Wow, I had such a busy, but fun, trip back home to NJ!!! I think this was the first trip in a long time that we actually got everything accomplished that we planned. My first night I spent with my brother and his girlfried in Hoboken and I went into the city to meet my college roomates at a cute bar called Stout. It was super close to my stop off the Path so there was minimal chance of me getting lost…although I did walk in the wrong direction on 33rd St, but I don’t consider that getting lost since I knew where I was lol.
Friday I was able to meet my cousin for lunch in Hoboken at an amazing Italian deli, Vito’s. It was so good, fresh mozzarella, roasted red peppers, garlic sauce, ham, and capicola. I devoured this!
Of course, after this trip I was exhausted, so I decided to make an easy White Pizza for dinner last night. I found this recipe and made some modifications and it was really good! My husband kept going back to the oven for more, so I knew it was a hit!
-1 Pillsbury Thin Pizza Crust
-1 cup Fat Free ricotta cheese
-1/2 cup shredded mozzarella cheese
-2 cloves minced garlic
-1 teaspoon garlic powder
-1/2 teaspoon garlic salt
-1/4 teaspoon salt
-1/3 cup heavy cream
-2 tablespoons EVOO
-1/2 teaspoon dried thyme
-1/2 teaspoon dried basil
1. Place pizza crust on cookie sheet. Pre-cook according to package directions. (5 minutes @ 425 degrees)
2. In a saucepan over medium-high heat, heat the EVOO and cook the minced garlic for about 5 minutes. Reduce heat to medium and add the heavy cream, garlic powder, and garlic salt. When cream is heated, add 1/4 cup of the shredded mozzarella and cook until fully melted. Simmer to thicken, about 5-6 minutes.
3.In a bowl, combine the ricotta, thyme, basil, and salt.
4. Spread cream sauce over pizza crust, then top with ricotta mixture. Sprinkle remaining shredded mozzarella over top, and brush crusts with a little EVOO to crips. Bake at 425 for 10 minutes.
Source: Adapted from Serious Eats