to think that you had to dry the seeds overnight. I found out last year that was a huge mistake. I laid all of my nicely cleaned seeds out on paper towels while I dreamt up ways to season them. The next day I got up to find that the seeds stuck right to the paper towels. While I could peel them off, they had bits of paper towel stuck to them. Major fail. Hopefully my mistake can keep someone else from making the same one.
Have a safe & Happy Halloween! Don’t forget to enter to win a fun package from Pamela’s products. You have until midnight tonight to enter!
